PANCIT BIHON (Rotisserie Chicken)

A beginner-friendly recipe of Pancit Bihon using store-bought rotisserie chicken

4 comments

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

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

Tita Becky

•

October 14, 2025

This classic Filipino noodle dish features thin cornstarch noodles soaked in a savory broth with soy sauce and oyster sauce, then loaded with colorful vegetables and your choice of meat or seafood. Every bite is packed with tender protein, crisp veggies, and slurp-worthy noodles that somehow disappear from the serving tray way faster than expected.

I know for most people making Pancit Bihon sounds intimidating, but don't worry. This beginner-friendly recipe keeps things simple without sacrificing flavor. Instead of cooking raw chicken and we're taking the easy route with a store-bought rotisserie chicken. Just shred the meat, toss it in with the vegetables, and let everyone think you've been cooking all day.

6 people s

Ingredients (17)

Store-bought Rotisserie chicken(2–3 cups, shredded)
I also added the chicken skin for 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 on an angle)
Celery(2 stalks, sliced thinly on an angle)
Green beans(1 handful, sliced thinly on an angle)
Green cabbage(½ small, sliced thinly)

Instructions

Preheat a wok or deep pan. Add cooking oil. 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 and black pepper. 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 aside on a plate.
Using the same wok, add water, chicken paste, soy sauce, and oyster sauce. Reduce heat to low-medium and stir until everything is combined.
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 all 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.

Notes

You can substitute extra firm tofu if you're vegetarian
You can also use store-bought chicken broth
Never forget to squeeze over calamansi, lemon or lime juice over the noodles. Makes it more delicious!

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