Bihon is rice flour and water, nothing else. Dry, it is 360 calories per 100g with less than 1g of fat, which is why it is the lightest pancit on the menu even after the wok. The 60g of dry noodles in a plate swells to about 170g cooked. The oil is the only fat source, and a careful cook uses one tablespoon (about 70 to 100 calories) for a family batch, while a careless one uses a quarter cup.
The toppings are where carinderia bihon and party bihon differ. Carinderia bihon has 40g of shredded chicken and cabbage, about 80 calories of extras. Party bihon from a caterer gets pork belly slices, shrimp, chicharon crumbs and a boiled egg per bilao, which pushes a slice to 500. Same noodle, different economics.
A plate of bihon at a carinderia is 35 to 50 pesos and comes with a pandesal or a cup of rice if you ask. The pandesal adds 138, the rice adds 260. Bihon with rice is a carb-on-carb plate at 640 calories with about 18g of protein, which is a poor deal. Bihon alone with an egg on the side is a better lunch at 450.