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Philippine Artisan Flavoured Sauces, Condiments & Preserves

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Cooking oil

8 cloves garlic, minced

1 onion, minced

1 bunch spring onions, cut diagonally - separate white part from green part)

250g cooked chicken, shredded

150g Chinese sausages, diagonally cut (optional)

1 pack pancit bihon (conrstarch noodles - available in Oriental supermarkets)

1 carrot, julienned

1 red pepper, julienned

1/2 pointed cabbage, shredded

500ml chicken stock

100ml light soy sauce

1 tbsp fish sauce

1/2 tsp sugar

salt and pepper to taste

sesame oil (optional)

1 lemon, cut in quarters

1 tsp RoniB's Kitchen Garlic Chilli Oil (drizzle at the end)

How to

  1. Heat enough oil in a wok/pan. Add onion and lightly fry for about 5 seconds.

  2. Add garlic and the white part of the spring onions. Lightly fry until fragrant.

  3. Add the Chinese sausages and fry until they turn light in colour. Add the shredded cooked chicken.

  4. Add the carrots, beans and cabbage and stir fry for about 2 minutes.

  5. Add the red pepper and cook for a further minute.

  6. Add the chicken stock, light soy sauce, fish sauce, and sugar. Cook for about 2 minutes.

  7. Add the pancit bihon (cornstarch noodles), basting it in the stock. Keep turning until the noodles separate and stock is absorbed.

  8. Season with salt and pepper to taste. Add a dash of sesame oil (if using). Serve with the green part of the spring onions.

This popular noodle dish is a celebration dish seen at birthdays, fiestas and Christmas. This recipe is made more special with the addition of the Chinese sausages. This dish is made all in one pan.

Pancit Bihon (Cornstarch Noodles with Chicken and Chinese Sausages)

4-8 servings

60 minutes