Filipino Pancit Canton Bihon Recipe
Updated: Aug 12, 2021
Pancit, also spelled pansít, is a traditional noodle dish in Philippine cuisine. There are numerous types of pancit recipes depending on the method of cooking and the place of origin. My favorite is the one my mother makes, pancit canton with sotanghon noodles. It's more common to use bihon noodles, but sotanghon absorbs the sauces better and has a jelly like texture, which I prefer. Canton noodles are yellow flour base, which is similar to what is used in Chinese chow mien. Sotanghon is a mung bean base noodle, which is also the same as vermicelli noodles, and bihon is a rice flour base noodle.
Pancit is another one of those dishes that reminds me of home. It's a Filipino staple and every family has their own version. My mother would make this for all of our family celebrations, events, and occasionally for dinner. Her recipes are honestly the best and would get passed down through our family. This dish is so easy to make and I want to help my generation get in touch with their roots by offering a kit with easy to follow instructions.
The noodle pack I chose for my kit is called miki bihon, which is a combo pack of two different noodles. Miki in the Ilocos Region is known to be an egg based noodle, it's usually thick flat broad shaped noodle. This pack has a yellow wheat flour base noodle which resembles canton noodles. The noodles pack is prominently Bihon base which I thought would be perfect for the kit.
Shop Now: The Pancit kit includes 2 packs of the Fiesta Pinoy Miki Bihon pack, 2 packs of the Mama Sita Pancit bihon sauce mix, my family recipe with cooking instructions, and additional recipes on the back of both the noodle pack and sauce mix.
1 Pack of noodles
1 pack of Mama Sita Pancit Bihon sauce mix
1 cup of Shredded Cabbage
1 cup of Shredded Carrots
2 Chicken thighs or as a shortcut use a rotisserie chicken, shred and debone
2 cup of chicken Broth or 2 cups of water
1 tablespoon of Garlic powder
1/4 cup of Soy Sauce
3 tablespoon of vegetable oil
1 bundle of scallions
Prep chicken Thighs:
Clean chicken by removing the fat and skin. add water in a pot and boil chicken for 5 mins, then empty out water. This is to clean any excess fat from the chicken.
Add 2 cups of water and let the chicken boil for 15 minutes. Remove any access foam at the top of boiling water. Remove the chicken from the broth and pull it apart, save the water as chicken broth for the pancit.
Add the Mama Sita Powder mix into 2 cups of broth, if you do not have broth water can also be used. Wisk and stir broth until the powder is complete mixed in.
Add 1/4 cup of soy sauce
In a separate large pot add 1/4 cup of oil then add 1 Tablespoon of garlic powder and let it simmer. Then add the shredded chicken and let it fully cook. Once cooked add the broth, then add one pack of the Miki Bihon noodles and stir the noodles until they are soft. Add in the shredded cabbage and carrots and stir until the noodles are completely cooked.
Garnish with scallions and calamansi.