📝 About This Recipe
Pancit Bihon Guisado is the quintessential Filipino comfort food, representing longevity and prosperity in every golden strand. This stir-fried masterpiece features delicate rice vermicelli tossed with a colorful medley of crisp vegetables, savory pork, and succulent shrimp, all infused with a rich, umami-packed soy-citrus broth. It is a harmonious balance of textures and flavors that brings the warmth of a Filipino kitchen straight to your table.
🥗 Ingredients
The Noodles
- 16 ounces Bihon (Rice Vermicelli) (soaked in water for 10 minutes then drained)
Proteins and Aromatics
- 1/2 pound Pork Belly (sliced into thin strips)
- 1/2 pound Chicken Breast (boiled and shredded)
- 1/2 pound Shrimp (peeled and deveined)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (thinly sliced)
- 3 tablespoons Cooking Oil (vegetable or canola oil)
Vegetables
- 1 large Carrots (julienned)
- 2 cups Cabbage (shredded)
- 1 cup Snow Peas (trimmed)
- 1/2 cup Green Beans (sliced diagonally)
- 1/2 cup Celery (thinly sliced)
The Savory Broth
- 4 cups Chicken Broth (low sodium preferred)
- 1/4 cup Soy Sauce (regular Filipino soy sauce)
- 2 tablespoons Oyster Sauce (for depth of flavor)
- 1 tablespoon Fish Sauce (Patis) (optional, for extra umami)
- 1 teaspoon Black Pepper (freshly ground)
Garnish
- 4-6 pieces Calamansi or Lemon (cut into wedges)
- 2 stalks Green Onions (chopped)
- 2 tablespoons Fried Garlic (for crunch)
👨🍳 Instructions
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1
Soak the rice bihon noodles in a large bowl of room temperature water for about 10 minutes until they are pliable but still firm. Drain and set aside.
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2
Heat a large wok or deep skillet over medium-high heat. Add 1 tablespoon of oil and sear the pork belly strips until the fat renders and the edges are golden brown (about 5-7 minutes).
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3
Push the pork to the side of the wok. Add the shrimp and cook for 1-2 minutes until pink. Remove the shrimp from the wok and set aside to prevent overcooking.
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4
Add the remaining oil if needed. Sauté the onions and garlic until the onions are translucent and the garlic is fragrant and lightly golden.
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5
Toss in the carrots, green beans, and celery. Stir-fry for 2-3 minutes until they begin to soften but still retain a bite.
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6
Add the shredded chicken and the cabbage. Stir-fry for another 2 minutes. Remove all the vegetables and meat from the wok and set them aside in a bowl, leaving the juices behind.
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7
In the same wok, pour in the chicken broth, soy sauce, oyster sauce, and fish sauce. Bring the liquid to a rolling boil.
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8
Add the drained bihon noodles into the boiling broth. Use tongs to gently toss and spread the noodles so they absorb the liquid evenly.
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9
Continue cooking and tossing the noodles for 5-7 minutes over medium heat until the liquid has been almost completely absorbed and the noodles are tender.
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10
Return the cooked meats and vegetables (including the shrimp) back into the wok. Gently toss everything together until well-combined and heated through.
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11
Season with freshly ground black pepper. Taste and add a splash more soy sauce if a deeper color or saltier profile is desired.
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12
Transfer to a large serving platter. Garnish generously with chopped green onions and fried garlic bits.
💡 Chef's Tips
Don't over-soak the noodles; they should be slightly stiff when they go into the wok as they will finish cooking in the broth. If the noodles seem too dry before they are fully cooked, add an extra 1/4 cup of broth at a time. For the best flavor, use 'Patis' (Filipino fish sauce) instead of salt to enhance the savory notes. Cutting all your vegetables into uniform julienne strips ensures they cook evenly and look professional. Always serve with fresh Calamansi; the acidity cuts through the richness and brightens the entire dish.
🍽️ Serving Suggestions
Serve alongside Filipino Pandesal (bread rolls) for a classic afternoon snack (merienda). Pair with Lumpiang Shanghai (Filipino spring rolls) for a complete party feast. Provide a small dipping bowl of soy sauce with crushed bird's eye chilies for those who like heat. A cold glass of Sago't Gulaman or iced tea balances the savory flavors perfectly. For a traditional touch, serve the pancit on a platter lined with a wilted banana leaf.