Pancit Bihon Gollai Recipe

Soak dried bihon in warm water for 8–10 minutes until pliable but not fully soft. Drain and set aside.

Slice chicken thighs thinly against the grain. If using shrimp, pat dry and season lightly with a pinch of salt and pepper.

Prepare all vegetables: thinly slice onion, mince garlic, julienne carrots, slice green beans diagonally, shred cabbage, slice green onions, and rinse bean sprouts.

Cut calamansi or lime in half and set aside for serving.

Brown chicken

Heat 1 tablespoon vegetable oil in a large wok or deep skillet over medium-high heat. Add sliced chicken in a single layer. Sear 2–3 minutes per side until light golden (it will finish cooking later). Remove chicken to a plate and reserve.

Cook shrimp (if using)

Add shrimp to the same wok with 1 teaspoon oil and cook 1–2 minutes per side until pink and just cooked through. Remove and reserve with the chicken.

Add remaining 1 tablespoon vegetable oil to the wok. Sauté minced garlic and sliced onion 1–2 minutes until fragrant and translucent, stirring constantly to avoid burning.

Add carrots and green beans. Stir-fry 2–3 minutes until they begin to soften but remain crisp.

Add shredded cabbage and continue to stir 1–2 minutes until cabbage wilts slightly.

Return the reserved chicken and shrimp to the wok. Pour in 3 cups chicken broth, 4 tablespoons soy sauce, 2 tablespoons oyster sauce, and 1 teaspoon fish sauce (if using). Stir to combine.

Bring the liquid to a gentle simmer. Taste the broth and adjust seasoning with salt (about 1 tsp) and black pepper (about 1 tsp).

Add the drained bihon into the simmering mixture, spreading it so it can absorb liquid evenly. Gently press the noodles down with tongs or a spatula to submerge them. Simmer uncovered 3–5 minutes, tossing occasionally, until noodles are tender and have absorbed most of the liquid. If noodles seem dry before tender, add up to 1/2 cup more broth, 2 tablespoons at a time.

When noodles are nearly done, fold in bean sprouts and sliced green onions. Stir briefly (30–60 seconds) to combine and heat through; do not overcook sprouts to keep crunch.

Drizzle 1 teaspoon sesame oil over the noodles and give a final toss to distribute flavor.

Transfer Pancit Bihon Gollai to a large serving platter. Garnish with fried garlic, chopped parsley or cilantro, and halved hard-boiled eggs if using.

Serve immediately with calamansi or lime wedges on the side so diners can squeeze to taste.

Leftovers can be reheated gently in a skillet with a splash of broth to loosen noodles.