Pancit Bihon
Prep time
Cook time
Total time
Rice noodles cooked with fresh vegetables, savory chicken and Chinese sausage.
Recipe type: Side
Cuisine: Chamorro
  • 1 bag (16-oz) dried Bihon rice noodles (or rice sticks)
  • 2 chicken breasts, thinly sliced into 2 inch pieces
  • 1 tablespoon chopped garlic
  • 1 teaspoon black pepper
  • 4 Chinese sausages (the kind that's cured), thinly sliced
  • ¾ cup soy sauce
  • ½ large onion, sliced
  • 1½ cups carrots, cut into matchsticks
  • 1 green bell pepper, sliced
  • 1 cup thinly sliced celery
  • ½ small head cabbage, cut into 2 inch pieces
  • Lime wedges
  1. Soak the rice noodles in a bowl of hot water for 15 minutes. Drain the water once the noodles become pliable. Cut the noodles in half with a pair of kitchen shears.
  2. Saute the chicken, garlic and black pepper in large pot or wok; cook until the chicken is no longer pink.
  3. Add the soy sauce and Chinese sausage to the wok. Cook for a couple of minutes then remove the meat from the wok, leaving the liquid in the wok.
  4. Add the onions, carrots, bell pepper and celery to the wok. Cook the vegetables for a couple of minutes.
  5. Add the cabbage; cook until the cabbage wilts slightly.
  6. Remove half of the vegetable mixture from the pot. Add half of the meat mixture back to the wok, along with half of the noodles. Stir to combine.
  7. Add the remaining vegetables, meat and noodles to the work. Stir once more to combine. Cook for a couple of minutes then remove from the heat.
  8. Taste and adjust the seasonings to your liking, adding more soy sauce or salt if required.
Garnish with lime wedges, serve and ENJOY!
Recipe by Annie's Chamorro Kitchen at