Curry Bihon

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Curry is a flavor bomb that has the ability to amaze the taste buds with each bite, especially if the spices are cooked just right. There are various delicious variations which incorporate an array of spices that can affect both the aroma and flavor of the curry. Add all that amazing flavor bomb in bihon and you get an unforgettable noodle dish.

An aromatic twist to the versatile bihon which can be used in a variety of pansit dishes. With the addition of the distinctive essence of curry, this bihon dish is a unique experience in comparison to the usual bihon dishes, making it special despite the familiarity. Not only does this make curry slurpable, it also makes a local favorite exceptional.

Curry Bihon


– Oil, for sautéing
– 1 Tbsp. ginger, minced
– 1 pc. onion, sliced
– 4 cloves garlic, minced
– ¼ kg. chicken breast, sliced
– Season with soy sauce
– 1 Tbsp. curry powder
– ½ pc. carrot, julienned
– 1 pc. red bell pepper, julienned
– ½ cup Baguio beans, sliced
– 1 pack bihon, soaked
– 2 pcs. egg
– 2 stalk spring onion
– 8 pcs. shrimp
– Season with salt

For the sauce:
– 1 ½ cup hot water
– 1 pc. Maggi chicken cubes
– ¼ cup oyster sauce
– 1 Tbsp. sriracha
– 1 Tbsp. sugar
– 2 tsps. fish sauce
– 8 pcs. shrimp head


1. Marinate the chicken with soy sauce. Set aside.

2. Season the shrimp with salt and mix well. Set aside.

3. Prepare the sauce. In a bowl, dissolve the chicken cube in hot water. Add in oyster sauce, sriracha, fish sauce, and sugar. Mix until everything is dissolved.

4. Smash the shrimp heads using a mortar and pestle, then add a spoonful of the sauce in. Mash it a bit more before straining it back into the sauce bowl.

5. Crack the eggs into a bowl and mix it. Set aside.

6. In a pan, heat the oil. Sauté the ginger, onion, and garlic until it becomes translucent and aromatic. Add the chicken. Let the chicken cook, then add the curry powder. Mix. Add the carrot, bell pepper, and beans. After letting the vegetables soften, add the bihon and the sauce. Mix well to let the noodles cook through and absorb the sauce.

7. When all the sauce has been absorbed by the bihon, add the shrimp. Toss them together.

8. Move the noodles to one side of the pan and add the eggs. Let it set. Sprinkle spring onions. Season with black pepper. Toss everything together.

Eating curry alongside freshly cooked rice is a delightful pairing that will be a source of amazement on the dining table. However, mix curry and noodles together and you get a slurp of the familiar texture of pancit bihon but with the mouthwatering spices of curry, a combination which should pleasantly surprise everyone at the first bite.

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