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 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 is sure to have their own delicious spin. Sweet sausage hamonado, chicken, shrimp, carrots, cabbage, and celery are the standard ingredients in my version of pancit but feel free to swap or add your own favorite mix-ins such as pork, sweet peas, and mushrooms.
Here are my tips on how to make Pancit Bihon Guisado easily and deliciously:
- 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.
- Another step I do differently for this pancit is velveting the chicken and shrimp. This extra step of coating the meat in cornstarch keeps them tender and moist even in high heat stir-frying.
- 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 book 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. Make sure to stir-fry on high heat so everything sears nicely and won’t overcook in the steam.
I like the sweet and salty flavors pork hamonado adds to the pancit and I prefer it over regular pork. If you can’t find it, you can substitute Chinese-style sausage (this is an affiliate link) called Lap Xuong Thuong Hang.
Pancit Bihon Guisado with rice noodles, meat, shrimp, and vegetables is sure to be a family favorite. Perfect for everyday meals and special occasions.
- 4 cups chicken stock
- 1/4 cup soy sauce
- 8 ounces rice noodles
- 1/2 pound boneless, skinless chicken breast or thigh meat, diced
- 1/2 pound large shrimp, peeled and deveined
- 2 tablespoons cornstarch
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 16 ounces pork hamonado, cut thinly on a bias
- 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 1/2 to 2 cups of the liquid.
In a small bowl, combine chicken and one tablespoon of the cornstarch. Set aside for about 10 minutes. Drain well.
In another bowl, combine shrimps and the remaining one tablespoon cornstarch. Set aside for about 10 minutes. Drain well.
In a wok or wide skillet over medium heat, heat about 1 tablespoon oil. Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned. Remove from heat and drain on paper towels. Wipe down wok or skillet and add another tablespoon of oil as needed.
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 another tablespoon of oil as needed.
Add onions and garlic and cook until softened.
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 and cook for about 30 to 40 seconds. Continue to cook until vegetables are tender yet crisp.
Return shrimp and chicken to wok.
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, 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.