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–+ servings
Rice noodles

Pancit Bihon

Filipino stirfry rice noodles 
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Dish, Traditional
Cuisine diabetic friendly, gluten free, International, Kids choice, One pot, Summer, Vegan, Vegetarian
Servings 8 people
Calories 300 kcal


for the noodles

  • 500 grams rice noodle
  • 1 litre drinking water

for Vegetable mix

  • 1 medium Onion yellow or purple, Sliced thin.
  • 1/2 tsp garlic minced
  • 1/4 cup celery sliced thin
  • 1 cup carrots cut as matchsticks
  • 3 cups Cabbage purple and savory, shredded
  • 1 cup snow peas (optional)

Sauces and condiments

  • 2 tbsp peanut oil
  • 5 tbsp soy sauce (use gluten free if you prefer)


  • 1/4 cup spring onions cut as one inch pieces
  • 1 tbsp garlic scapes (optional)
  • lemon Sliced to serve


  • Boil the water.
  • Put the noodles in a pan and pour the water over it to soak completely for 3 minutes or as per the pack instruction.
  • Drain the softened noodles and set aside
  • Place a seasoned wok to heat and add the peanut oil.
  • Saute the sliced onion and garlic
  • Once the onion is translucent add the vegetables and toss well to coat with the oil.
  • Saute for two minutes and add the softened noodles and soysauce.
  • Toss well so the sauce coats the vegetable and the noodles and they are evenly distributed.
  • Saute for two minutes and remove from heat. Check the seasoning.
  • Serve warm with lemon wedges, spring onions and garlic scapes


You can use Napa cabbage, savory cabbage or any other variety. Vary the vegetables as per the availabilty.


Sodium: 717mgSugar: 5gFiber: 4gPotassium: 361mgCalories: 300kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 4gProtein: 5gCarbohydrates: 62g
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