How to Make Delicious Pancit Bihon with Corned Beef

Pancit bihon with corned beef is a tasty Filipino rice noodle dish. It combines chewy bihon noodles, savory corned beef, crunchy cabbage and bright veggies all tossed in a tangy vinegar sauce. This quick one-pan meal is satisfying comfort food at its best!

In this guide I’ll walk through how to easily make this flavorful noodle dish at home. You’ll also learn some variations so you can customize it to your taste. Let’s get cooking!

Overview of Pancit Bihon with Corned Beef

Here’s a quick look at some key facts about this dish

• Made with thin rice noodles (bihon), corned beef, cabbage, carrots, and onion
• Flavored with fish sauce, lemon/calamansi juice, garlic, and pepper
• A delicious one-pan 30 minute meal
• Kid friendly and budget friendly
• Easily customizable with different meats, veggies and seasonings
• Perfect for weeknight dinners or potlucks

While traditionally eaten as an afternoon snack, this noodle dish makes a quick and hearty dinner or lunch. Play around with the ingredients to make it your own!

Ingredients for Pancit Bihon with Corned Beef

For the noodles:

• 8 oz bihon rice noodles
• 4 cups water
• 1 tbsp cooking oil

For the sauce:

• 1/4 cup fish sauce
• 3 tbsp lemon juice or calamansi juice
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1/2 tsp ground black pepper

For the corned beef and veggies:

• 1 medium onion, thinly sliced
• 1 cup shredded cabbage
• 1 large carrot, julienned or grated
• 12 oz corned beef, chopped

How to Cook Pancit Bihon with Corned Beef

1. Soak the bihon noodles in water for 10-15 minutes until pliable. Drain and set aside.

2. Make the sauce by combining the fish sauce, lemon/calamansi juice, brown sugar, garlic, and black pepper in a small bowl. Mix well and set aside.

3. Heat oil in a large wok or skillet over medium-high heat. Add the onion and cook for 1 minute until translucent.

4. Add the cabbage and carrot then cook for 2-3 minutes, stirring frequently.

5. Add the corned beef and cook for 3-4 minutes, breaking up any large chunks.

6. Add the drained bihon noodles and sauce mixture. Using tongs or chopsticks, toss and mix everything together.

7. Continue cooking for 2-3 minutes, tossing frequently, until noodles are tender.

8. Taste and adjust seasoning as desired. Serve hot. Enjoy!

The whole dish comes together in just about 30 minutes for a fast weeknight meal. It also reheats very well, so makes great leftovers.

Variations and Customizations

One of the great things about this dish is how customizable it is. Try these variations:

• Use chicken, pork, shrimp, or extra veggies instead of corned beef.

• Add ginger, sesame oil, soy sauce, oyster sauce, chili sauce or hot peppers.

• Use other veggies like snow peas, bell peppers, broccoli, snap peas or bean sprouts.

• Top with boiled egg, peanuts, green onions or crushed chicharon.

• For a creamy twist, drizzle with mayo, sour cream or evaporated milk.

• Swap the bihon for sotanghon (cellophane noodles) or pancit canton.

Tips for Making the Best Pancit Bihon with Corned Beef

• Use bihon noodles labeled for pancit. They are thinner than chow mein noodles.

• Don’t overcook the veggies. You want them crisp-tender.

• Flavor the sauce well with garlic, pepper and fish sauce.

• Toss everything together over high heat to evenly coat noodles.

• Let noodles soak 10-15 minutes until flexible but still chewy in center.

• Add a bit of reserved noodle water if it seems dry.

• Serve immediately and enjoy while hot for the best texture.

Pancit Bihon with Corned Beef FAQs

Here are some common questions about making this classic Filipino noodle dish:

• Can I use thicker fresh egg noodles instead of bihon? Yes, fresh pancit noodles would also work great.

• Do I need to cook the corned beef first? Nope, you can add it straight from the can. Just chop or break up any large pieces.

• What’s a substitute for fish sauce? You can use soy sauce or salt instead. Omit brown sugar if using soy sauce.

• Can I use pre-shredded bagged cabbage? Yes, just give it brief stir-fry to crisp up.

• How long does the dish keep? 3-4 days in the fridge, though best when fresh.

• Can I freeze leftovers? Yes, up to 3 months. Thaw in fridge before reheating.

• Can I make it vegetarian? Absolutely. Use extra firmer veggies like green beans or broccoli instead of the meat.

I hope these tips help you make this comfort food classic at home. It’s endlessly adaptable, budget-friendly and fun to customize to your tastes.

Full Pancit Bihon with Corned Beef Recipe

Follow this simple recipe for irresistibly tasty pancit in 30 minutes. Customize with your favorite veggies and proteins.

Ingredients

• 8 oz bihon rice noodles
• 4 cups water
• 1 tbsp vegetable oil
• 1 medium onion, sliced
• 1 cup shredded cabbage
• 1 large carrot, julienned
• 12 oz corned beef, chopped
• 1/4 cup fish sauce
• 3 tbsp lemon or calamansi juice
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1/2 tsp ground black pepper

Instructions

1. Soak bihon noodles in water for 10-15 minutes. Drain.
2. Combine sauce ingredients and set aside.
3. Heat oil in wok over medium-high heat. Cook onion for 1 minute.
4. Add cabbage and carrot. Cook 2-3 minutes.
5. Add corned beef. Cook 3-4 minutes, breaking up chunks.
6. Add noodles and sauce. Toss together 2-3 minutes.
7. Adjust taste. Serve hot. Enjoy!