Pancit Bihon Guisado (Easy to Cook Version)
Pancit bihon is a beloved Filipino noodle dish made with sautéed rice noodles, meat, seafood, and vegetables, celebrated for its simplicity and rich, savory flavors.
Servings: 6 servings
Calories: 240kcal
Ingredients
- 500 grams bihon noodles dried
- 250 grams pork liempo sliced
- 1/4 head cabbage chopped
- 1 pc carrot slice into strips
- 200 grams Baguio beans sliced diagonally
- 1/4 cup oyster sauce
- 3 Tbsp. soy sauce
- 5 cloves garlic minced
- 1 medium sized onion minced
- 2 pcs longganisang macau Chinese chorizo,sliced diagonally 1/8 inch thick
- 1 cup squid balls quartered
- 1 pc shrimp boullion cube
- 2 to 3 cups water
- 1/2 tsp salt
- 1/4 tsp pepper
- cooking oil for sauteing
Instructions
How to Cook Pancit Bihon Guisado:
- Soak the bihon noodles in water for 10 minutes. Drain.
- In a hot wok, put 3 tablespoon cooking oil and saute the squid balls until slightly brown, remove from wok and set aside.
- In the same wok, saute the longganisang macau until brown, remove from wok and set aside.
- Heat same wok again and add more oil then saute garlic and onion until onions are soft.
- Add in the pork and season with salt and pepper. Saute the pork for a minute then cover.
- Simmer for 5 minutes while sauteing from time to time. Stir until the fat is rendered.
- Then pour the oyster sauce and stir. Next add in the soy sauce and continue stirring. Season with ground pepper.
- Add in the shrimp cube, carrots, Baguio beans and cabbage. Stir again for a minute then pour the water.
- Bring to a boil and simmer the vegetables until half cooked.
- Then add the squid balls, longganisang macau and soaked bihon noodles. Then toss the ingredients using two spatulas.
- Toss until the bihon noodles absorbed the liquid and the pancit is almost dry.
- Transfer to a serving dish and serve with sliced calamansi. Garnish with fried garlic if desired.