Pansit Bihon is very common this dish is in the Philippines; you will find it at just about every special occasion. I am not really sure the reason why this dish is so popular in the Philippines other than the obvious reason that it tastes good and is relatively cheap to make.
For most Filipino’s, they would throw just about any ingredients they have available in the kitchen into this dish. However, I like to keep mine simple; I want the noodles to be the majority of the dish.
I cook mine with boiled shredded chicken breast for the meat and a few vegetables to complete the dish. Now, of course, it is not a crime if you wish to load your Pansit with all kinds of goodies. The most common combination you’ll find is pork and shrimp for the meat ingredients.
However, I have seen people use chicken liver, fried tofu, fish balls, or squid balls, and sausages in addition to those ingredients mentioned above. Which ever route you choose is completely fine, however I would strongly suggest that you do not pre-soak your Pansit prior to cooking.
Not only does it seem your Pansit would spoil easily, but it also makes it a lot less flavorful. I know, I used to pre-soak it myself. People pre-soak them because it makes it easier to stir and handles during the cooking process.
You can cook Pansit without pre-soaking it and still handle it easily during the cooking process. All you have to do is cut the noodles in half before adding it to the wok, this will greatly reduced your frustrations while cooking this dish.
Ingredients:
- 1 Package Pansit Bihon noodles (ricesticks)
- 1 Split chicken breast (boiled and shredded)
- 20oz. Chicken stock
- 1 cup of shredded cabbage
- 1 Cup shredded carrots
- ½ Cup thinly sliced celery (3 stalks)
- 1 medium sized onion thinly sliced
- ½ Cup finely chopped green onions
- 1 Tbs. Patis (fish sauce)
- 3 Tbs. Toyomansi (regular soy sauce is fine)
- 4 Cloves of garlic (smashed)
- 1 Tsp. Ground black pepper
- 5 Tbs. Cooking oil
Watch the video and rate it after!
Cooking Process:
- Begin by sauteing your garlic and cook it until golden brown, then add the onions and let it cook until soft.
- After the onions are done, add the shredded chicken, saute it for a minute, and season it lightly with salt & pepper.
- Next, add the carrots and allow it to cook for another minute then you may add the cabbage.
- Cook the cabbage for one minute also, then season it with Patis (fish sauce) and Toyomansi (soy sauce with calamansi) and cover it and bring it to simmer.
- Add the chicken stock and bring it rapidly to a boil. Once the chicken stock is boiling, add your Pansit Bihon (ricesticks) making sure that the noodles are submerged into the chicken stock as much as possible.
- Cover the wok and let it simmer for about a minute on high heat. Remove cover and lower your heat to medium low and begin incorporating all the ingredients together.
- It is very important at this stage that you lower the heat. This will allow you to keep stirring your noodles without scorching them (burning the noodles).
- When the noodles are about ¾ of the way done you can add the celery and keep stirring it for two minutes. Taste your noodles for doneness and also adjust the taste by adding salt & pepper if needed.
- When your noodles are done, add the green onions, and stir the whole thing for an additional minute and you should be done.
- Remove the wok from the heat to avoid scorching the bottom of your noodles. Serve it warm with Patis and Calamansi or/ Lime or Lemon if Calamansi is not available on the side.
Enjoy your Pansit!
Note: The picture shown is different from the recipe on the video. The picture shown used a combination of Pansit Bihon and Pansit Canton, if you wish to add Canton Noodles just double the amount of chicken stock and add more vegetables. Otherwise everything stays the same.
Pansit Bihon Picture Gallery
Posted in 
Tags: 
Absolutely amazing! I brought some to work yesterday and everybody loved it! My Spanish friend keep bugging me for the recipe. Thank you so much.
Good video,I will have to try the not presoaking the rice noodles before I cook it. Looks good will have to try it.
Tnx rObert 4 sharing ur recipe Pancit Bihon so i will try to cook this coming weekend ur d best cook so take cre robert tok 2u next time.
robert could you Pls: send some video how to cook the Kare-kare if you that video thank you again robert. (~.~)
Thank You Robert for sharing your Pancit Bihon recipe! I am American and my husband is Filipino, your video and recipes will be a great way for me to learn Filipino recipes and cook them for my family. Looking forward to learning!!!! Thank You Again!
You’re quite welcome! Please let me know if you have any questions and I will try my best to provide answers for you. Good luck on your cooking.
Cheers,
Robert Colinares
This looks so good, and is very different from the way I learned when we were stationed at Clark AB. I am bookmarking it for the next time I make pancit. Would it hurt to substitute baguong for patis? (I have baguong on hand.) Also, would it be okay to add it after the cooking is done? The smell of cooking patis is too strong for me.
Thank you for posting this!
You wouldn’t happen to have a good recipe (or video) for making pinokbet by any chance?
i must say that this recipe was amazing. i miss filipino dishes and thanks to you i can make some at home and have my children experience it. thanks again robert.
Thanks for the nice video! pancit looks yummy, I will definitely try it! By the way, what is the brand of your work? I have been looking for a nice , durable wok. Thank you!
HOW ABOUT USING PATIS?FISH SAUCE,IS IT A GOOD IDEA?
I would love to response to Dee if OK with you Robert.
Though I haven’t tried it, I don’t think bagoong can substitute for patis especially when making pancit. I would suggest replacing it with salt. BUT patis imparts a “beautiful” taste to many Filipino dishes. Try the brand – Thai Kitchen (Premium Fish Sauce) from Sprouts (or any organic supermarket in your area). It smells less strong.
Although, I’d been married to my american husband for more than 35 years, he still can’t stand the smell of patis and worst of all – bagoong. So I do most of my Filipno cooking requiring the use of patis and/or bagoong out on the patio (porch – I’m sure is OK) at the expense of my neighbors. So far, no one complained!!
Addendum to Dee Jones inquiry. Please do not use 1 Tbsp of salt in place of 1 Tbsp Patis. At this amount, patis is way less salty than pure salt. Start with half a tsp of salt and add more depending on your taste. So sorry for the omission….
Hi Robert,
Thank you for this delicious recipe…you cook differently than others…I appreciate your method…Your site is very useful for me…
God Bless you!
Bam
I so love bihon and I can’t wait to try your recipe… So not to miss your other recipes I really downloaded in my iPhone your iPhone app for Filipino food lovers:D
hi,robert thanks to ur recipe pancit bihon now i know na how to cook it in easy way cause wen nanay cook pansit nahihirapan me its differnt how u cook but wen i saw ur video madali lang pla thank u again @itry it.bong u know ba how to cook palabok kc one of my favorite but i dont know how 2 cook it.congrats@goodluck to ur career now u achieve na ur dreams……….we proud of u godbless.
ang saraaaappppppp!bow!
I have finally mastered (well, close enough) chicken adobo for my Polish/Filipino husband. He has been craving pancit. I have tried about 10 times and have not had success yet – his mom apparently was a great cook, and I have a lot to live up to. I will try this one. Your video did not use patis even though it is listed in the ingredients. Should I use it or not? Thanks so much for taking the time for this!!!
Yes you can use Patis in this recipe.
The brand is Cuisinart and my wife got it from Macy’s. Here is the link!
http://www1.macys.com/shop/product/cuisinart-stir-fry-chefs-classic-stainless-14-covered?ID=255553&CategoryID=14349#fn=sp%3D1%26spc%3D59%26ruleId%3D52%26slotId%3D21
Hi Hally,
Yeah, it didn’t show on the video, but the recipe use fish sauce (patis). You can’t leave that out, that’s what making this dish sing. 🙂
Cheers,
Robert Colinares
Thank you for the recipes and videos. Clear, concise, with helpful tips.
Great job Robert! Looking forward to try your recipe for New Years eve. I will definitely visit your site for more recipe. Thanks.
My 2 year old daughter love pansit or noodles in general and I have an older woman who come baby sit her and she would cook some and bring it for her and am embarras that she have to go thru all this hassle so my daughter can eat. Am really greatful I found this site. You are a big help Robert. Pansit look really yummy and am cooking it tomorrow. Cheers!
Question, it says to saute the onions, but then at the end to add the green onions. Are there more onions are yousetting them aside after saute? Confused! Salamat.
Hi Kevin,
You sauté the regular onions then towards the end you add the green onions (meaning dahon ng sibuyas). Green onions is for garnish, you add them just before you finish cooking your pandit. Good luck on your cooking and let me know if you have anymore questions.
Cheers,
Robert Colinares
Below is a picture of green onions.
Aha! Regular onions are not on the ingredients list above 😉 1/2 cup?
Hi Kevin,
Yes, you’re right it is not listed in the ingredients list and I apologized for that and thanks for pointing it out. Yes, I would say one medium size onion thinly sliced, that should be around half a cup. I did fix the ingredients list and again, thanks for pointing it out!
Cheers,
Robert Colinares
Walang problema at maraming salamat, excited ako to try the recipe!
Wow! DE-LI-CIOUS!!! This is the 2nd recipe of yours I’ve tried. The first one was the pork bbq. They’re all a hit in my family. This is officially my favorite website 🙂
Tried it and loved it!!! loved the idea of not pre soaking the rice sticks as i find it difficult to stir and combine once they are thrown into the dish…i used chicken wings as i’m a big fan of the dark meat and i didnt have thighs handy….i added some beef sausages and since im a huge fan of chilli i had added a lil bit of sambal to my dish….voila it was Delicious…loved Robert’s way of demonstrating the process…im gonna try bulalo tonyt and ofcourse i’m gonna try adding sambal tooo 😀
Hi,sir robert…i really really love your website..
I would really appreciate if you will add more recipes on this blog…
Thank you!Godbless! 🙂