Filipino Pancit Bihon With Shrimp and Chicken

Imperial November 14, 2026November 14, 2026

Quick Recipe Version (TL;DR)

Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Quick Ingredients

12 ounces (340 g) dried bihon rice noodles
1 pound (454 g) large raw shrimp, peeled, deveined, and tails removed
2 cups (300 g) cooked, shredded chicken breast
3 tablespoons (45 ml) neutral oil, divided
1 medium yellow onion, thinly sliced, and 5 garlic cloves, minced
2 medium carrots, cut into matchsticks; 1 medium red bell pepper, thinly sliced; and 3 cups (210 g) thinly sliced green cabbage
3 cups (720 ml) low-sodium chicken broth, divided
¼ cup (60 ml) reduced-sodium soy sauce and ½ teaspoon ground black pepper
2 tablespoons (30 ml) fresh lemon juice
4 scallions, thinly sliced, and 2 lemons, each cut into 4 wedges, for serving

Do This

1. Soak the noodles in room-temperature water for 8 minutes, or according to the package directions, until flexible but not fully tender. Drain.
2. Heat 1 tablespoon oil in a large wok over medium-high heat. Cook the shrimp for 2–3 minutes, until opaque and 145°F (63°C). Transfer to a clean bowl.
3. Add the remaining 2 tablespoons oil. Sauté the onion for 2 minutes and garlic for 30 seconds. Add carrots and bell pepper for 2 minutes, then cabbage for 90 seconds. Transfer to the bowl with the cooked shrimp.
4. Add 2½ cups broth, soy sauce, black pepper, and chicken to the wok. Bring to a simmer and heat for about 3 minutes, until the chicken reaches 165°F (74°C).
5. Add drained noodles and cook over medium heat for 5–7 minutes, gently tossing. Add the reserved ½ cup broth, 2 tablespoons at a time, only if needed.
6. Return shrimp and vegetables; toss for 1–2 minutes. Remove from heat, add lemon juice and half the scallions, and serve with the remaining scallions and lemon wedges.

Why You’ll Love This Recipe

Made for sharing: A generous platter of pancit brings color and warmth to a Christmas feast or any family celebration.
Wonderful texture: Delicate rice noodles meet juicy shrimp, tender shredded chicken, and vegetables that still have a little crunch.
Balanced, familiar flavors: Garlic, savory soy sauce, and fresh lemon make a lively seasoning without a complicated ingredient list.
A meaningful celebration dish: Long noodles traditionally symbolize long life, making pancit a welcome addition to festive gatherings.

Grocery List

Produce: 1 medium yellow onion, 1 head garlic, 2 medium carrots, 1 medium red bell pepper, 1 small green cabbage, 4 scallions, and 3 medium lemons.
Meat & Seafood: 1 pound peeled and deveined large raw shrimp and 2 cups cooked, shredded chicken breast.
Dairy: None needed.
Pantry: 12 ounces dried bihon rice noodles, neutral oil, 3 cups low-sodium chicken broth, reduced-sodium soy sauce, and ground black pepper.

Full Ingredients

For the Noodles and Protein

12 ounces (340 g) dried bihon rice noodles: Choose thin rice vermicelli labeled bihon, not bean-thread or glass noodles.
1 pound (454 g) large raw shrimp: About 26–30 shrimp, peeled, deveined, tails removed, and patted dry; thaw first if frozen.
2 cups (300 g) cooked, shredded chicken breast: Use plain poached or roasted chicken, or skinless rotisserie chicken.
3 tablespoons (45 ml) neutral oil, divided: Such as canola, avocado, or vegetable oil.

For the Vegetables and Aromatics

1 medium yellow onion: Thinly sliced, about 1 cup (150 g).
5 garlic cloves: Minced, about 1½ tablespoons (15 g).
2 medium carrots: Cut into thin matchsticks, about 1 cup (120 g).
1 medium red bell pepper: Seeded and thinly sliced, about 1 cup (150 g).
3 cups (210 g) green cabbage: Thinly sliced, with thick core pieces removed.

For the Soy-Citrus Seasoning and Finish

3 cups (720 ml) low-sodium chicken broth, divided: Use 2½ cups (600 ml) initially; reserve ½ cup (120 ml) to add only as needed.
¼ cup (60 ml) reduced-sodium soy sauce.
½ teaspoon ground black pepper.
2 tablespoons (30 ml) fresh lemon juice: From approximately 1 medium lemon.
4 scallions: Thinly sliced, about ½ cup (30 g), divided.
2 medium lemons: Each cut into 4 wedges, for serving.

Filipino Pancit Bihon With Shrimp and Chicken – Closeup

Step-by-Step Instructions

Step 1: Prepare the ingredients and soak the noodles

Slice all the vegetables, shred the cooked chicken, and pat the shrimp dry before you begin cooking. This dish moves quickly once the wok is hot, so keep everything within easy reach.

Place the bihon in a large bowl and cover with room-temperature water, approximately 70°F (21°C). Soak for 8 minutes, or follow the package’s soaking directions if they differ. The noodles should bend easily but still feel firm rather than ready to eat. Drain thoroughly without rinsing again. Keep the strands long when practical, but avoid pulling apart stiff sections that could snap.

Step 2: Mix the savory cooking liquid

In a large measuring jug, stir together 2½ cups (600 ml) chicken broth, the soy sauce, and black pepper. Keep the remaining ½ cup (120 ml) broth separate so you can control how much liquid the noodles absorb. Save the lemon juice for the end, when its fresh flavor will be brightest.

Step 3: Quickly sauté the shrimp

Heat a 14-inch wok or a wide, deep 6-quart sauté pan over medium-high heat for about 2 minutes. Add 1 tablespoon oil and swirl to coat. Arrange the shrimp in a single layer and cook for 2–3 minutes total, turning halfway through, until pink, opaque, and just firm. The center should reach 145°F (63°C).

Transfer the shrimp to a clean bowl. They will return to the pan briefly at the end, so do not keep cooking them once they are done.

Step 4: Sauté the colorful vegetables

Add the remaining 2 tablespoons oil to the same pan. Add the onion and stir-fry for 2 minutes, until beginning to soften. Stir in the garlic and cook for 30 seconds, just until fragrant; do not let it brown.

Add the carrots and red bell pepper and cook for 2 minutes, stirring frequently. Add the cabbage and cook for another 90 seconds, until slightly wilted but still crisp. Transfer the vegetables to the bowl holding the cooked shrimp, leaving any small amount of cooking liquid in the pan.

Step 5: Heat the broth and chicken

Pour the prepared broth mixture into the pan and add the shredded chicken. Bring to a lively simmer over medium-high heat, gently scraping up any flavorful bits from the bottom. Simmer for about 3 minutes, or until the chicken is steaming hot and reaches 165°F (74°C).

Step 6: Let the noodles absorb the seasoning

Add the drained bihon and reduce the heat to medium. Use two spatulas or a spatula and tongs to gently lift, fold, and turn the noodles through the broth. Cook uncovered for 5–7 minutes, until the strands are tender and most of the liquid has been absorbed.

If the pan becomes dry while the noodles still have a firm center, add the reserved broth 2 tablespoons (30 ml) at a time, allowing each addition to absorb before adding more. You may not need the full amount. The finished noodles should be moist and lightly glossy, not sitting in a puddle of broth.

Step 7: Fold everything together and brighten with lemon

Return the shrimp, vegetables, and any collected juices to the pan. Gently toss over medium heat for 1–2 minutes, just until everything is hot and evenly distributed. Work carefully so the delicate noodles stay mostly intact.

Remove the pan from the heat. Fold in the 2 tablespoons lemon juice and half the scallions. Taste a noodle together with a piece of vegetable before deciding whether to add more seasoning; the lemon wedges will let everyone brighten their own portion at the table.

Step 8: Arrange a festive serving platter

Transfer the pancit to a large, warm platter, gently lifting the noodles into a generous mound. Bring several shrimp and strips of red pepper to the surface so the colors show. Scatter over the remaining scallions and arrange the 8 lemon wedges around the edge. Serve immediately while the noodles are tender and the vegetables still have a little bite.

Pro Tips

Trust the noodles, not just the clock: Bihon thickness varies by brand. Start checking after 5 minutes in the broth and stop when the strands are tender but still distinct.
Use a wide pan: A crowded pot traps steam and makes folding difficult. A large wok or broad sauté pan helps the noodles cook evenly.
Remove the vegetables before cooking the noodles: This small extra step keeps the cabbage lively and prevents the bell pepper from becoming too soft.
Keep the seasoning flexible: Broth, soy sauce, and rotisserie chicken vary in saltiness. Reduced-sodium ingredients give you better control.
Serve promptly: Rice noodles continue absorbing moisture as they stand. If they tighten before serving, gently fold in 2 tablespoons hot water to loosen them.

Variations

Calamansi finish: Replace the 2 tablespoons lemon juice with 2 tablespoons fresh calamansi juice. Serve with 8 halved calamansi instead of lemon wedges.
Vegetable pancit: Replace the shrimp and chicken with 14 ounces (397 g) drained, cubed extra-firm tofu and 8 ounces (227 g) sliced mushrooms. Brown the tofu for 6–8 minutes, sauté the mushrooms until their moisture evaporates, and use vegetable broth. The total cooking time will increase.
Gluten-free option: Use certified gluten-free rice noodles, gluten-free broth, and ¼ cup (60 ml) reduced-sodium gluten-free tamari in place of the soy sauce.

Storage & Make-Ahead

Make ahead: Slice the vegetables, prepare the seasoning mixture, and shred the chicken up to 1 day ahead. Refrigerate separately in covered containers at 40°F (4°C) or below. Leave the noodles dry until the day you cook, and keep raw shrimp separate from ready-to-eat ingredients.

Refrigerate: Divide leftovers into shallow containers and refrigerate within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F (32°C). Store for 3–4 days. If your cooked chicken was already refrigerated before making the pancit, count its earlier storage time toward that limit.

Reheat: Add 1–2 tablespoons water or low-sodium broth per serving. Cover and warm in a skillet over medium-low heat for approximately 5–7 minutes, gently turning occasionally, until the center reaches 165°F (74°C). Avoid repeated reheating, which can toughen the shrimp.

Freeze: Freeze cooled portions in airtight containers for up to 1 month for best quality. Thaw overnight in the refrigerator before reheating. The noodles and cabbage will be softer after freezing.

Nutrition (per serving)

Nutrition is an estimate for one-eighth of the recipe. Values vary with broth, soy sauce, chicken preparation, and the amount of lemon used at the table.