Pancit Bihon Guisado – Easy Filipino Noodle Dish

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What is Pancit Bihon Guisado?

Pancit bihon guisado is a classic Filipino noodle dish made with thin rice noodles stir-fried in a savory broth with meat and vegetables. The main ingredient, bihon or rice vermicelli, absorbs all the flavors from the sauce and aromatics, making every bite satisfying. Often served during birthdays, gatherings, or simple family meals, pancit bihon remains a go-to dish when something filling yet comforting is needed.

Why Masarap?

This dish is loved for its balance. The noodles are soft but not soggy, the pork and chicken add savory depth, and the vegetables bring freshness and light crunch. The aroma of garlic, onion, and soy sauce instantly feels familiar—yung tipong amoy pa lang, gutom ka na. It’s flavorful without being heavy, kaya madaling ubusin.

Best Enjoyed For

Pancit bihon is best enjoyed for lunch or merienda, especially when served fresh and steaming hot. It’s filling without being too heavy, making it perfect for a quick midday meal, an afternoon handa, or a shared dish during small gatherings and celebrations.

Ingredients

• 1 lb pancit bihon (rice noodles)
• ½ lb pork, sliced thinly
• ½ lb chicken, cooked, deboned, and sliced thinly
• ⅛ lb snow peas
• 1 cup carrots, sliced
• ½ small cabbage, chopped
• 1 cup celery leaves, finely chopped
• 1 onion, chopped
• ½ tablespoon garlic, minced
• 2 teaspoons chicken powder
• 5 tablespoons soy sauce
• 3 to 4 cups water
• 3 tablespoons cooking oil

How to Cook Pancit Bihon Guisado

1. Heat the cooking oil in a large wok over medium heat, then sauté the garlic and onion until fragrant.
2. Add the pork and chicken, cooking briefly until lightly browned.
3. Stir in the chicken powder and pour in the water. Let it simmer for about 15 minutes to build flavor.
4. Add the carrots, snow peas, cabbage, and celery leaves, cooking just until tender.
5. Scoop out the meat and vegetables, leaving the broth in the pan, and set them aside.
6. Mix the soy sauce into the remaining liquid.
7. Add the soaked and drained noodles, tossing gently until they absorb the liquid and soften fully.
8. Return the cooked meat and vegetables to the pan and simmer for another minute or two before serving.

Serving Suggestions

Pancit bihon is best served warm with calamansi on the side for a fresh citrus kick. For a classic handaan combo, it pairs perfectly with Lumpiang Shanghai, adding a crispy contrast to the soft noodles.
For noodle lovers who enjoy variety, this dish is also great alongside Pancit Canton or the rich, saucy Pancit Palabok during gatherings.

Storage Tips

• Allow the noodles to cool completely before storing.
• Place in an airtight container and refrigerate.
• Best consumed within 2–3 days for best texture and flavor.

Frequently Asked Questions

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