Description
One Pan Filipino ‘Pancit Bihon’ Noodles is a flavorful and comforting stir-fried rice noodle dish featuring tender pork belly, chicken thigh, fresh vegetables, and a savory sauce made with soy and oyster sauces. Cooked entirely in one pan, this traditional Filipino favorite is perfect for a quick, tasty meal that captures authentic Southeast Asian flavors.
Ingredients
Scale
Meat and Protein
- 150g (5 oz) pork belly, skin removed and thinly sliced
- 200g (7 oz) chicken thigh, cut into bite-sized pieces
Vegetables
- 3 garlic cloves, finely chopped
- 1 onion, finely chopped
- 1 cup shredded carrot
- ½ cup finely sliced Chinese cabbage (wombok or Napa cabbage)
- 50g (1.7 oz) snow peas
- 2 spring onions (scallions), sliced
Sauces and Seasonings
- 2 cups chicken stock
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- Freshly ground black pepper, to taste
Noodles and Garnish
- 180g (6 oz) dried vermicelli rice noodles (bihon noodles)
- Lime wedges, to serve
Instructions
- Cook the Pork Belly and Chicken: Place the pork belly and chicken into a cold large pan or wok. Turn the heat on high and when the pork and chicken start sizzling, allow the fat to render for 3-4 minutes or until the meat pieces are golden and cooked through. Use a slotted spoon to transfer the pork and chicken to a plate, leaving the rendered fat in the pan.
- Stir-Fry Vegetables: Add the chopped garlic and onion to the same pan with the rendered fat. Stir-fry over high heat for about 30 seconds until fragrant. Then, add the shredded carrot, sliced Chinese cabbage, and snow peas. Continue stir-frying for another minute to slightly soften the vegetables.
- Prepare the Sauce and Cook Noodles: Pour in the chicken stock, soy sauce, dark soy sauce, oyster sauce, and sprinkle the sugar over the vegetables. Stir well to combine all ingredients. Add the dried vermicelli noodles into the sauce mixture. Using tongs, gently toss the noodles as they simmer and absorb the liquid. Continue stir-frying for 2-3 minutes or until the noodles are tender and have soaked up the flavors.
- Combine and Finish: Return the cooked pork belly and chicken to the pan. Add a pinch of freshly ground black pepper and the sliced spring onions. Toss everything together until well combined and heated through.
- Serve: Divide the pancit bihon among serving bowls and offer lime wedges on the side to squeeze over the noodles for a fresh citrus finish.
Notes
- You can substitute chicken thigh with chicken breast if a leaner option is preferred.
- Adjust the soy and oyster sauce quantities to taste, especially if you prefer a less salty dish.
- For a vegetarian option, omit meat and use vegetable stock with tofu or mushrooms.
- If fresh lime is unavailable, a splash of vinegar can be used to add acidity.
- Make sure to soak or briefly soften the dried noodles if needed before cooking to facilitate even cooking and prevent clumping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
Keywords: Pancit Bihon, Filipino, rice noodles, pork belly, chicken, stir-fry, Asian noodles, one-pan meal
