Pancit Bihon Guisado

3.94 from 58 votes

Pancit Bihon Guisado is the perfect dish for everyday meals and special occasions. It's loaded with noodles, meat, seafood, and vegetables for a hearty and tasty noodle stir-fry that's sure to be a crowd favorite.

Prep Time20

Cook Time20

Total Time40

Course: Main Entree

Cuisine: Filipino

Servings: Servings

Calories: 389kcal

Author: Lalaine Manalo

Ingredients

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

US Customary - Metric

Instructions

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.

Video

Notes

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.

Nutrition