Pancit Bihon Guisado
Tender rice noodles infused with a savory, garlicky broth, tossed with juicy pork, chicken, crisp cabbage, carrots, and snow peas. Finished with fresh celery leaves and served hot with calamansi for a bright, citrusy finish.
Servings: 8 people
Calories: 240kcal
Cost: $
Equipment
- 1 Large wok The biggest one you have, so a pound of soaked bihon can be tossed without breaking
- 1 Mixing bowl For soaking the bihon
- 1 Strainer or slotted spoon For lifting the meat and vegetables out of the broth
- 1 Kitchen tongs For tossing the noodles
Ingredients
- 1 lb pancit bihon rice noodles, soaked in water for 10 minutes and drained
- 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 strings trimmed
- 1 cup carrot cut into thin strips
- 1/2 piece small cabbage chopped
- 1 cup celery leaves chopped finely
- 1 piece onion chopped
- 1/2 tablespoon garlic minced
- 2 teaspoons chicken powder
- 5 tablespoons soy sauce
- 3-4 cups water
- 3 tablespoons cooking oil
Instructions
- Soak the pancit bihon in water for about 10 minutes. Drain and set aside.1 lb pancit bihon
- Heat the cooking oil in a large wok. Saute the garlic and onion until the onion softens.3 tablespoons cooking oil, 1/2 tablespoon garlic, 1 piece onion
- Add the pork and saute for 2 to 4 minutes, or until light to medium brown.1/2 lb pork
- Add the cooked chicken and saute for 2 minutes.1/2 lb chicken
- Add the chicken powder and 3 to 4 cups of water. Stir, then simmer for 15 minutes.2 teaspoons chicken powder, 3-4 cups water
- Add the carrots, snow peas, cabbage, and celery leaves. Simmer for a few minutes until the vegetables are tender but still have a little bite.1 cup carrot, 1/8 lb snow peas, 1/2 piece small cabbage, 1 cup celery leaves
- Remove the meat and vegetables from the wok using a strainer or slotted spoon. Set aside, leaving the cooking liquid in the wok.
- Pour the soy sauce into the cooking liquid and stir.5 tablespoons soy sauce
- Add the drained bihon. Toss gently to distribute the liquid and cook until the noodles are tender and the liquid has completely evaporated.1 lb pancit bihon
- Return the cooked meat and vegetables to the wok. Toss everything together and cook for another 1 to 2 minutes.
- Transfer to a serving platter and serve hot. Share and enjoy!
Video
Notes
Soaking water – Soak the bihon in room-temperature water. Hot water softens the strands too much and they break apart when tossed.
Tossing – Kitchen tongs lift and turn a pound of noodles with less breakage than a spoon. Toss from the bottom of the wok so the liquid reaches every strand.
Scaling – Halve everything for a weeknight meal and use 2 cups of water. For a bigger party, cook in two batches; 2 pounds of soaked bihon will not fit in a home wok.
Food safety – Cooked pancit should be refrigerated within 2 hours of coming off the heat.
Bell peppers – Some home cooks add sliced bell pepper with the carrots. It is not traditional, but it works if you like the color and sweetness.
Nutrition
Serving: 290g | Calories: 240kcal | Carbohydrates: 23g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 42mg | Sodium: 845mg | Potassium: 423mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2980IU | Vitamin C: 29mg | Calcium: 62mg | Iron: 1mg