pancit bihon guisado

Pancit Bihon Guisado is the perfect dish for everyday meals and special occasions. It&#39;s loaded with noodles, meat, seafood, and vegetables for a hearty and tasty noodle stir-fry that&#39;s sure to be a crowd favorite.

Pancit Bihon Guisado

chicken stock

soy sauce

rice noodles

vegetable oil

shrimp,

pork hamonado,

onion, peeled and sliced thinly

garlic,

chicken breast

carrots,

celery,

cabbage,

salt and pepper

green onions, chopped

Boil chicken stock

In a large pot over medium heat, combine chicken stock and soy sauce. Bring to a boil.&nbsp;

Blanch noodles

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 1/2 to 2 cups of the liquid.

Saute shrimp

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. 

Brown pork hamonado

Add pork hamonado and cook, stirring regularly, until they start to brown.&nbsp;

Saute onions and garlic

Wipe down wok or skillet as needed and heat another tablespoon of oil.&nbsp; Add onions and garlic and cook until softened. &nbsp;

Brown chicken

Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.&nbsp;

Cook carrots and celery

Add carrots and celery and cook for about 30 to 40 seconds.&nbsp;

Cook cabbage

Add cabbage and cook for about 30 to 40 seconds. Continue to cook until vegetables are tender yet crisp.

Add shrimp and hamonado

Return shrimp and hamonado to the wok. 

Cook noodles

Add noodles and reserved liquid in 1/2 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.&nbsp;

Season

Season with salt and pepper to taste. Transfer to serving platter and garnish with chopped green onions. Serve with calamansi wedges.

https://www.youtube.com/watch?v=JcNUZKyChlw

Pancit Bihon Guisado with rice noodles, meat, shrimp, and vegetables is sure to be a family favorite. Perfect for everyday meals and special occasions!

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How to Make Pancit Bihon Guisado

✅Ingredients

4 cups chicken stock
1/4 cup soy sauce
8 ounces rice noodles
2 tablespoons vegetable oil
1/2 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
1/2 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

✅Instructions

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 1/2 to 2 cups of the liquid.

In a wok or wide skillet over medium heat, heat about 1 tablespoon oil. 

Add shrimps 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 shrimps and hamonado to the wok. 

Add noodles and reserved liquid in 1/2 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 a serving platter and garnish with chopped green onions. Serve with calamansi wedges.

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#pancitguisado #bihon

Easy one-pan Pancit Bihon recipe made with rice vermicelli noodles, succulent chicken, and mixed vegetables. Packed with flavour and so simple to make at home with basic pantry-friendly ingredients.

Pancit Bihon

Chicken thigh (About 10.5 ounces, Chicken thigh

Rice vermicelli (About 7 ounces, Bihon or thin rice sticks)

½ Onion (Cut thin slices)

Garlic (Finely chopped)

Carrot (Julienne, cut thin slices)

Cabbage (About 3.5 oz, Cut thin slices)

10-12 Mangetout (Snow peas/ sugar snap peas)

Red bell pepper (Cut thin slices)

2-3 Spring onion (Cut thin slices)

tsp Soy sauce

Black pepper

tbsp Soy Sauce (Regular all-purpose soy sauce

tsp Dark soy sauce (Optional)

Water (Add more water if needed)

Sugar

Chicken bouillon (Or chicken/vegetable stock cubes)

First prepare and gather the chicken and vegetables. Season the chicken pieces with soy sauce and black pepper. Mix it well and set it aside.

Heat the large pan or wok over medium high heat. Drizzle 2-3 tbsp of oil and stir fry the chicken pieces for 2-3 minutes.

Push the chicken pieces to one side of the pan and add the chopped garlic. Stir for few seconds and add the onions. Follow with the carrot, bell pepper, mangetout, and cabbage.

Once the vegetables are just cooked through, remove everything from the pan and set them aside.

In the remaining pan, pour the water in. Season it with regular soy sauce, dark soy sauce, sugar, and chicken stock cubes. Stir it well and bring it to simmer.

Add the rice vermicelli noodles and stir it gently occasionally. Once the noodles soaked all the sauce, place the cooked chicken and vegetables back in the pan.

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Pancit Bihon

The most viewed pancit bihon guisado recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine