Pancit Bihon Guisado
Pancit Bihon Guisado, featuring rice noodles, meat, shrimp, and vegetables, is sure to be a family favorite. Perfect for everyday meals and special occasions!
Servings: 8 Servings
Calories: 389kcal
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
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
Calories: 389kcal | Carbohydrates: 36g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 1329mg | Potassium: 537mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2700IU | Vitamin C: 45.4mg | Calcium: 110mg | Iron: 2.3mg