This is my most requested Pancit Bihon Guisado, and I hope you will give it a try. This is one dish that is always present in every Filipino occasion. I have American friends who absolutely love it and wouldn’t say no to this Pancit Bihon Guisado.
I do not know why it took me so long to post this recipe, I mean my Pansit Bihon Guisado is the most requested dish on my recipe list. I can’t even remember how many times I cooked it. I do not even measure my ingredients any more it is like magic with my cauldron adding each ingredients by estimation and doing some chanting spells so everyone will like it… just kidding! Seriously, I think it is because I have seen my mother and my aunts cook this dish all the time whenever we have a gathering, and now it is just all in my head stuck as a wonderful and tasty memory.
Pancit is a term we use for noodles in Philippine cuisine. Pancit Bihon is just one type of noodle that is popular and one way to cook it is by making Pancit Bihon Guisado. Basically, it involves stir frying the meat and vegetables depending on someone’s preference. Mostly for this dish, it is chicken or pork for meat and cabbage and carrot for the vegetables. To make it more special, you can add Chinese sausage, shrimp, snow peas or green beans. Soy sauce gives it that golden color, so add it gradually. To add citrus flavor, calamansi juice is the best but if it’s not available you can use lemon. And most importantly, you need to have a good quality rice noodle to cook pansit otherwise you will end up with a soggy pansit and that will be unfortunate. I only use brands that I trust but sometimes just looking at the noodles I know which ones are good. Just look for long, clear and firm rice noodles! Don’t get the ones that are more white than clear and those that breaks easily.
If you like to add shrimp as your topping to the pancit try this!
- 1 pack pansit bihon(approx. 500 grams)
- ½ lb chicken breast cooked, deboned and shredded
- ½ lb pork, sliced thinly
- 6 cups chicken broth
- 1 cup green beans sliced thinly and diagonally
- 1 carrot julienned(cut into long thin strips)
- ¼ head cabbage sliced
- 1 cup celery chopped
- 3 cloves garlic minced
- 1 onion sliced
- 2 tbsp. vegetable oil
- 2 tbsp. fish sauce
- ¼ cup soy sauce
- ground pepper to taste
- 30 ml calamansi juice
- In a wok, heat oil and sauté garlic and onion then stir fry the sliced pork and cook till tender.
- Add the cooked chicken and mix well. Then, add the fish sauce.
- Then, add the green beans, carrot, celery and cabbage and stir fry for a minute or two. Do not overcook! Remove from wok and set aside.
- In the same wok, boil the chicken broth. Add 1 tbsp. oil, calamansi juice, soy sauce and ⅓ tsp ground pepper.
- Add the rice noodles, cook till the broth is absorbed by the noodles.
- Put more than half of the previously cooked meat and vegetables to the rice noodles and simmer for 1-2 minutes. Turn off heat.
- Transfer to a serving plate. Use the remaining cooked meat and vegetable as toppings.
- Serve while still hot.
You can also garnish the cooked pansit with scrambled egg cut thinly and chopped spring onion.
If you want more flavor you can add 1 chicken cube to the broth or add it when you stir fry the meat.
If you don't have fish sauce, replace it with salt-adjust to your taste.