Pancit Bihon Recipe Pork and Shrimp: Filipino Noodle Stir-Fry With Savory Depth

This pancit bihon brings authentic Filipino flavors to your table with minimal effort. I developed this version after years of testing, focusing on the perfect balance of savory pork, sweet shrimp, and silky rice noodles.

The dish starts with thin rice sticks softened in hot water, then stir-fried with garlic, onions, and cabbage for texture. Each bite delivers the classic combination of tender meat, plump shrimp, and vegetables coated in a light soy-based sauce.

What makes this stir-fry special is its versatility—perfect for weeknight dinners or special occasions. The noodles absorb the savory flavors while maintaining their delicate texture, creating a dish that’s both comforting and impressive.

Ready in under 30 minutes, this recipe proves that authentic international dishes can be simple to make at home.

Ingredients for Pancit Bihon Recipe Pork and Shrimp

Thin rice noodles, pork, shrimp, and veggies bring this Filipino classic to life.

The noodles are everything here. Look for bihon labeled rice sticks in the Asian aisle at H Mart or Asian Food Market—they should be hair-thin and translucent when dry. For the pork, shoulder or belly gives you that perfect tender bite. I grab mine from the butcher counter at Whole Foods if I’m feeling fancy, but regular grocery store pork works just fine (just slice it thin yourself).

No shrimp? Chicken breast cut into thin strips works great. Out of oyster sauce? Hoison or soy sauce plus a pinch of sugar gets you close. Fresh calamansi can be tricky to find—regular lime juice at half the amount is a solid backup. The cabbage can be subbed with Napa or savoy, but green cabbage holds up best to the stir-fry. Don’t skip soaking the noodles (hot tap water, 5 minutes does it).

Leftovers keep 3-4 days in the fridge—actually taste better the next day. Freezes for 3 months too, though the noodles soften a bit. I always make a double batch for lunches. Store fresh calamansi in the fridge, but juice it before it dries out.

Step-by-Step Instructions for Pancit Bihon

Here’s my tested method for achieving that perfect balance of savory, tangy, and umami in every bite.

Step 1: Prepare and Soak the Noodles and Proteins

Soak the 8 oz Rice Stick Noodles in warm water for 10-15 minutes until pliable but still firm—they’ll finish cooking in the pan. Meanwhile, thinly slice the 0.5 lb Pork Shoulder into bite-sized strips and pat dry with paper towels to ensure even browning.

Peel and devein the 0.5 lb Medium Shrimp, leaving tails on or off as you prefer. This prep step is non-negotiable; dry proteins sear better and prevent steaming. Keep the shrimp and pork separate for now so you can control their cooking times precisely.

Step 2: Stir-Fry Aromatics and Proteins

Heat 2 tbsp of the 3 tbsp Vegetable Oil in a large wok or skillet over medium-high heat. Add the minced 6 cloves Garlic Cloves and thinly sliced 1 whole Yellow Onion, stir-frying for 1-2 minutes until fragrant and slightly golden.

Push the aromatics to one side, add the remaining 1 tbsp Vegetable Oil, then add the pork. Cook for 3-4 minutes until it’s no longer pink. Add the shrimp and cook for another 2-3 minutes until both proteins are just cooked through. Remove everything from the pan and set aside.

Step 3: Cook the Vegetables and Combine

In the same pan, add the julienned 1 whole Carrots and cook for 2 minutes until slightly softened. Toss in the shredded 2 cups Green Cabbage and cook for another 1-2 minutes until it wilts but retains a slight crunch.

Return the proteins to the pan, then add the soaked noodles, 0.33 cup Soy Sauce, 2 tbsp Oyster Sauce, and 0.5 tsp Ground Black Pepper. Pour in 1 cup of the 1.5 cups Chicken Broth and toss everything together to combine evenly.

Step 4: Finish and Season to Perfection

Cook the mixture over medium heat for 3-4 minutes, stirring frequently, until the noodles absorb most of the liquid and are tender. If it looks dry, add the remaining 0.5 cup Chicken Broth, 1 tablespoon at a time.

Squeeze in the juice from the 2 whole Calamansi Lime and toss to distribute the bright, citrusy flavor. Taste and adjust seasoning with more soy sauce if needed. Garnish with the thinly sliced 0.5 cup Green Onions and serve immediately while hot.

Troubleshooting pancit bihon recipe pork and shrimp

Noodle Problems

If your noodles are still hard after cooking, they likely needed more soaking time. I always soak 8 oz Rice Stick Noodles in warm water for at least 15 minutes to ensure they’re pliable. For mushy noodles, you probably over-soaked them or added too much liquid during cooking. 💡

Soggy Vegetables

Cabbage turning to mush? Cook the 2 cups Green Cabbage for no more than 1-2 minutes to retain its crunch. Also, ensure your pan is hot enough before adding vegetables—medium-high heat is key for that perfect texture.

Overcooked Proteins

Pork and shrimp can easily overcook. Slice the 0.5 lb Pork Shoulder thinly and cook for exactly 3-4 minutes before adding shrimp. The 0.5 lb Medium Shrimp only needs 2-3 minutes total to avoid becoming rubbery.

Sauce Too Salty

If your sauce is overwhelmingly salty, balance it with a splash of Chicken Broth or a squeeze of Calamansi Lime. I often add 1-2 tbsp of lime juice to mellow out the 0.33 cup Soy Sauce if needed.

Sticking Noodles

Prevent sticking by using a well-seasoned wok or non-stick skillet. Heat 3 tbsp Vegetable Oil properly before adding ingredients. If noodles stick, add a bit more broth and stir gently to release them. 🔥

Flavor Imbalance

Taste as you go and adjust seasoning. If the dish lacks depth, add a bit more 2 tbsp Oyster Sauce. For acidity, squeeze in extra Calamansi Lime juice. Fresh 0.5 tsp Ground Black Pepper can also brighten the overall flavor.

Frequently Asked Questions