Pancit Bihon

Featured in the Honolulu Star-Advertiser on March 21, 2018.
Recipe compliments of Maly V. San Luis from Max’s of Manilla.



Pancit Bihon

  • 1/4 medium round onion, sliced
  • 1 teaspoon minced garlic
  • 2 tablespoons vegetable oil
  • 4 ounces pork, cooked and cut into thin slices
  • 4 ounces chicken fillet, cooked and cut into thin slices
  • 4 ounces shrimp (size 31-40), raw, peeled and deveined
  • 1/2 piece chicken bouillon cube
  • 4 cups water
  • 2 tablespoons shoyu
  • 2 tablespoons oyster sauce
  • 8 ounce pancit bihon (rice noodles/vermicelli)
  • 8 pieces snow peas
  • 1/4 cup julienned carrot
  • 1 cup chopped head cabbage
  • 1/2 cup chopped celery stock and leaves
  • 2 pieces calamansi (Filipino lime) or lemon wedges


In a large wok, heat oil on medium high. Add onion and garlic and sauté. Add pork, chicken and shrimp and stir fry for 30 seconds. Add chicken bouillon cube and water; bring to boil. Add shoyu, oyster sauce and pancit bihon and simmer on medium heat for 2 minutes. Add snow peas, carrots, cabbage, and celery and cook until the liquid evaporates almost completely. Place on a plate and garnish with calamansi or lemon wedges. Serve hot. Serves 2.

Approximate Nutrient Analysis per serving:
800 calories, 20 g fat, 3.5 g saturated fat, 195 mg cholesterol, greater than 2300 mg sodium, 111 g carbohydrate, 3 g fiber, 5 g sugar, 42 g protein


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