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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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Noodles recipe
Cuisine: Filipino/Chinese
Keyword: bihon guisado, pancit bihon
Servings: 6 servings
Calories: 240kcal
Author: Manny

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.

Video

Watch the Video on How to Cook Pancit Bihon Guisado the Easy Way:

Notes

Cooking Tips:

Properly Soak the Bihon Noodles

Soaking the bihon noodles in water for about 10 minutes softens them, ensuring they cook evenly. Avoid soaking them for too long as they may become overly soft and break apart during cooking. Drain them thoroughly before adding them to the wok to prevent excess water from diluting the flavors.

Sauté Ingredients in Layers for Richer Flavor

Cook each ingredient—squid balls, longganisang Macau, and pork—individually to build layers of flavor. This technique allows the oil to absorb the taste of each component, which enhances the overall dish when combined. Remember to deglaze the pan with your sauces to incorporate all those flavorful browned bits.

Toss the Noodles Carefully

When tossing the bihon noodles with the other ingredients, use two spatulas to ensure even mixing without breaking the noodles. Tossing also helps the noodles absorb the sauce and prevents clumping. Work quickly but gently, allowing the flavors to meld while keeping the noodles intact.