Micronesian Noodles - Easy Chicken Pancit Bihon Recipe

Ever found yourself craving a comforting, savory dish that’s bursting with flavor? Look no further than Micronesian Noodles, specifically the beloved Guam-Style Chicken Pancit Bihon! This incredible noodle dish recipe is a staple across Micronesia, especially on Guam, where it's a fiesta favorite and a symbol of hearty, home-cooked comfort food. It’s one of those amazing recipes made with noodles that perfectly balances tender chicken, crisp vegetables, and silky rice noodles, all brought together with a tangy citrus finish. If you love stir fry noodles and are looking for a fantastic homemade noodle recipe that’s both authentic and easy to master, you’ve come to the right place. In this guide, we'll walk you through a reliable, repeatable recipe for Chicken Pancit Bihon, ensuring you can bring a taste of the islands right into your kitchen.

Ingredients

• 8 oz (approx. 225g) pancit bihon (rice vermicelli noodles)
• 1 lb boneless, skinless chicken thighs, sliced thinly against the grain
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups green cabbage, shredded
• 1 cup carrots, julienned
• 1 cup celery, sliced thinly
• ½ cup green bell pepper, sliced (optional, but common)
• 2 cups chicken stock (low sodium preferred)
• ¼ cup soy sauce (low sodium preferred)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh calamansi juice, or lemon/lime juice
• Ingredient Notes:
• Pancit Bihon: You can usually find these thin rice noodles in the international aisle of larger supermarkets or at your local Asian market.
• Chicken Thighs: We recommend chicken thighs because they stay wonderfully moist and flavorful during cooking, unlike breast meat which can dry out.
• Chicken Stock: Using stock instead of just water adds a ton of flavor and helps prevent your noodles from drying out as they cook.

Directions

1. Equipment You'll Need:
   1. A large skillet or wok
   2. Tongs
   3. A sharp knife and cutting board
2. Prep the Noodles: Place the pancit bihon noodles in a large bowl. Cover them completely with hot tap water and let them soak for 10-15 minutes, or until they are pliable but still firm. Don't let them get mushy! Drain thoroughly and set aside. You can snip them with kitchen shears a few times to make them easier to toss and eat.
3. Sauté Aromatics: Heat 1-2 tablespoons of cooking oil (like vegetable or canola) in your large skillet or wok over medium-high heat. Add the sliced onion and cook for 3-5 minutes until it becomes translucent and slightly softened. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Cook Chicken: Push the onion and garlic to one side of the pan. Add the thinly sliced chicken thighs to the empty side and spread them out in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
   1. What it should look like: Your chicken should have a nice golden-brown sear in spots.
5. Add Vegetables: Toss in the shredded cabbage, julienned carrots, sliced celery, and optional green bell pepper. Sauté for 3-4 minutes, stirring constantly, until the vegetables are tender-crisp. You want them to retain a bit of their crunch!
6. Add Stock & Noodles: Pour in the chicken stock and soy sauce. Bring the liquid to a simmer, then add the soaked and drained noodles to the pan. Use tongs to gently toss the noodles, allowing them to absorb the liquid and mix with the chicken and vegetables. Continue tossing for 5-8 minutes, until the noodles are fully hydrated and most of the liquid has been absorbed.
   1. What it should look like: The noodles should be soft and chewy, but not mushy, and the pan should be mostly dry.
7. Season & Finish with Citrus: Remove the pan from the heat. Stir in the fresh calamansi (or lemon/lime) juice. Taste the pancit and adjust seasoning with additional salt, pepper, or soy sauce if needed. The flavors should be savory with a bright, tangy finish.