· Home · 

Pancit Bihon Guisado

Considering the significant enough number of Filipino-Americans in Southern California, it is a question to me 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 it is because Filipino food, for some reason, has yet to enter the consciousness of the masses because really, if tried and tested, what’s not to love about our adobo, our bistek and of course, our pansit bihon guisado?

Pancit Bihon Guisado

Pancit Bihon Guisado

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 6 Servings

Pancit Bihon Guisado


  • 1 pkg (8 oz) rice stick noodles
  • 1/2 pound boneless chicken breast or thigh meat, sliced thinly
  • 1/2 pound large shrimp, peeled and deveined
  • 1 package (16 ounces) pork hamonado longganisa or Chinese chorizo, sliced thinly in a bias
  • 2 large carrots, peeled and sliced thinly in a bias
  • 1 small cabbage, chopped
  • 1 onion, peeled and sliced thinly
  • 2 stalks celery, sliced thinly in a bias
  • 2 to 3 cloves garlic, peeled and minced
  • 4 to 5 cups chicken stock
  • 1/4 cup soy sauce
  • cooking oil
  • salt and pepper to taste
  • 2 tablespoons green onions, chopped (optional)
  • calamansi or lemon, cut into wedges


  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 strands are 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 shrimp 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 seconds. Add cabbage. Return shrimp to wok. Continue to cook until vegetables are tender yet crisp.
  4. Add noodles. Add reserved liquid in 1/2 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.


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







Enter your email address:

Speak Your Mind