Pancit Bihon - Filipino Stir-Fried Rice Noodles

200g rice noodles (bihon)
200g chicken thigh, sliced
200g pork tenderloin, sliced
1 onion, sliced
5 garlic cloves, chopped
1 carrot, julienned
Handful cabbage, sliced
Handful sugar snap peas
Vegetable oil

The Sauce
3 tablespoons oyster sauce
1 teaspoon chicken powder
Splash dark soy sauce
Water or chicken stock (approx. 300–400ml)

PREPARATION

COOKING

1. Heat a wok over high heat with oil, then add sliced onion and cook for about 30 seconds until slightly softened before adding garlic.
2. Add chopped garlic and stir fry briefly until fragrant, ensuring it doesn’t burn while releasing its aroma.
3. Add sliced pork and chicken, cooking on high heat for 4–5 minutes until fully cooked through, then remove and set aside.
4. Add a little more oil and stir fry cabbage, carrots and sugar snap peas briefly until just cooked but still slightly crisp.
5. Remove vegetables from the wok and set aside, keeping everything separate for even cooking.
6. Add oyster sauce, chicken powder and water or stock into the wok, stirring to create a light, savoury broth.
7. Add a splash of dark soy sauce for colour, mixing well until the broth is evenly combined.
8. Add dry rice noodles directly into the broth, allowing them to absorb the liquid and soften gradually.
9. Toss and turn the noodles gently, ensuring they cook evenly and soak up all the flavour.
10. Continue cooking until the liquid is absorbed and the noodles are soft, adding more liquid if needed.
11. Return cooked meat and vegetables to the wok, mixing thoroughly to combine everything evenly.
12. Taste and adjust seasoning if needed, then serve hot.

School of Wok Tips

• Don’t soak noodles—let them absorb flavour in the wok.
• Cook components separately for better texture.
• Keep vegetables slightly crunchy for contrast.
• Use chopsticks to toss noodles more easily.

FAQs

What does pancit mean?
It simply means “noodles” in Filipino cuisine.

Can I use other proteins?
Yes, prawns or just vegetables work well.

Why cook noodles in the sauce?
They absorb more flavour this way.