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How to Make Filipino Pansit Bihon

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Written by ManfredSnelling   

A well loved Filipino dish, Pansit Bihon (stir fried rice noodles) is always the center piece of every feast especially if it involves people in celebration of success and anniversaries. Pansit in general is associated to longevity, may it be in life, career, business endeavor, name it. The strands of the Pansit seemed to represent length and strength.

As it is already a complete food and easy to prepare, pansit bihon is also sold daily in many Filipino restaurants, fastfoods and carinderya (eateries) in the country. It could almost be classified as a staple food.

Pansit or rice noodles was adopted into the Filipino cuisine after it was introduced by the Chinese several centuries ago. In fact the preparation is not exclusively Filipino but is shared by other cultures in Asia. However, the difference would always be in the flavor.

Filipino pansit bihon also comes in various forms. Some would want it super dry and others with a little wet; soy browned or uncolored; shortened noodles or uncut; with or without meat. Nonetheless the salty sweet flavor remains.


1 8 onces pack of pansit bihon noodles

1 cooked chicken breast, shredded

1/4 kilo cooked pork belly, cut in strips

1/4 cup cooked and pealed shirmps

1 1/2 cups of chicken broth

1 small head of chinese cabbage, sliced into one inch strips

1 large carrot, julienned

1/4 cup sitcharo (peas)

1 medium sized purple onion, minced

1 head of native garlic, crushed and minced

1/4 cup of onions, julienned

1/4 cup celery, chopped finely

2 tablespoons cooking oil

Soy sauce

Fish sauce

Salt and pepper

5 or more pieces of calamansi


1. Soak pansit bihon for 10 minutes to soften.

2. Saute garlic and onions in a wok.

3. Add shrimps and stir fry for 1 minute.

4. Add chicken breast, pork belly and stir fry for another minute before adding chicken broth. Add a dash of salt and a tablespoon of fish sauce to season. Cover the wok and allow to simmer for 5 minutes.

5. Add in the vegetables starting with the carrots, peas then chinese cabbage. Allow 30 seconds before next vegetable is dropped into the wok. Simmer for 5 minutes or until vegetables are crisp.

6. Add the pansit bihon. Add soy sauce just enough to color. Then fold very well to mix and even all ingredients in the pansit bihon. Cook for 3 to 4 minutes or until noodles are al dente. Garnish with onion leaves before serving.

7. Serve hot with calamansi, fish sauce and pepper on the side.

Tip: Pansit bihon absorbs water very fast while it is being cooked. Make sure you have enough extra broth in case the liquid in the wok is not enough to cook the noodles. If there is no available broth just add hot water to the mixture.

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