Pancit Bihon Guisado

Considering the significant number of Filipino-Americans in Southern California, I wonder why Filipino food has not integrated into mainstream cuisine. You enter a buffet restaurant and you’ll find an endless array of Mexican tacos, Italian pizza or even Chinese Kung Pao but never a Filipino dish. I think this is because the American market, for some reason, has not been adequately introduced to the intricacies of the Fipino food culture because really, if tried and tested, what’s not to love about our adobo, our bistek and of course, our pancit bihon guisado?

Pancit Bihon Guisado

Pancit Bihon Guisado
5.0 from 3 reviews
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Prep time:
Cook time:
Total time:
Yield: 6 Servings
Ingredients
  • 4 to 5 cups chicken stock
  • ¼ cup soy sauce
  • 1 (8 ounces) package rice noodles
  • oil
  • ½ pound large shrimp, peeled and deveined
  • 1 onion, peeled and sliced thinly
  • 2 to 3 cloves garlic, peeled and minced
  • ½ pound boneless chicken breast or thigh meat, diced
  • 1 package (16 ounces) pork hamonado or Chinese chorizo, sliced thinly in a bias
  • 2 large carrots, peeled and sliced thinly in a bias
  • 2 stalks celery, sliced thinly in a bias
  • 1 small cabbage, chopped
  • salt and pepper to taste
  • green onions, chopped
  • calamansi or lemon, cut into wedges
Instructions
  1. In a large pot over medium heat, combine chicken stock and soy sauce and bring to a boil. Submerge noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or just until softened. Drain noodles and reserve about 1-1/2 to 2 cups of liquid.
  2. In a wide skillet or work over medium heat, heat about 1 tablespoon oil. Add shrimps and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels. Wipe down wok or skillet and add more oil as needed.
  3. Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned. Add pork hamonado and cook, stirring regularly, until they start to brown. Add carrots and celery and cook for about 30 to 40 seconds. Add cabbage. Return shrimp to wok. Continue to cook until vegetables are tender yet crisp.
  4. Add noodles. Add reserved liquid in ½ cup increments. Gently toss and stir, adding more liquid as needed, until noodles are cooked yet firm to bite and liquid is absorbed. Season with salt and pepper to taste. Garnish with chopped green onions and serve hot with calamansi.
Notes
Soaking the rice noodles in cold water prior to cooking is more customary in preparing pancit bihon. However, I find that submerging and BRIEFLY cooking the noodles in stock gives more depth in flavor. This is a very quick step and is only to loosen and slightly soften the strands. The noodles will finish cooking during the stir-fry process.

Pancit Bihon Guisado

 





Comments

  1. Cathy says

    I totally agree with you “What’s not to love about your wonderful Filipino food. I found two restaurants in Las Vegas that I just wanted to pick up and move to my hometown. They were busy and their food was excellent! With your expertise, you would do well managing the food prep in a successful “Filipino Restaurant”.

  2. DENNYBIE says

    thank you, for sharing this recipe, i’m going to try this at home..and it look like delicious:),if there is any party no need to hire, i will do it by myself :)

  3. Miya says

    We tried this recipe yesterday and the result was “DELICIOUS”. My husband loves it and we definitely add this recipe to our fav list. Thank you for sharing this recipe!

  4. edward batiits says

    I like the recipe that you make but it’s very hard to navigate your website. you need to add the search box . Good luck and thank you.

    • says

      Hi Edward

      There is a search box on each page, on the sidebar. Thank you so much for your feedback. I will be looking at ways to make finding recipes easier. :)

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