High Protein Pancit Bihon

Elevate your noodle game with this High Protein Pancit Bihon, a nutritious twist on a Filipino classic! Made with tender chicken breast, golden tofu, and a colorful array of fresh vegetables like snap peas, cabbage, and carrots, this dish delivers a wholesome, protein-packed meal perfect for lunch or dinner. The rice vermicelli noodles soak up the savory blend of soy sauce and oyster sauce, creating a rich, umami-packed flavor in every bite. Easy to prepare in just under 45 minutes, this recipe combines delicious stir-fry techniques with simple pantry staples, making it ideal for busy weeknights. Garnished with vibrant green onions and a refreshing squeeze of lemon, this healthy and satisfying Pancit Bihon is sure to impress!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams rice vermicelli noodles
• 200 grams chicken breast
• 60 ml soy sauce
• 30 ml oyster sauce
• 250 ml water
• 2 tablespoons canola oil
• 3 cloves garlic
• 1 medium onion
• 1 medium carrot
• 200 grams cabbage
• 1 medium red bell pepper
• 100 grams snap peas
• 150 grams firm tofu
• 2 stalks green onions
• 1 medium lemon
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt

Directions

Step 1

Begin by soaking the rice vermicelli noodles in warm water for about 5-7 minutes until they are pliable but not fully soft. Drain and set aside.

Step 2

Slice the chicken breast into thin strips and season with a pinch of salt and black pepper.

Step 3

Heat 1 tablespoon of canola oil in a large pan over medium heat. Add the chicken strips and cook for 5-7 minutes or until they are golden brown and cooked through. Remove from the pan and set aside.

Step 4

Cut the tofu into small cubes. In the same pan, add the remaining tablespoon of oil. Fry the tofu pieces until golden brown on all sides. Remove from the pan and set aside.

Step 5

Mince the garlic, and finely chop the onion. Julienne the carrot, cabbage, and red bell pepper.

Step 6

In the same pan, sauté the garlic and onion until the onion becomes translucent. Add the carrots, red bell pepper, snap peas, and cabbage to the pan. Stir-fry the vegetables for about 3-4 minutes.

Step 7

Add the cooked chicken and tofu back into the pan with the vegetables. Stir well to combine.

Step 8

In a small bowl, mix 60 ml of soy sauce, 30 ml of oyster sauce, and 250 ml of water. Pour this mixture into the pan and bring to a simmer.

Step 9

Add the drained rice vermicelli noodles to the pan. Toss everything together carefully, ensuring the noodles are well coated with the sauce and mixed with the veggies and proteins.

Step 10

Continue to cook for an additional 3-5 minutes until the noodles are fully cooked and have absorbed the flavors.

Step 11

Adjust seasoning with salt and black pepper to taste.

Step 12

Serve the Pancit Bihon garnished with chopped green onions and a squeeze of fresh lemon juice.

Step 13

Optional: Serve with additional lemon wedges on the side for an extra burst of citrus flavor.

Nutrition Facts

Serving size	1660.1 grams (1660.1g)

Amount per serving	% Daily Value*
Calories	1703

Total Fat 45.00g	58%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 8.30g
Cholesterol 172mg	57%
Sodium 5201mg	226%
Total Carbohydrate 227.50g	83%
Dietary Fiber 22.30g	80%
Total Sugars 27.90g
Protein 103.10g	206%

Vitamin D 0IU	0%
Calcium 564mg	43%
Iron 12mg	66%
Potassium 2284mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.4%

Protein: 23.9%

Carbs: 52.7%