Pancit Canton and Bihon – Filipino Noodles

It was my late mother-in-law’s birthday on Tuesday. Although she died three years ago, we still try to remember and honor her by celebrating her birthday. I cooked two dishes that day; a noodle dish and her favorite dish, shrimp with ginger and soy sauce. I normally cook pancit bihon for my family but the noodle dish that I made on Tuesday was a mixture of two noodles, canton and bihon. I made this dish because it reminds me of my childhood growing up with my siblings.  We would order this pancit canton with bihon from a small eatery across our house. It was so delicious and eating that dish was always a treat for us. You can make this dish a simple one by just using any meat or vegetable you desire. Alternatively, you can make it just like I used to eat it, with seafood like shrimps and squids. No matter how it is made, I always enjoy eating this noodle dish, especially with a sprinkle of lemon juice. Try it!

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Cooking Tips for Perfect Pancit

To get the best flavor from your pancit canton and bihon, start by sautéing your aromatics like garlic, onions, and ginger in a bit of oil. This builds a solid flavor base. When cooking the noodles, make sure to soak the bihon in warm water for about 10 to 15 minutes before adding it to your stir-fry. This helps it soften while still keeping a nice texture. For the canton noodles, cook them separately according to package instructions to avoid overcooking. A quick toss in the pan at the end with the rest of the ingredients will ensure they don’t get mushy. Lastly, don’t forget to taste as you go. Adjust the soy sauce and seasoning to your liking, and remember that fresh ingredients can really elevate your dish.

Serving Suggestions and Variations

Pancit is often enjoyed as a main dish, but it can also be a great side to grilled meats or seafood. A squeeze of fresh lemon or calamansi juice on top brightens up the flavors, making it even more refreshing. For variations, consider adding different proteins like chicken or pork, or throw in some vegetables like bell peppers, carrots, and snap peas for extra color and nutrition. You can also make it vegetarian by using tofu and a variety of mushrooms. If you want to mix things up, try adding a bit of chili for heat or top it with crispy garlic or fried onions for added texture. This flexibility makes pancit a fantastic dish for any gathering.

Frequently Asked Questions

Can I use other types of noodles instead of canton and bihon?

Sure, you can swap in other noodles like egg noodles or even soba if you prefer. Just keep in mind that cooking times may vary, so follow the package instructions.

What vegetables can I add to this dish?

You can really mix it up with vegetables. Bell peppers, bok choy, or even bean sprouts would be great additions for more color and crunch.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Just reheating it in a pan with a little oil will help bring back some of the original flavor.

Can I make this dish ahead of time?

You can prepare the ingredients and even cook the noodles ahead of time, just keep everything separate until you’re ready to eat. This way, it stays fresh and the noodles won’t get mushy.

What should I serve with pancit canton and bihon?

This dish pairs wonderfully with grilled meats or a fresh green salad. You might also enjoy it with some crispy spring rolls for a complete meal.

Pancit Canton and Bihon - Filipino Noodles

Liza A

Pancit Canton and Bihon is a vibrant Filipino noodle dish that's both savory and satisfying. With tender rice vermicelli, juicy veggies, and rich oyster sauce, it's a tasty treat that comes together easily.

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Filipino

Servings 10 -12 servings

Calories 380 kcal

Ingredients

  

1x2x3x

• 4 skinless boneless chicken thighs, slice into strips
• 8 oz rice vermicelli
• 8 dried shitake mushrooms
• 4 tbsp oyster sauce divided
• 1 tsp cornstarch
• 2 tbsp olive oil
• 1 shallot chopped
• ¼ lb snow peas trimmed
• ½ cup sliced celery
• ½ cup julienned carrots
• 2 cups sliced cabbage I used napa cabbage
• 2 cups chicken broth
• 2 tbsp soy sauce
• 12 oz pancit canton
• Fish sauce or salt and freshly ground pepper to taste
• Chopped cilantro

Instructions

 

• Coat chicken strips with 2 tbsp oyster sauce and 1 tsp cornstarch. Set aside.
• Soak the rice vermicelli in warm water for 10 minutes, drain and set aside.
• Soak the shitake mushrooms in hot water for 20 minutes. Squeeze out the excess water. Discard the stems and thinly slice the caps. Set aside.
• Heat a large skillet over medium heat. Add the oil and sauté shallot for a minute or until soft. Add the chicken; sauté for 3 minutes or until meat are cook and no longer pink.
• Add the mushrooms, snow peas, celery, carrots and cabbage; stir to combine.
• Add the broth, soy sauce and remaining 2 tbsp oyster sauce; cook for 2-3 minutes or until vegetables are crisp tender. Add canton noodles and stir, then add the rice vermicelli; stir for 3-5 minutes or until noodles are cook. Adjust seasonings by adding fish sauce or salt and freshly ground pepper. Stir in chopped cilantro. Transfer to a platter and serve with a sprinkling of lemon juice.
• Enjoy!

Nutrition

Calories: 380kcalCarbohydrates: 50gProtein: 20gFat: 12gSaturated Fat: 2gCholesterol: 70mgSodium: 800mgFiber: 4gSugar: 3g

Keyword Asian cuisine, comfort food, noodles, quick meal, stir-fry

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