Philippine Noodle Stir-fry (Pancit Bihon)

“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

Featured in: A Feast for Filipinos


Philippine Noodle Stir-fry (Pancit Bihon) Philippine Noodle Stir-fry (Pancit Bihon)
Sometimes eaten as a mid-day meal, or merianda, these pungent chicken, shrimp and vegetable noodles make a great side dish or lunch.
Yield: serves 6
Time: 2 hours


  • 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


  1. Make the sauce: Bring chicken stock to a boil in a medium saucepan; add soy sauce, 13 of the minced garlic and ginger, the fish sauce, mushroom powder, sugar, chile flakes, salt, and pepper and stir until sugar dissolves. Set aside.
  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.
  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.
  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.
  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.
  6. Meanwhile, heat remaining oil in a 10-inch skillet over medium-high; cook prawns, flipping once, until cooked through, about 4 minutes.
  7. To serve, divide noodles between plates; top with prawns, crispy garlic, and chicken skin, cilantro, and lime wedges.