Go Back
+ servings

Pancit Canton and Bihon - Filipino Noodles

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 -12 servings
Author Liza A


  • 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


  • 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!