This pancit bihon comes together in under 30 minutes and and is the perfect Filipino party food.
If you’ve been to any Filipino party I guarantee you’ve seen at least one tray of pancit there. “Pancit” is an umbrella term referring to different noodle dishes in Filipino cuisine. These noodle dishes come in a number of varieties, all prepared in different ways.
Pancit bihon is made of thin cornstarch-based noodles with crisp vegetables and protein to compliment. This style along with pancit canton were my mom’s go-to recipe for a delicious noodle dish that comes together quickly and easily. Pancit can be made with a combination of protein like chicken, pork, or shrimp. Today we are making a pescatarian-friendly version with shrimp.
Bihon vs. Vermicelli
Bihon noodles are very similar to vermicelli visually, but the ingredients are what separates them. Vermicelli is rice-based whole bihon noodles are usually cornstarch-based or a mix of both rice and cornstarch. Growing up, my family would use the Super Q brand. These noodles are solely cornstarch-based and have a really nice bounce and chew to them!
If you struggle to find authentic Filipino bihon noodles vermicelli noodles can work as a substitute is more accessible to you.
Love noodles? Try out these 15-minute Ginger Scallion Chilli Oil Noodles!
Preparing the noodles
In many noodle dishes, you may be used to soaking or boiling your noodles beforehand. Bihon noodles have a wonderful ability to cook easily and absorb liquid so, in this recipe, we are cooking the noodles directly in the seasoning. Doing this will prevent the noodles from overcooking and breaking.
Cutting your vegetables
In my opinion, the key to a great pancit is having a lot of vegetables. Cutting your vegetables thinly will make is easier to have them distributed through the dish. You’ll get them in each bite!
This is a dish that is fit for sharing since it makes a large batch. Bring it to parties, potlucks, BBQ’s and more!