Pancit Bihon Guisado
Pancit is a savory noodle dish that comes in all sorts of variations. From stir-fried to soupy, this is a beloved noodle dish in Filipino cuisine that’s not just about filling your belly, but also about celebrating good times with family and friends.
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Pancit or Bihon Guisado is a popular Filipino noodle dish made from rice stick noodles (which is commonly referred to as “bihon”). This dish is a staple in Filipino special occasions. I personally enjoy it when paired with Lumpia.
Pancit Origins
Pancit originated from the Chinese and was adopted to suit the Filipino palate. The Hokkien phrase “pian i sit” is actually where the dish’s name comes from. And this can be translated into “something cooked fast” or “something conveniently cooked fast.” This is because this originally meant to describe convenience food.
This can range from your protein-filled pork and meat to your carb component of pancit bihon to the wide variety of vegetables you’ve also got on your plate. All of these come together to create a most harmonious recipe with different flavors. Its etymology also probably explains the Chinese influence on the dish. After all, we can trace back the history of this dish in the oldest Chinatown in the world during the 16th century.
Many have theorized that Chinese traders brought their noodles over to the Philippines, and soon craved more of it while they were in the country. With rice flour being widely available in the Philippines, they created rice noodles that were actually simpler to cook than wheat noodles. And during the Spanish colonization era, this soon became the meal of choice for women factory workers who couldn’t take too much time in the kitchen.
How To Cook Pancit
prep the bihon and sauté aromatics
- Prepare the bihon by soaking it in a container of water.
- Next, heat the oil in a large wok.
- After that, toss in the garlic and onion and sauté until your kitchen smells amazing!
cook the meat
- Afterward, add the pork and chicken to the wok, letting them cook for about 2 minutes until they’re nicely browned and juicy.
season and simmer
- Next, sprinkle in the chicken powder and pour in the water.
- Then give it a good stir and let everything simmer for 15 minutes, letting all those flavors meld together.
blanch vegetables
- Time to add some color and crunch! Toss in the carrots, snow peas, cabbage, and celery leaves.
- Simmer for a few minutes until the veggies are tender and vibrant.
- Scoop out the veggies and meat, leaving just the savory liquid behind. Do not overcook the vegetables.
add soy sauce and bihon
- Stir in the soy sauce, mixing well to infuse all that umami goodness.
- Remove the bihon from the soaking water and add it to the pot, giving it a good mix.
- Cook until the liquid has completely evaporated and the noodles are perfectly coated.
serving time!
- Throw the veggies and meat back into the pot, and let everything simmer together for a minute or two.
- Congratulations on making my pancit recipe! Serve hot, and get ready to enjoy a delicious, flavorful meal!
How To Serve Pancit
To serve this guisado recipe, traditionally, Filipinos enjoy it with a side of white bread or crispy lumpiang shanghai or fried chicken, especially during birthday celebrations! Serve it hot, with a fork and a side of calamansi. Squeeze half a calamansi—or more, depending on how tangy you like it—onto your plate to balance out the umami flavors of the pancit. Don’t forget to pair it with some cold drinks for a refreshing contrast. Enjoy the fun and flavors of this classic dish!
How to safely store pancit?
Begin by waiting to get that pancit down to room temperature. This especially applies to a situation wherein you’ve just cooked up your pancit, and still have it piping hot. Just take your airtight container, and place your pancit inside. Then you can keep it refrigerated for about 5 days without it going bad.
Shelf Life Of Pancit And How To Reheat It
Pancit guisado can sit at room temperature for about 2 hours before it needs to be refrigerated. If you want to save it for another day, just pop it into an airtight container and stash it in the freezer.
To make your pancit taste nearly as good as new, you can microwave it. Don’t forget to wait for it to thaw if it comes out of the freezer. Just cover the container with a lid or a damp towel to prevent it from drying out. Microwave for about 1 to 2 minutes.
Try this Pancit Recipe and let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Pancit Bihon Recipe
Ingredients
- 1 lb pancit bihon Rice Noodles
- 1/2 lb. pork cut into small thin slices
- 1/2 lb. chicken cooked, deboned, and cut into thin slices
- 1/8 lb. snow peas
- 1 cup carrot
- 1/2 small cabbage chopped
- 1 cup celery leaves chopped finely
- 1 onion chopped
- 1/2 tbsp garlic minced
- 2 teaspoons chicken powder
- 5 tbsp soy sauce
- 3 to 4 cups water
- 3 tbsp cooking oil
Instructions
- Heat the oil in a large wok. Saute garlic and onion1 onion, 1/2 tbsp garlic, 3 tbsp cooking oil
- Add the pork and chicken then let cook for 2 minutes1/2 lb. pork, 1/2 lb. chicken
- Add the chicken powder and water then simmer for 15 minutes2 teaspoons chicken powder, 3 to 4 cups water
- Put in the carrots, snow peas, cabbage, and celery leaves and simmer for a few minutes1/8 lb. snow peas, 1 cup carrot, 1/2 small cabbage, 1 cup celery leaves
- Remove all the ingredients in the pot except for the liquid and set them aside
- In the pot with the liquid in, add the soy sauce and mix well5 tbsp soy sauce
- Add the pancit bihon (makes sure to first soak it in water for about 10 minutes) and mix well. Cook until liquid evaporates completely1 lb pancit bihon
- Put-in the vegetables and meat that were previously cooked and simmer for a minute or two
- Serve hot. Share and enjoy!
Notes
Alternative ingredients:
Chinese sausage: This is also known as “Chorizo Macau”. You can also make use of this ingredient in addition to the proteins listed in the recipe above. This will add flavor to your pancit. Slice it crosswise into thin pieces before sauteeing with the chicken and pork in step 2. Snap Peas: While peas can be optional for this recipe, you can use snap peas an alternative for snow peas. Bell Peppers: I personally know some home cooks that add bell peppers to their pancit. It is not common in traditional Filipino pancit, but more of a preference. Feel free to use if desired.Nutrition Information
Watch How to Cook Pancit
Mary Ann nebre says
good recipes
excellent recipes
Joy says
Best recipe for pancit bihon! I made a keto version, using kelp noodles, and no one could tell the difference. And for a shortcut, I used about a cup of pre-packaged coleslaw mix. It doesn’t have the celery leaves, but tastes just as good.
Andy Adams says
Can I make the day before and bring it to my church group?
Agnes Dizon says
OMG! great recipe just like i remember growing up in Pampanga. I have always wanted to cook pancit bihon but always I hesitated because i find it intimidating!
but with your recipe, I was able to cook it. I didnt add pork, i used left over rotisserie chicken from Costco, didnt have the snow peas, added green and red peppers like I see in turo turo restaurants 🙂 the pancit came out nice and delicious, but i think next time I will add more soy sauce for color.
thank you so much for this nice simple easy tasty recipe! i will try your other recipes moving forward..
filaussie mum says
life saver…
Nicole says
I used fish cakes instead of chicken and pork and a little less than a pound of noodles, that’s how the package came. It turned out really good for my first time! Will make again 🙂
Christine says
Excellent recipe. I have had pancit bihon made by people born in the Philippines. This is very similar and tastes just about the same. Very easy to make.
Jade says
Amazing mentor! This is where i learned to cook since 2000. I love bihon. the recipe always turns out very yummy.
Fil says
Made it with a twist -- Being not a pork consumer I doubled the chicken, pressure cooked in 2 cups of water seasoned with salt, pepper and a Tbsp of turmeric with chunks of carrots and celery. I saved the broth, with solids strained off. The broth replaced the chicken cube and water called for in the recipe.
I used half pound of bihon and veggies available in the refrigerator -- asparagus in lieu of snow peas, carrots, celery stalks in place of leaves, cabbage and bell pepper.
With additional seasoning of patis (fish sauce) and ground pepper it made a very noticeable difference in taste from the first I followed the recipe to a tee.
Did I give it a 5-⭐️? You bet I did!
virgie maxilim says
good evening po sir vanjo, paano po mag luto ng kundol na pinatamis? salamat po.
Deena K says
I looked for over a year for a good pancit recipe that was close to what I seen made by my Filipino friends when I was living on Guam. I adjusted the seasonings a little but otherwise followed your recipe and it was delish!! I printed it and am saving it to my recipe collection. Thank you for your easy to follow directions.
Monica Martin says
question: the picture shows a sausage slice but there is no type of sausage listed in the ingredients section…can you tell me what sausage you used?
Philip Hidalgo says
Hi, is there a standard to follow regarding the ratio of grams of bihon noodles per cup or milliliter of water to use? Also, they say that adding kinchay 2 minutes before putting off the fire adds a better flavor and aroma.
Chantel says
Delicious and surprisingly easy to cook! I omitted the snow peas/pea pods. Just out of preference. So good, I’m learning how to perfect it to cook it for my family and friends.
Thanks!!
AnnaBee says
Hi Mr. Merano,
I always love this recipe! I would love to try this to bring for our fishing trip but I have a concern it might get bad, do you think this is a good idea for a fishing picnic food to bring?
Romel Redoblado says
OMG! I’m so terrified of making Pancit Bihon until today. Your recipe is so simple and yet tastes ahhhmazing! I can’t wait to share this dish with my family and friends! They would never believe that I made but I’ve never felt so accomplished and PROUD!
#proudpinoy
Regina Deypalan says
Very instructional guide of cooking like me who is a begginner. It gives me boost for myself to discover and enjoy cooking with your instructions that can be understand and to be cook in affordable ingradients. Keep it up.
Elise says
How can I make this on the Instant Pot pls?
Nanci bednar says
This is the recipe I learned in the Navy from my Philippino friends…I would love to find the recipe for a sweet rice cake that they used to make too..
Trish says
It is Cassava Cake… It is actually fairly simple to make as well. I made it for my first time and took it to work to share. 🙂 It was a hit
Dyune says
Love it! I add black pepper for a little spice. More power po!