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bihon guisado on a white serving plate
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3.95 from 59 votes

Pancit Bihon Guisado

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 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Entree
Cuisine: Filipino
Servings: 8 Servings
Calories: 389kcal


  • 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.


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