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Pancit Bihon

Sarah Avery
My friend taught me how to make this, it's a traditional food in the Philippines often eaten on birthdays.


  • 1 8oz. package thin rice noodles
  • 1/2 lb. boneless skinless chicken breast, cut into bite sized pieces
  • 1/2 lb. pork tenderloin, cut into bite sized pieces
  • 1/2 head of cabbage, cut into thin strips
  • 2 carrots, sliced diagonally
  • 2 green onions
  • 2 celery sticks, sliced diagonally
  • 10 green beans, sliced diagonally
  • 3 garlic cloves, minced
  • 1 medium onion
  • 1 medium red bell pepper, cut into thin strips
  • ground pepper to taste
  • soy sauce


  1. Place the rice noodles in a large bowl, cover with warm water. When soft, cut into 4 inch lengths, drain, and set aside.
  2. In a skillet over medium heat, brown the chicken and pork until no pink shows. Season with soy sauce and pepper, remove from skillet and set aside.
  3. In the same skillet saute garlic, onion, carrots, celery, red pepper, cabbage, and green beans until tender. Stir in the green onion, meat, and noodles.
  4. Season with soy sauce unitl the noodles are a uniform color or to taste.
  5. Serve hot with sliced calamansi or lemon on the side.

Servings: 12