Pancit

Pancit Bihon (Filipino Stir-Fried Rice Noodles)

A beloved Filipino celebration dish of thin rice noodles tossed with soy sauce, pork, shrimp, and crisp vegetables, finished with a squeeze of calamansi. Served at birthdays, it symbolizes a wish for long life and good fortune.

Prep

25 min

Cook

20 min

Total

45 min

Serves

4 to 6

Difficulty

Easy

Recipe ingredients

• •225 g (8 oz) bihon (thin rice noodles), or canton-style wheat noodles; bihon is traditional
• •200 g (7 oz) pork loin or shoulder, thinly sliced across the grain
• •150 g (5 oz) medium shrimp, peeled and deveined; tails on if liked
• •2 tbsp canola or vegetable oil
• •6 cloves garlic, finely chopped
• •1 medium yellow onion, thinly sliced
• •3 cups (about 200 g) shredded cabbage, Napa or green cabbage both work
• •1 medium carrot, julienned
• •120 g (1 cup) green beans or snap peas, cut into 5 cm / 2 in pieces
• •60 ml (1/4 cup) soy sauce, Filipino or Chinese light soy
• •15 ml (1 tbsp) oyster sauce
• •500 ml (2 cups) chicken or pork broth, low-sodium preferred
• •2 g (1 tsp) ground black pepper
• •4 whole calamansi, halved; substitute 2 limes + 1 lemon if unavailable
• •salt, to taste
• •fish sauce (patis), optional, for seasoning, to taste
• •scallions, sliced, garnish
• •crushed chicharrón or fried garlic, garnish, optional but traditional

Steps

1. 1 Soak the rice noodles in warm water for 8 to 10 minutes until pliable but still firm; drain well and set aside. If using wheat noodles (canton), boil briefly per package directions, drain, and toss with 1 tsp oil to prevent sticking.
2. 2 Pat the shrimp dry and season lightly with salt and pepper. In a large wok or wide skillet, heat 1 tbsp oil over high heat. Sear the shrimp 30 to 45 seconds per side until just pink; remove to a plate. They will finish cooking with the noodles.
3. 3 Add the remaining 1 tbsp oil to the wok. Add the pork in a single layer and stir-fry 2 to 3 minutes until lightly browned and just cooked through (internal temperature 63°C / 145°F for whole pork cuts).
4. 4 Add the garlic and onion; stir-fry 30 seconds until fragrant but not browned.
5. 5 Toss in the cabbage, carrot, and green beans. Stir-fry 2 to 3 minutes over high heat; the vegetables should stay vibrant and crisp-tender, not soggy.
6. 6 Push everything to one side of the wok. Pour the soy sauce, oyster sauce, and broth into the cleared side, then bring to a simmer, scraping up any browned bits.
7. 7 Add the drained noodles and toss gently to coat. Cook 3 to 4 minutes, tossing frequently, until the noodles absorb the liquid and turn a uniform tan color. Add a splash of broth if the pan dries out before the noodles are tender.
8. 8 Return the shrimp to the wok along with any juices, and toss everything together for 30 seconds to heat through. Taste and adjust with fish sauce or salt if needed; finish with black pepper.
9. 9 Transfer to a serving platter, scatter scallions and chicharrón over the top, and serve immediately with calamansi halves for squeezing over each portion.