How to Cook Bihon

Co-authored by wikiHow Staff

Last Updated: October 25, 2021 References Tested

Bihon is a simple and thin Malaysian rice noodle that is a staple in the diets of many Malaysians, second only to rice.^{[1]
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Research source} The noodle is well loved for its simplicity and hassle-free cooking, so it's often paired in a dish known as Pancit Bihon which adds in vegetables and meats to make a full traditional meal.

Ingredients

12 ounces of bihon noodles
1 small onion
1 clove of garlic
1 tablespoon (15 mL) of olive oil
1 small head of cabbage
¹⁄₄ cup (59 mL) of soy sauce
1 lemon

Makes 6 servings

Part 1

Part 1 of 2:
Preparing the Bihon Noodles

1
Heat up water in a kettle or pot. Pour at least 1 US pint (470 mL) into a pot and heat it up until bubbles start to rise to the surface. If you have a kettle, pour the same amount of water in and boil it too.
2
Wait for the water to cool. Pour the boiling water into a large bowl and let it rest until it's just warm. If it has cooled enough so that you can comfortably touch the water but it is too hot to keep it in for a long period of time, you have reached the ideal heat.
- To test the heat, gently dip your wrist or elbow into the water (the wrist and elbow are more sensitive to heat).
3
Submerge the bihon noodles into the water and cover the pot. Unwrap 1 pack (usually 12 oz) of bihon noodles and gently place inside the warm water.^{[2]
X
Research source} make sure the noodles are completely submerged before moving on. Once submerged, cover the entire bowl so that the heat stays inside.
4
Wait for 10 minutes, then drain the bowl of the warm water. Let the bihon heat entirely through for about 10 minutes. You can tell it's ready when the noodles have softened. Drain the water but keep the cooked bihon inside the bowl.

Part 2

Part 2 of 2:
Making Pancit Bihon

1
Heat some oil in a wok or large skillet. Drizzle 1 tablespoon (15 mL) of olive oil into the bottom of your wok or skillet then heat it over medium heat on the hob. You can tell if oil is heated when it begins to flow like water.^{[3]
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2
Chop and fry the garlic and an onion before putting into the mix. Chop 1 garlic clove finely into small chunks and put into the wok or skillet. Then, peel an entire onion and chop it as finely as you can before putting it into the wok or skillet. ^{[4]
X
Research source} Gently stir the onions and the garlic until they have softened.
3
Toss in the vegetables and sauce. Put 1 small, thinly-sliced head of cabbage into the mixture as well as a finely chopped carrot and stir so that they're incorporated into the mixture.^{[5]
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Research source}Then, pour out a ¹⁄₄ cup (4.0 US tbsp) of soy sauce into the mixture and stir it thoroughly.
- Cook this mixture until the cabbage begins to soften.
4
Add the bihon into the mixture. Pour your cooked and drained bihon noodles into the mixture and stir so that they are thoroughly coated in the sauce. Make sure the noodles are fully incorporated into the mixture.
- Keep stirring until the entire dish is heated thoroughly.
5
Transfer the Pancit Bihon to a dish then garnish with lemon. Transfer the dish into big bowls and serve the bowls with sliced lemon wedges on the side. If you have leftovers, transfer the noodles into an airtight container and then refrigerate them. Try to consume the leftovers within 3-4 days!^{[6]
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