Mini Pancit Bihon Cups
These bite-sized Mini Pancit Bihon Cups are perfect for parties, potlucks, and kids' lunches. Enjoy the delicious flavors of pancit in a convenient cup that’s easy to serve and eat.
Servings: 12 cups
Calories: 250kcal
Ingredients
Noodle Cup Ingredients
- 150 grams dried bihon rice noodles Soaked in warm water before cooking
- 2 tablespoons oil, divided For cooking and brushing the muffin pan
- 2 cloves garlic, minced Adds flavor to the base
- 1 small onion, sliced thin
- 1 small carrot, julienned
- 1 cup shredded cabbage
- 1/2 cup sliced green beans or snap peas
- 200 grams chicken thigh or breast, thinly sliced
- 6 to 8 medium shrimp, peeled and chopped, optional Adds extra flavor
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup chicken broth or water Plus more as needed
- to taste Freshly ground pepper
- 12 to 18 small wonton wrappers or mini tart shells For the cups
- as needed Calamansi or lemon wedges For serving
- as needed Chopped scallions, crushed chicharron, and fried garlic For topping
Instructions
Preparation
- Soak the bihon noodles in warm water for 8 to 10 minutes until flexible. Drain and set aside.
- In a pan, heat 1 tablespoon of oil and cook the onion until soft, then add the garlic until fragrant.
- Add the chicken, season lightly with pepper, and cook until nearly done. If using, add shrimp until pink.
- Pour in soy sauce, oyster sauce, and 1/2 cup broth. Toss in carrots, cabbage, and green beans.
- Add the soaked bihon noodles to the pan and use tongs to mix with sauce and vegetables, adding water as needed to keep it moist.
- Let the noodles cool briefly to make assembly easier.
Assembly
- Preheat your oven to 350°F (175°C).
- Lightly brush a mini muffin pan with oil and press wonton wrappers into each cup. Bake for 8 to 10 minutes until crisp.
- Spoon a small amount of noodles into each cup, packing lightly with a fork. Aim for two to three bites per cup.
- Top with scallions, chicharron, and fried garlic before serving.
Notes
Serve warm or at room temperature. If preparing ahead, store the baked cups and cooked noodles separately and assemble just prior to serving. Leftover noodles can be reheated, and cups can be recooked in the oven to crisp up again.