Bihon and Egg Noodle Pancit with Chicken and Mixed Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Filipino noodle dish combining rice vermicelli and egg noodles with chicken and seasonal vegetables in a balanced sauce. This filipino ready in about 39 minutes pairs rice vermicelli, egg noodles, boneless chicken thighs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 14 min Serves 4 Filipino cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon cooking oil in a large wok over medium-high heat. Add 150 grams boneless chicken thighs (cut into 1/2-inch cubes) and stir-fry for 4 minutes until golden brown, then set aside.
  2. Step 2: Add 1 tablespoon cooking oil to the wok over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 cup shredded cabbage, 1 medium carrot (julienned), and 1 cup bean sprouts, and stir-fry for 3 minutes until vegetables are tender-crisp.
  3. Step 3: Add the drained 100 grams rice vermicelli and 100 grams egg noodles, 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and 1/4 cup chicken stock. Toss well to combine, then add the cooked chicken. Cook for 2 minutes until sauce is absorbed and noodles are heated through.
  4. Step 4: Garnish with 2 sliced green onions and serve immediately.

Frequently asked questions

How long does Bihon and Egg Noodle Pancit with Chicken and Mixed Vegetables take to make?

Total time is about 39 minutes (25 min prep + 14 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bihon and Egg Noodle Pancit with Chicken and Mixed Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vermicelli from drying out.

Can I substitute ingredients in Bihon and Egg Noodle Pancit with Chicken and Mixed Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bihon and Egg Noodle Pancit with Chicken and Mixed Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bihon and Egg Noodle Pancit with Chicken and Mixed Vegetables?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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