Pancit Recipe

Two Favorite Pancit Bihon Recipe

Here are two different recipe styles of making pancit, a local favorite in Hawaii. Enjoy!

Share on Pinterest

Pancit Recipe
Cuisine: Filipino Local Style Recipe
  • 4-5 tablespoons oil, for frying
  • 2-3 cloves garlic,chopped
  • ½ cup onions,chopped
  • 2 chicken thighs, boiled and shredded (keep broth)
  • 10-15 fresh green beans, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 teaspoon black pepper
  • Fish Sauce
  • 10-15 pieces Chinese flat peas, thinly sliced
  • ½ medium cabbage, shredded
  • soy sauce
  • 1 package rice sticks (pancit bihon), cut and soaked in water 20 minutes
  • 2 teaspoons chicken bouillon
  • ½ cup green onions
  1. Add oil and heat in wok. Saute garlic and onions and add in cooked shredded chicken.
  2. Next, add green beans and carrots; stir fry and a pinch of black pepper. Add a little chicken broth (from boiled thighs) and mix together.
  3. Add fish sauce and Chinese flat peas and mix, then cabbage. Remove from wok and set aside.
  4. Add soy sauce to noodles and mix. To wok, add remaining chicken broth (from boiled thighs) and bring to a boil. Add chicken bouillon, noodles and pepper to wok. Bring to a rolling boil, then lower heat until noodles are cooked through.
  5. Then add all the ingredients together and mix with noodles until liquid is absorbed.
  6. Garnish with green onions.


Part 1

Cooking with Tina Diaz – Pancit Bihon

Part 2

Cooking w/ Tina Diaz – Pancit Bihon Pt.2


Pancit Bihon Recipe
Cuisine: Filipino
  • 8 ounce rice sticks, bihon
  • 1 tablespoon canola oil
  • 1 medium onion, finely sliced
  • 5 cloves garlic, chopped
  • 1 cup cabbage, shredded, cut ⅛ inch
  • 1 medium carrot, shredded, cut ⅛ inch
  • 1 pound shrimp (31/35 size), peeled and deveined
  • 3 pieces chicken thighs or drumsticks, cooked and shredded
  • 4 cups chicken broth or stock
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • ½ each lemon, juiced
  • Fresh ground black pepper
  • 1 cup green onions, cut 1-inch thick
  1. In a large skillet, on medium-high heat add oil and then garlic and onion. Cook until onions are translucent. Then add in cabbage and carrots; cook until wilted.
  2. Next, add chicken and shrimp. Cook for a few minutes. Place mixture into a separate bowl and set aside.
  3. Add chicken stock to skillet and bring to a boil and then turn heat down to medium. Carefully add rice sticks, soy sauce and fish sauce to chicken stock and boil for about 5 minutes. Cook until ¼ cup liquid remains.
  4. Add chicken and vegetables back into skillet and toss until all of the liquid has evaporated.
  5. Add pepper, lemon juice and green onions; toss together.


More Local Style Recipes