Name: Pancit Bihon Guisado
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 cups chicken stock; 1/4 cup soy sauce; 8 ounces rice noodles; 2 tablespoons vegetable oil; 1/2 pound large shrimp, peeled and deveined; 16 ounces pork hamonado, cut thinly on a bias; 1 onion, peeled and sliced thinly; 2 cloves garlic, peeled and minced; 1/2 pound boneless, skinless chicken breast or thigh meat, sliced thinly; 2 large carrots, peeled and sliced thinly on a bias; 2 stalks celery, sliced thinly on a bias; 1 small cabbage, chopped; salt and pepper to taste; green onions, chopped; calamansi or lemon, cut into wedges

Pancit Bihon Guisado with rice noodles, meat, shrimp, and vegetables is sure to be a family favorite. Perfect for everyday meals and special occasions!

Pancit Bihon Guisado on a plate — Pancit Bihon Guisado

Pancit bihon guisado is a Filipino noodle stir-fry popular for everyday meals as well as for special occasions. The dish is often served on birthdays as the long noodle strands signify long life in Asian culture.

A delicious hodge-podge of rice noodles, meat, shrimp, and vegetables, it’s a one-pot meal that’s a guaranteed crowd pleaser!

There are so many ways to make this dish, every cook or household have their own delicious spin. Check out my ingredient suggestion list below and swap or add your choice mix-ins.

Pancit ingredients

Sweet sausage hamonado or lap chong (Chinese sausage)
Chicken
Diced pork
Shrimp
Chicken, pork or beef liver
Fishballs, squid balls, meatballs, kikiam, fish cakes
Carrots
Cabbage, napa cabbage
Celery or kinchay
Spring beans, snow peas
Bean sprouts
Shitake or ear wood mushrooms (tenga ng daga)
Bell peppers

Cooking tips

While most recipes suggest soaking the rice noodles in warm water to soften before cooking, I like to parboil the noodles in broth instead. This simple trick of submerging and BRIEFLY cooking the noodles in stock adds more depth of flavor. Please note that this is a very quick step and is only to loosen and slightly soften the strands as the noodles will finish cooking during the stir-fry process.
The secret of a successful stir-fry is how the ingredients are prepped and sliced. Cut your meat and veggies into uniform bite sizes so they’ll cook fast and evenly.
Another important component of a successful stir-fry is the cookware you use. A wok, of course, is the best for the job but any wide skillet with slanted sides will work as well. You might have to cook in batches if you don’t have a big enough cookware to prevent spills (tossing all the ingredients can get pretty messy) and to ensure good distribution of ingredients.
Use tongs to stir-fry to help keep the noodles intact and lessen breakage.
Nothing ruins a good platter of pancit bihon in my opinion than mushy noodles and limp vegetables! Slightly undercook the vegetables during the initial stir-fry as they will continue to cook when the noodles are finished off.
Stir-fry on high heat so everything sears nicely and won’t overcook in the steam.

How to serve

Pancit Bihon is traditionally served for special occasions, especially for birthdays as long noodles signify long life. It’s also common to enjoy it as a midday snack or the main entree with pandesal or tasty bread as well as steamed rice.
Filipino-style stir-fried noodle dishes are often enjoyed with a spritz of freshly-squeezed calamansi (or citrus such as lime or lemon) juice to brighten flavors.
To store leftovers, allow to completely and transfer to a container with a tight-fitting lid. Refrigerate for up 3 days.
Reheat in the microwave at 1 to 2-minute intervals until completely heated through, stirring well between intervals.

For more pancit favorites, try my Lomi Guisado, Pancit Upo. and Pancit Palabok. Enjoy!

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

3.81 from 52 votes