PANCIT BIHON (Rotisserie Chicken)

17 ingredients•Prep: 15 mins•Cook: 20 mins

Tita Becky •

October 14, 2025

Pancit Bihon is the ultimate Filipino noodle dish. Stir-fried cornstarch rice noodles cooked in a flavorful and savory broth with soy sauce, oyster sauce then tossed with medley of veggies, meat or seafood. The combination of crunchy vegetables, tender protein and noodles makes for a flavor explosion that’s hard to resist. No wonder it’s a staple dish in Filipino parties and gatherings.

Cooking Pancit Bihon can be intimidating, so I created a recipe to make it beginner friendly that’s easy to follow. I used store-bought rotisserie chicken for the protein. No need to prep and sliced raw chicken. You can remove meat from the bones, shred and toss along with the vegetables.

Ingredients (17)

Store-bought Rotisserie chicken(2–3 cups, shredded)
I also added the chicken skin for my flavor
Bihon noodles or cornstarch sticks(8 oz)
Super Q is my preferred brand of Bihon or Cornstarch Sticks. Not sponsored. It cooks evenly and absorbs the broth better. You can find it at any local Asian or Filipino supermarkets.
Garlic(4 cloves, minced)
Onion(½ small, chopped)
Carrot(1 medium, sliced thinly)
Celery(2 stalks, sliced thinly)
Green beans(1 handful, sliced thinly)
Green cabbage(½ small, sliced thinly)

Instructions

Preheat a wok or deep pan. Add cooking oil (1 Tbsp). Add garlic (4 cloves) and onion (½ small). Saute until fragrant.
Add carrots (1 medium), green beans (1 handful) and celery (2 stalks). Season with salt (to taste) and black pepper (to taste). Sauté and cook veggies until slightly tender. Don't overcook them.
Add shredded chicken (2–3 cups). Sauté and cook until the chicken is heated all the way through.
Add cabbage (½ small) and cook for another 2 minutes. Remove and set asid on a plate.
Using the same wok, add water (4 cups), chicken paste (1 cube), soy sauce (3 Tbsp), fish sauce (1 Tbsp) and oyster sauce (2 Tbsp). Reduce heat to low-medium and stir until everything is combined.
For the broth, I used water, chicken paste or 1 chicken bouillon cube, soy sauce, oyster sauce, fish sauce and lime. I learned that 4 cups of water is the perfect amount of liquid to cook the noodles in. It’s not to wet or too dry. It’s just right.
Add bihon noodles (8 oz). Allow it to soften and soak in the broth. Stir, move or toss in around.
Add half of the cooked veggies and chicken mixture and toss
Serve on a large platter or tray and place the other half of the chicken and vegetable mixture on top.