Pancit Bihon Recipe

  • 8 ounces “Excellent” brand rice sticks
  • 2-3 pieces chicken thighs or drumsticks
  • 1 small green cabbage (shredded in 1/2 inch pieces)
  • 2-3 medium carrots (either shredded or chopped thinly crosswise)
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1/2 pound shrimp (remove the shell)
  • 1 tablespoon cooking oil (sunflower or canola is recommended)
  • 2 tablespoons dark soy sauce
  • 1 tablespoon fish sauce (optional, add 1 tablespoon soy sauce if not adding fish sauce)
  • Freshly ground black pepper

Optional Garnishes:

  • Calamansi or Lemon wedge
  • Chopped scallions
  • Chili garlic oil
Pancit Bihon Recipe


  1. Boil chicken in 4 cups of water to make the stock. Once cooked, shred the chicken meat into thin strips. Discard the bones and set the stock aside.
  2. Heat a large wok to medium-high heat. Add canola oil. 
  3. Stir fry the garlic and onions until the onions turn clear. Be careful not to burn the garlic. 
  4. Add the shredded chicken pieces and shrimp (if using). Once the shrimp turns pink, add cabbage and carrots. 
  5. Lightly stir fry 2-3 minutes. Pour the mixture onto a bowl and set aside.
  6. Pour the chicken stock into the heated wok. Once it starts boiling, turn the heat down to medium. 
  7. Add rice sticks, soy sauce, and fish sauce. Boil for another 5 minutes or so until there is approximately 1/4 cup stock left. 
  8. Add the meat mixture back into the wok. Lightly stir fry until all the liquid has evaporated. Add freshly ground pepper to taste.
  9. Garnish with a lemon wedge, chopped scallions, and chili garlic oil.

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