Philippine Noodle Stir-fry (Pancit Bihon)

  • Serves

    serves 6

  • Cook

    2 hours


"Eating this dish makes me feel like I'm at home. It's my mom's specialty, and I remember helping her prep this as a child. It is served at every party [my family throws] and is eaten on its own for merianda, the Filipino equivalent of British Tea Time." – Leah Cohen of Pig & Khao



  • 1 14 cups chicken stock
  • 3 tbsp. soy sauce
  • 6 cloves garlic (3 minced, 3 thinly sliced)
  • 1 (2 1/2-inch) piece ginger, peeled and minced
  • 12 tbsp. fish sauce
  • 1 12 tbsp. mushroom powder
  • 12 tsp. sugar
  • 18 tsp. chile flakes
  • Kosher salt and freshly ground black pepper
  • 1 12 lb. boneless, skin-on chicken thighs
  • 14 cup canola oil
  • 1 small Spanish onion, thinly sliced
  • 2 14 oz. snow peas, sliced
  • 2 medium carrots, shredded
  • 12 small green cabbage, shredded
  • 8 oz. canton noodles
  • 16 oz. rice noodles
  • 6 head-on prawns
  • 3 scallions, whites only, thinly sliced, to garnish
  • Cilantro, to garnish
  • Lime wedges, for serving


Step 1

Make the sauce: Bring chicken stock to a boil in a medium saucepan; add soy sauce, 1⁄3 of the minced garlic and ginger, the fish sauce, mushroom powder, sugar, chile flakes, salt, and pepper and stir until sugar dissolves. Set aside.

Step 2

Cook the chicken: Heat oven to 300°. Remove skin from chicken and set aside. Place chicken in a baking dish and cover with aluminum foil; bake for 1 hour. Cool slightly, then shred chicken; set chicken aside.

Step 3

Meanwhile, place chicken skin in a 12-inch skillet over medium and cook until the fat is rendered and the skin is crisp, about 25 minutes. Transfer skin to a cutting board and thinly slice; strain fat and set aside.

Step 4

For the crispy garlic chips: Heat 3 tablespoons of oil and the sliced garlic in a 1-qt. saucepan over medium; cook until garlic is golden, 4–6 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; set oil aside.

Step 5

For the pancit: Heat chicken fat and garlic oil in a wok over medium-high; add onion and cook until soft, 6–8 minutes. Add remaining minced garlic and ginger, the snow peas, carrots, and cabbage and cook 2 minutes more. Add reserved sauce and the canton noodles and cook until the noodles wilt, 3 minutes. Add the rice noodles and shredded chicken and cook 2 minutes more.

Step 6

Meanwhile, heat remaining oil in a 10-inch skillet over medium-high; cook prawns, flipping once, until cooked through, about 4 minutes.

Step 7

To serve, divide noodles between plates; top with prawns, crispy garlic, and chicken skin, cilantro, and lime wedges.

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