Pancit Bihon
Pancit Bihon
Long Noodles, Long Life - The Birthday Party Essential
About This Recipe
A Filipino birthday party without pancit bihon is like Christmas without a tree - technically possible, but why would you do that? Long noodles symbolize long life in Filipino-Chinese tradition, which is why pancit shows up at every birthday celebration from one-year-olds to lolas turning ninety. The birthday celebrant always gets served first, and they're supposed to eat the longest strand without breaking it.
Pancit bihon uses thin rice stick noodles that soak up every drop of flavor from the broth and soy sauce. The trick that most recipes skip mentioning: you soak the noodles, never boil them separately. Boiling makes them gummy and they clump into a brick. Soaking keeps them separate and springy so they absorb the broth properly when you toss them in the wok. My favorite part? This recipe scales up ridiculously well. Cooking for 30 people is the same technique, just a bigger wok.
Ingredients
- 250g rice stick noodles (bihon)
- 200g chicken breast, thinly sliced
- 150g pork belly, cut into small strips
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 6 pcs calamansi (or 2 tbsp lemon juice)
- 5 cloves garlic, minced
- 1 medium onion, sliced
- 1 medium carrot, julienned
- 1/4 head cabbage, shredded
- 1 cup green beans, cut into 1-inch pieces
- 2 stalks celery, sliced thin
- 2 cups chicken broth
- 3 tbsp cooking oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- 1
Soak the Noodles
Place the bihon noodles in a large bowl and cover with room-temperature water. Let them soak for 10-15 minutes until pliable but not mushy. You want them flexible enough to separate, not cooked through. Drain and set aside. Cut them with kitchen shears if the strands are too long - nobody wants to fight with a three-foot noodle.
- 2
Cook the Meat
Heat 2 tablespoons of oil in a large wok over high heat. Sear the pork strips first until the fat renders and the edges crisp up, about 4 minutes. Push the pork to the side and add the chicken slices. Cook until no longer pink, another 3 minutes. Remove all the meat and keep it on a plate.
- 3
Sauté the Vegetables
In the same wok with the meat drippings, add the remaining oil. Toss in the garlic and onion, stirring for 30 seconds. Add the carrots and green beans first since they take longer. Stir-fry for 2 minutes, then add the celery. Cook everything for another minute - you want the vegetables crisp, not limp.
- 4
Add Broth and Noodles
Pour the chicken broth into the wok and bring it to a simmer. Add the drained bihon noodles and toss them constantly with tongs. The noodles will absorb the broth as they cook. Keep tossing and flipping for about 3-4 minutes until most of the liquid is absorbed and the noodles look glossy.
- 5
Season and Combine
Add the soy sauce and oyster sauce to the noodles. Return the cooked meat to the wok. Toss in the cabbage last - it only needs about a minute to wilt. Season with salt and pepper. Give everything a few more tosses to distribute the sauce evenly.
- 6
Garnish and Serve
Transfer to a large platter. Squeeze fresh calamansi all over the top and scatter sliced green onions as garnish. Serve more calamansi wedges on the side because everyone's going to want extra. That final squeeze of calamansi right before you eat is what pulls the whole dish together.
Tips & Variations
Soak, Don't Boil
The biggest mistake with bihon is boiling the noodles separately. They turn into a sticky, gummy mass. Room-temperature soaking keeps the strands separate so they absorb broth evenly in the wok.
The Calamansi Squeeze
Fresh calamansi right before eating is non-negotiable. That bright, tart juice cuts through the richness and wakes up every other flavor. Lemon works in a pinch, but the taste isn't quite the same.
Scaling for Parties
Feeding a crowd? Double or triple everything. Use the biggest wok you own and cook in batches if needed. Pancit bihon actually holds up well at room temperature, which is why it's the ultimate party food.