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 is a Filipino noodle stir-fry popular for everyday meals and 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 guaranteed to be a crowd-pleaser!
There are so many ways to make this dish; every cook has his or her own delicious spin. Check out my ingredient suggestion list below and swap or add your choice of mix-ins.
- Sweet sausage hamonado or lap chong (Chinese sausage)
- Diced pork
- Chicken, pork, or beef liver
- Fishballs, squid balls, meatballs, kikiam, fish cakes
- Cabbage, napa cabbage
- Celery or kinchay
- Spring beans, snow peas
- Bean sprouts
- Shitake or ear wood mushrooms (tenga ng daga)
- Bell peppers
- Parboil noodles in flavorful broth. While it's customary to soak 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. 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.
- Uniform sizes, even cooking. 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.
- Use the right equipment. 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. Stir-fry using tongs to help keep the noodles intact and lessen breakage.
- Do not overcook. 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.
- Cook on high heat. You want the ingredients to sear nicely and not overcook in the steam.
How to serve and store
- Pancit Bihon is traditionally served for special occasions, especially birthdays, as long noodles signify long life. It's also common to enjoy it as a midday snack or the main entree with pandesal, tasty bread, and steamed rice.
- Filipino-style stir-fried noodles are often enjoyed with a spritz of freshly-squeezed calamansi (or citruses 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 to 3 days.
- Reheat in the microwave at 1 to 2-minute intervals until completely heated, stirring well between intervals.
- 4 cups chicken stock
- ¼ cup soy sauce
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- ½ 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
- ½ 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
- In a large pot over medium heat, combine chicken stock and soy sauce. 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 ½ to 2 cups of the liquid.
- In a wok or wide skillet 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.
- Add pork hamonado and cook, stirring regularly, until they start to brown.
- Wipe down wok or skillet as needed and heat another tablespoon of oil. Add onions and garlic and cook until softened.
- Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.
- Add carrots and celery and cook for about 30 to 40 seconds.
- Add cabbage and cook for about 30 to 40 seconds. Continue to cook until vegetables are tender yet crisp.
- Return shrimp and hamonado to the wok.
- Add noodles and reserved liquid in ½ cup increments. Gently toss and stir, adding more liquid as needed, until noodles are cooked yet firm to bite, vegetables are tender-crisp, and liquid is absorbed.
- Season with salt and pepper to taste. Transfer to serving platter and garnish with chopped green onions. Serve with calamansi wedges.
- 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.
- Use tongs to help keep the noodles intact and lessen breakage.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”