Easy Pancit Bihon and Canton Recipe
This Pancit bihon recipe is a Local Hawaii potluck favorite with roots in the Philippines. This version keeps things simple: real measurements, a step-by-step method, and easy swaps for shrimp or pantry staples.
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I didn’t grow up in a Filipino household, so I asked my stepmom for the recipe, expecting a list. Her answer: she doesn’t measure anything. Neither did the two friends I asked after her. This easy pancit bihon recipe is what came out of that search, real measurements for a beginner cook like I was, built for anyone else who wants to recreate the dish that stood out on that tailgate.
Pancit bihon is local Hawaii food, not traditional Hawaiian food, and it’s been part of the islands’ potluck and plate lunch spread for generations.
Why You’ll Love This Pancit Bihon
- Ready in about 30 minutes, start to finish
- One wok, beginner-friendly steps with no guesswork
- Works with chicken or shrimp, whichever you have on hand
- Fridge and freezer friendly, so leftovers actually get eaten
- Mixes bihon and canton noodles for a tender, slippery bite with a little extra chew
Ingredients for Pancit Bihon
A few notes on ingredients before you start:
- Noodles: Use one 8-ounce package of pancit bihon plus half a package of canton (8 ounces). Look for a bihon package labeled for pancit bihon. If your local store doesn’t carry it, Excellent brand bihon rice sticks work well. No pre-soaking needed, since they soften right in the sauce. Don’t overcook them. Overcooked noodles break easily when you stir.
- Protein: I use chicken, thinly sliced so it browns quickly. Half a pound of peeled, deveined shrimp works as a swap if that’s what’s in your fridge.
- Vegetables: Cut the carrots into thin matchsticks and slice the onion. Slice the celery on the diagonal. Trim the stem ends off the snow peas. If you can’t find snow peas, green beans work well. Cut them on the diagonal too. About a cup either way.
- Chicken broth: Store-bought is perfectly fine here (a homemade chicken broth recipe is coming to the blog soon). No broth on hand? Sub in water plus a tablespoon of chicken bouillon powder.
- The pan: A wide, deep 14-inch cast iron wok makes tossing the noodles at the end much easier than a narrow pot. A large skillet works too.
- Calamansi or lime: A squeeze over the finished dish adds a little acidity that cuts through the soy sauce. Calamansi is the more traditional choice if you can find it. A lime or lemon wedge works too.
- Fish sauce (optional): A tablespoon added with the broth and soy sauce gives the dish more depth if you like that flavor. I leave it out of mine.
How to Make this Pancit Bihon Recipe
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1
Brown the Chicken
Heat the oil in a large wok or sauté pan over medium-high heat. Add the chicken and brown it until cooked through. If you are using shrimp, cook it for 1 to 2 minutes, until pink.
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2
Cook the Garlic and Onion
Add the garlic and onion. Stir-fry for a few minutes, until the onion turns clear. Keep everything moving so the garlic does not burn.
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3
Add the Carrots and Celery
Add the carrots and celery. Stir-fry for a few minutes, until they start to soften.
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4
Add the Snow Peas and Cabbage
Add the snow peas (or green beans) and the cabbage. Stir-fry until the cabbage has wilted. Move everything to a separate bowl and set it aside.
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5
Soak the Noodles
Pour the chicken broth, soy sauce, and fish sauce if using into the same wok. Add the bihon and canton noodles. Let them soak up the sauce for a few minutes, until the noodles are pliable. Do not overcook them, since overcooked noodles break easily when you stir.
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6
Toss Everything Together
Add the stir-fried chicken and vegetables back into the wok. Toss lightly until everything is combined.
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7
Garnish and Serve
Top with the chopped celery leaves and green onions. Squeeze calamansi or lime over the top and serve right away. Enjoy!
FAQs for Pancit Bihon
Yes. Swap in half a pound of peeled, deveined shrimp for the chicken. Shrimp cooks fast, so give it just 1 to 2 minutes in the first step, until it turns pink.
Bihon is a thin rice noodle with a light, slightly chewy texture. Canton is a wheat noodle with more bite. I use both in this recipe. The mix gives you tender bihon with a little extra chew. If you can’t find bihon locally, Excellent brand bihon rice sticks are a good option.
Yes. It keeps well in the fridge for up to 3 days. The noodles will soak up more liquid as they sit, so add a small splash of broth or water when you reheat it.
This usually means the noodles cooked too long. Start checking after a few minutes. They are ready once they are pliable and have soaked up most of the sauce. Overcooked noodles break easily, so toss them gently.
Yes. Cool completely, then store in an airtight container in the freezer for up to 2 months. Thaw in the fridge overnight and reheat in a pan with a splash of water or broth to loosen the noodles back up.
Neither is required. A tablespoon of fish sauce added with the broth and soy sauce gives more depth if you like that flavor. A squeeze of calamansi or lime right before serving is worth trying either way. It brightens up the whole dish.
A Note from Tani
Sometimes great recipes need to be written down. That way we can always go back to making something great.
With aloha, Tani
Easy Pancit Bihon
Video
Equipment
- Slotted spoon
Ingredients
Noodles
- 8 oz pancit bihon rice noodles 1 package, no pre-soaking needed
- 8 oz canton noodles half a package, no pre-soaking needed
Protein (choose one)
- 8 oz chicken thinly sliced
- 8 oz shrimp (peeled and deveined, use instead of chicken)
Vegetables
- 1 cup snow peas stem ends trimmed, or green beans cut on the diagonal
- ½ cup carrots julienned
- ¼ small head cabbage thinly sliced
- ½ cup celery sliced on the diagonal
Aromatics
- 1 small onion sliced
- 1 tsp garlic minced
Broth and Seasoning
- 1.5 to 2 cups chicken broth or 1.5 to 2 cups water plus 1 tablespoon chicken bouillon powder
- 2 ½ tbsp soy sauce
- 1 tbsp fish sauce optional, added with the broth and soy sauce
- 1½ tbsp cooking oil
Garnish and Finishing
- celery leaves chopped
- green onions chopped
- 2-3 calamansi, or 1 lemon wedge squeezed over the finished dish
Instructions
- Heat the oil in a large wok or sauté pan over medium-high heat. Add the chicken and brown it on both sides until cooked through. If you are using shrimp, cook it for 1 to 2 minutes, until pink.
- Add the garlic and onion. Stir-fry for a few minutes, until the onion turns clear. Keep everything moving so the garlic does not burn.
- Add the carrots and celery. Stir-fry for a few minutes, until they start to soften.
- Add the snow peas (or green beans) and the cabbage. Stir-fry until the cabbage has wilted. Move everything to a separate bowl and set it aside.
- Pour the chicken broth, soy sauce, and fish sauce if using into the same wok. Add the bihon and canton noodles. Let them soak up the sauce for a few minutes, until the noodles are pliable. Do not overcook them, since overcooked noodles break easily when you stir.
- Add the stir-fried chicken and vegetables back into the wok. Toss lightly until everything is combined.
- Top with the chopped celery leaves and green onions. Squeeze calamansi or lime over the top and serve right away. Enjoy!
Notes
- Do not overcook the noodles. Overcooked noodles break easily when you stir. Take the pan off the heat as soon as they are pliable.
- Taste before adding the calamansi. A pancit that leans a little too salty from the soy sauce balances out fast once that squeeze of acid hits it.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat with a splash of water or broth to loosen the noodles.
HI, I LOVE GETTING YOUR RECIPES SO HERES ANOTHER ONE TO TRY . HAVE YOU EVER HEARD OF CLOUD CAKE I’D LIKE TO TRY IT, BUT I’D LIKE TO TRY IT FIRST HA HA PLEASE THANKS.
I have heard of it! I’d love to try it out 😉 It’ll be on my list.