Pancit Bihon, Traditional and Keto [Take 1]

This week’s experiment was inspired by a friend actually! She saw my Jilly Fili Kitchen project and messaged me with a wild idea: pancit bison…WITH SPAGHETTI SQUASH. Like what?! I got really excited about this idea and made plans with her to make two batches with her: a traditional batch with rice noodles for my Pre-Thanksgiving potluck the next day, and a keto-friendly (low carb) batch with spaghetti squash. On Saturday I went grocery shopping with my mom at Seafood City and she helped me picked out the ingredients she always picks whenever she makes pancit. Then when I went to my friend’s house to cook the pancit I had my mom on the phone to ask questions and clarify details on her process. And sure enough, it ended up tasting EXACTLY like hers! I’m so happy that I can actually cook pancit now…definitely will be a go-to dish for future potlucks! The keto batch with the spaghetti squash turned out having a more wet consistency, but I actually really liked it that way! And it tasted really really good. Another win. 😀

Ingredients Used:

  • Onion, 1/2 diced
  • Garlic, 3 cloves
  • Skinless Boneless Chicken Breast, 1lb
  • Pancit Bihon Noodles, dried
  • Carrot, julienned
  • Celery, 3 stalks cut into half-inch pieces
  • Spaghetti Squash “pasta” (baked)
  • Chicken Broth, 1/2 cup
  • Water, 1/2 cup
  • Soy Sauce, to taste
  • Salt and pepper, to taste



Batch #1: Traditional, with rice noodles

Batch #2: Keto, with spaghetti squash


Notes For Next Time:

  • Try drying out spaghetti squash before baking it
  • Experiment with consistency of keto version


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