Pancit Bihon (Filipino Rice Noodles)

Pancit Bihon (Filipino Rice Noodles)

Also called Pancit Bihon Guisado, it's an umami-rich rice noodle dish cooked with a mix of vegetables and proteins.

Course Main Course, Snack

Cuisine Filipino

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 589kcal

Author Nora Rey

Equipment

A large wok or sauté pan
Saucepan (for the broth)
Strainer (for the broth)

Ingredients

8 ounces bihon or rice noodles (see note)
8 ounces pork belly or shoulder thinly sliced (see note)
8 fish or shrimp balls quartered (see note)
1 cup shredded cooked chicken (about 4 ounces) see note
1 cup julienned carrot (about 4 ounces)
1 cup sliced green beans (about 4 ounces) sub: snow peas or snap peas
1 stalk celery thinly sliced
3 cups shredded or sliced cabbage (about 12 ounces)
4 garlic cloves minced
1 small onion finely chopped
4-6 dried shiitake mushrooms rehydrated and sliced thinly
2 tablespoons dark soy sauce (for color) or to taste; sub: regular soy sauce
2 tablespoons oyster sauce or to taste
2 tablespoons fish sauce or to taste
Salt and pepper to taste
Neutral oil for sautéing

For the Shrimp Stock

8 ounces whole shrimp with heads and shells (see note)
1 bay leaf

Optional Garnish

Scallions sliced
Celery leaves chopped
Calamansi or Lemon

US Customary - Metric

Instructions

Prepare Shrimp Stock: In a saucepan, sauté the shrimp heads and shells in a bit of oil over medium-high heat until lightly browned. This brings out more flavor than simply boiling them.
Add a bay leaf, a generous pinch of salt, some ground black pepper, and 6 cups of water. Bring to a boil, then strain the broth. Set it aside.
Brown the Pork: In a large wok or sauté pan, spread out the meat evenly. Brown it over medium-high heat, stirring occasionally, until it's cooked through and nicely browned. Lightly season with salt, then transfer to a plate.
Cook the Remaining Proteins: Add the shrimp or fish balls and toss for about 30 seconds; they are pre-cooked and just need a quick heat-through. Add the shredded chicken and shrimp. Cook briefly until the shrimp turns pink. Transfer them to a plate.
Sauté the Vegetables: Sauté the carrots, green beans, and celery until they become tender-crisp, for about a minute. Add the cabbage and continue to stir-fry until the cabbage is slightly wilted. Set them aside.
Sauté Aromatics and Mushrooms: If needed, add more oil and sauté the garlic and onions until softened. Add the mushrooms and sauté them for about a minute.
Prepare the Sauce: Add about 5 cups of the shrimp stock, reserving 1 cup if needed later. Stir in the dark soy sauce, oyster sauce, fish sauce, and ground pepper to taste. Bring it to a boil, and taste to adjust the seasoning as necessary.
Cook the Noodles: When it reaches a boil, add the rice noodles and allow them to soak up the liquid. Use two wooden spoons to gently toss the noodles until they turn translucent and tender. Add more of the reserved liquid, as needed.
Combine and Serve: Return the cooked proteins and sautéed vegetables to the pan. Toss everything together until thoroughly mixed.
Garnish with sliced scallions or celery leaves. Serve with calamansi or lemon wedges on the side.

Notes

Bihon (Thin Rice Noodles): Also known as rice vermicelli, it's a specific type of thin rice noodle sold in dried form. Some brands, like Super Q, primarily use cornstarch to create smoother noodles that don't easily break apart during cooking.
Shrimp: I made a flavorful stock using the heads and shells instead of throwing them away. If you prefer a different approach, you can use chicken thighs to make chicken broth. Use bouillon or a base diluted with hot water for a quicker option.
Proteins: I used a variety of proteins such as pork, leftover rotisserie chicken, shrimp, and fish/shrimp balls. You can always go plant-based using tofu or tempeh or just leave out the meat altogether.
Vegetables: While carrots, green beans, celery, and cabbage are commonly used, feel free to get creative with your favorites or whatever you have on hand. You might also like bell peppers, snow peas, snap peas, or bok choy.
Optional Garnish: Sliced scallions or celery leaves add a touch of freshness. A gentle squeeze of calamansi or lemon can boost the flavor, making it even more delicious.

Nutrition