Pancit, also spelled pansit, are noodles which are introduced in the Philippines by Chinese traders and have since been adopted into local cuisine. The term pancit is derived from the Hokkien “pian i sit” which literally means “convenient food.” During the Spanish Era, the native dish became a popular “takeout food” and women who worked in factories became the first customers of panciteros because they usually did not have time to cook for their families. There are numerous variants and types of pancit and pancit bihon guisado is one of these types.
Pancit bihon guisado is a traditional Filipino noodle dish that uses bihon or thin rice noodles. Guisado is a tagalog word which means “sauteeing”. There is no one recipe for pancit bihon guisado as it is a versatile dish. It is however always prepared with thin rice noodles that are fried with soy sauce, sometimes with fish sauce (patis),meat (either pork or chicken or both), Chinese sausage, seafood and chopped vegetables that is served with citrus such as calamansi. It is usually served during celebrations commonly on birthdays as the pancit represents long life and good health. Other variants of pancit include pancit lomi, a Chinese-inspired egg noodle soup which is served in thick starchy soup, pancit palabok, a moist noodle dish made special by using a special sauce which is really thick and yellow in color, and pancit canton, a type of Lo Mein or tossed noodles.
This pancit bihon guisado recipe uses both chicken and pork. Some chorizo are also added and uses snow peas, also called “chicharo”, instead of green beans as it is much sweeter.
- 3 tbsp of cooking oil
- 2 tsp black ground pepper
- 3 tbsp soy sauce
- 30 g oyster sauce
- 5 cloves garlic, minced
- 1 onion, sliced
- 1 medium sized carrot, sliced
- 1 cup snow peas
- ½ head of small cabbage, sliced
- 1 chorizo, cut
- ¼ kg sliced pork
- ¼ kg chicken breast
- 8 g dried shrimp
- 3 pcs calamansi
- 8 oz. bihon
- Soak the bihon (rice noodles) in a bowl with lukewarm water for 7 minutes.
- In a pan, pour 4 cups of water and boil the chicken for about 10 minutes or until tender.
- Separate the chicken and reserve the stock.
- Cut chicken into small pieces.
- Heat oil at medium heat in a pot, sautee garlic.
- Add the onion and pork slices. Cook for 7 minutes.
- Stir in the chicken slices for 3 minutes.
- Add chorizo and dried shrimp. Stir for 3 minutes.
- Pour in the chicken stock.
- Add soy sauce, oyster sauce, and pepper. Stir and cook for 8 minutes.
- Add carrots, cabbage, and snow peas. Cook for 2 minutes.
- Remove the meat and vegetables leaving only the stock.
- Add bihon (rice noodles). Stir and cook for 2 minutes.
- Add the meat and vegetables. Toss and continue cooking for 2 minutes or until liquid evaporates.
- Season with salt and pepper and serve with calamansi.
Here is a short clip of pancit bihon guisado recipe:
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