Pancit Bihon for Family Gatherings

Pancit bihon is a practical party dish because one pan feeds many people. The main challenge is texture: soaking too long and adding all the broth at once can turn the noodles soft before the vegetables are ready.

How to cook it

1. Soak bihon in cool water just until flexible, 5 to 8 minutes, then drain well. Do not leave it sitting in water.
2. Heat oil in a wide wok or pan. Cook chicken until no longer pink, then add onion and garlic.
3. Add carrots and beans. Stir-fry for 2 minutes, then add cabbage and cook briefly. Transfer vegetables and chicken to a plate.
4. Pour 3 cups stock, soy sauce and oyster sauce into the pan. Bring to a simmer and taste the broth; it should be slightly stronger than the finished noodles.
5. Add drained bihon. Toss and turn until it absorbs the liquid. Add stock a little at a time only if noodles remain firm.
6. Return chicken and vegetables. Toss over low heat until evenly mixed and the pan is nearly dry. Finish with pepper and calamansi.

Why this method works

Cooking the vegetables separately protects their color and crunch. Returning them after the noodles absorb the seasoned stock keeps everything evenly mixed without extended steaming.

How to serve

Arrange on a large platter with calamansi halves. For birthdays, it pairs easily with lumpia, grilled chicken or a simple fruit dessert.

Recipe tested and reviewed by Sarap Recipe Editorial. Taste and cooking time may vary with ingredient size, stove heat and product brand.