Pancit Bihon (Filipino Stir-Fried Rice Vermicelli with Chicken)
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The water used to poach the chicken breast is kept, and a spoonful goes in whenever the rice vermicelli starts to look dry in the pan.
Read more
The thin noodles soak up the chicken flavor along with the soy and fish sauce and finish loose, with no liquid pooling underneath.
Ingredients
Instructions
- 1
Soak 250 g rice vermicelli in lukewarm water for about 10 minutes, just until the strands bend easily.
Drain before they turn fully soft, because they will finish cooking in the pan.
- 2
Boil 200 g chicken breast until cooked through, then shred it along the grain.
Keep the cooking liquid nearby, since small splashes will help the noodles absorb flavor without clumping or drying out.
- 3
Heat a wide pan over medium heat and add 2 tbsp cooking oil.
Stir-fry 100 g onion for 1 to 2 minutes until the edges look translucent, then add the shredded chicken and coat it in the oil.
- 4
Raise the heat to high and add 80 g carrot and 150 g cabbage.
Stir-fry for about 2 minutes, keeping the vegetables bright and lightly wilted rather than soft, so the finished noodles have crunch.
- 5
Add the drained noodles, then pour in 2 tbsp soy sauce and 1 tbsp fish sauce around the edge of the pan.
Toss by lifting with chopsticks or tongs so the seasoning coats the strands evenly.
- 6
If the noodles feel stiff or dry, add chicken broth or water a spoonful at a time and stir-fry for 2 to 3 minutes.
Serve when the noodles are tender and the pan is almost dry.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Safe Minimum Internal Temperature Chart
USDA Food Safety and Inspection Service · Checked: 2026-08-30
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Vietnamese Chicken Salad
chicken breast, cabbage
Korean Yangbaechu Kkae Bokkeum (Sesame Cabbage Stir-fry)
cabbage, carrot
Korean Spicy Stir-fried Squid
cabbage, carrot