Pancit Bihon

Pancit Bihon is absolutely delicious, packed with flavor, and a breeze to whip up using rice noodles, veggies, and protein. Let me show you a speedy and uncomplicated method to prepare this classic Filipino noodle dish that I adore. It’s perfect for any day of the week and any special event.

Pancit bihon, a classic Filipino noodle dish, is crafted using delicate rice noodles. This dish holds a special place in the hearts of many Filipinos, myself included, due to its delightful chewiness, uncomplicated preparation, and distinct taste.

Pancit bihon, also called birthday noodles, is a must-have dish on birthdays. It is believed by Filipinos to bring good luck and a long life to the birthday celebrant. Pancit dishes are often served at gatherings, festivals, and religious activities because they can be easily cooked in large quantities and enjoyed by everyone.

Enjoy a tasty lunch without the trouble of a large clean-up with this recipe for pancit bihon. It’s ideal for busy evenings when you want something simple and fast. These noodles are a terrific way to get more veggies into your family’s diet.

To accommodate everyone’s preferences, you can mix and match the vegetables. You can even make pancit bihon ahead of time by chopping the vegetables the night before and cooking the pancit the following day. Pancit is a delicious dish to bring to parties or potlucks.

I have a weakness for the kitchen; it is unquestionably my favorite space in the house. Fortunately, I enjoy eating as well—after all, who doesn’t? While dining at fine restaurants and stopping by your favorite fast food joint to grab that mouthwatering burger with lots of cheese are both enjoyable, there’s something about having a home-cooked meal that generally makes everything better

Ingredients

• 2 tbsp of vegetable oil
• 1 thinly sliced medium yellow onion
• 4 minced garlic cloves
• 1/3 of a pound of bite-sized, thinly sliced pork shoulder
• ½ large chopped green cabbage
• 2 tbsp oyster sauce
• 8 ounces of pancit bihon rice noodles
• ¼ cup soy sauce
• 3-4 cups chicken broth or water
• salt
• pepper
• 4 calamansi or lemon wedges
• ¼ cup chopped green onion for topping

Let’s Cook

In a wok or large pan, preheat the cooking oil over a medium-high setting. Saute the onion and garlic until transparent. When the pork is golden brown, add it and cook it on a medium-high heat for 7 to 10 minutes.

On high heat, stir-fry the cabbage and carrots for two to three minutes. After adding the oyster sauce, soy sauce, and water or broth, add the rice noodles. Once the noodles are soft and have absorbed most of the fluid cover the wok and reduce the heat to medium. Combine everything thoroughly, a few times at a time.

Add extra broth or water if the dish looks dry before the noodles are done. To taste, add more salt and pepper for seasoning. Add a lemon squeeze and a green onion on top.

I have a weakness for the kitchen; it is unquestionably my favorite space in the house. Fortunately, I enjoy eating as well—after all, who doesn’t? While dining at fine restaurants and stopping by your favorite fast food joint to grab that mouthwatering burger with lots of cheese are both enjoyable, there’s something about having a home-cooked meal that generally makes everything better