Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell•
June 19, 2026
This recipe is part of the Healthier Filipino Series! A series born out of my own gestational diabetes diagnosis and a way to help healthify our dishes. Knowing how many Filipinos face diabetes, hypertension, and other comorbidities, my hope is that these recipes show we can eat a little healthier without leaving our culture behind. Cooking is an intentional act of love, and today we are giving Pancit bihon a low glycemic upgrade.
For this recipe, I used konjac noodles as a substitute for traditional bihon, and they definitely tasted delicious! Is it exactly the same? No, but if you’re trying to drastically reduce carbs and keep blood sugars stable, it is an absolutely incredible substitute.
I used lean white chicken meat, a ton of veggies, and a broth built on bone broth, which is rich in nutrients, coconut aminos, and low-sodium soy sauce. I finished with a fresh squeeze of calamansi and black pepper and patis as preferred.
Heat olive or avocado oil (1 tsp) in a large pan or wok over medium heat.
Add the minced onion (⅛) and garlic (1 clove), sautéing until fragrant and translucent.
Toss in all of your prepared veggies (mushrooms (4), celery (1 stalk), carrot (1), snap peas (6), broccoli slaw (½ cup), and cabbage (½ cup)) along with the white chicken meat (¼ cup).
Cover the pan with a lid and let everything cook for 5 minutes. The veggies should still have a little crunch to them.
Remove the veggie and chicken (¼ cup) mixture from the pan and set it aside.
In the same pan, pour in the bone broth (1 cup), low-sodium soy sauce (2 Tbsp), and coconut aminos (2 Tbsp).
Add your prepared konjac noodles directly into the liquid.
Return the sautéed veggies and chicken (¼ cup) back to the pan, tossing everything together to coat well.
Season with fish sauce and black pepper to taste.
Let everything simmer uncovered until the broth reduces and coats the noodles beautifully *(remember: konjac noodles don't soak up liquid like traditional bihon, so let that sauce simmer down to concentrate the flavor!)*.
Plate it up hot and top with fresh calamansi or lemon wedges for that perfect, bright finish.
This recipe is very customizable. Feel free to use half bihon and half konjac to reduce carbs but not fully cut out the bihon noodles completely.
One important tip to keep in mind: konjac noodles don’t soak up the broth the way bihon noodles do, so you'll want to reduce your liquid slightly or let it simmer down a bit more to keep that flavor concentrated.
Subscribe to get my new recipes delivered to your inbox
Sign in to comment
