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This post is not just a pancit bihon recipe. It’s something better as far as my taste buds are concerned. This is my Pancit Guisado version of pancit guisado which I cook with a mix of egg noodles and sotanghon (vermicelli noodles).

Pancit is definitely one dish that comes out of love. At least, that’s how Cooking Like A Pro feel about it. Know that a lot of love and effort are put in every pancit dish before it actually goes to a plate. While pancit is a simple sauté and stir dish, I find that cooking it really requires some sort of restraint to maintain composure in the kitchen. Since the main ingredients of pancit (vegetables and noodles) are sensitive to heat, one needs to be quick in stirring the veggies in a big wok, wait for them to subside just enough for the noodles to be added; and then later on, stir once again so that the two marry each other without turning them into a soggy dish. More so, imagine the number of ingredients that needs to be cut before the cooking actually starts. That is why I think pancit is a product of love. And that is why this recipe post goes to all the moms and homemakers who take the time to cook pancit for their families and friends.

Read more: Pancit Bihon Recipe

Table of Contents

Pancit Guisado

Jaime Inez

Pancit Guisado recipe is a Filipino dish made from rice sticks and chicken, pork, sausage, and vegetables. It's traditionally made with rice flour, but nowadays, it's often made with other types of flour, such as corn, soy, and wheat. In this recipe, the noodles are soaked in a mixture of water and oil and cut with shears. It's tossed with sauteed aromatics and chicken.

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast, Main Course

Cuisine Filipino

Servings 4 servings

Calories 387 kcal

Ingredients

1 pack Egg noodles
Sotanghon cellophane or vermicelli noodles
200 g Pork shoulders cut in small pieces
200 g Pork liver cut in small pieces
6 pcs Fish balls cut in halves
5-7 cloves Garlic crushed and chopped
1 whole Onions cut in strips
1 whole Carrots cut in strips
100 g String beans cut in strips
200 g Cabbage cut in thin strips
12 stalks Chinese celery cut in thin strips (optional, but preferred)
Red and green bell peppers cut in strips (optional)
4 tbsp Soy sauce
2 cups Water
½ tbsp Fish sauce
Salt and pepper to taste
2-3 tbsp Cooking oil

Instructions

Immerse the noodles in tepid water.

Let the water loosen up the noodles. Put them in water and forget about them. Proceed to the next step.

Put cooking oil in a heated pan.
Saute the garlic under medium to high heat.
When the garlic turns golden and sticky, put in the onions.
When the onions turn sweaty, put in the pork.
Season the dish with ½ tbsp fish sauce.

Cooking the pork well is essential for any dish. My husband always reminds me to sauté the dish well… over and over. I understood what he meant when I finally listened to him . Since then, I make it a point to really wait for the pork to cook well until the pork fats have been rendered and form part of the dish. (See the 2 photos below.) For this dish, I cooked my pork for a good 10-12minutes under medium to high heat. After getting the color that I was aiming for, I proceeded to the next step.

Add in the pork liver. Stir well.

Avoid cooking the liver too much into the pan. Otherwise, it will be tough and it will hardly be tasty. After it changed color, go to the next step.

Put the fish balls in. Stir well.
Start putting the vegetables in.
First the carrots, then the beans, followed by the bell peppers. Stir well until the carrots are cooked or at least changed in color.
Add the water.
Put in the soy sauce. Continue stirring.
Put in the cabbage.

I used 2 wooden spoons in stirring because it is just difficult to toss up the vegetables in a wok for this much vegetables going on. When the cabbage has finally softened a bit, proceed to the next step.

When the water boils, put in the noodles. (Just the noodles, not the water!)
Put in the Chinese celery (kinchay).
Continue stirring until the dish becomes one.
Season with salt and pepper, if need be.
Do not cover the pan. Else, the vegetables might be overcooked because of the enclosed heat. At this point, the pancit in ready to be served.
Pancit bihon recipe

Video

Notes

That’s it! You’ve got to love this dish! Remember me when you cook.

Keyword vermicelli, Vermicelli noodles

About Pancit Guisado

Pancit Guisado, a beloved Filipino dish, is widely enjoyed during birthday celebrations and special occasions. The dish represents long life, symbolized by its lengthy noodles. Served with a side of bread, rice, or pandesal, it comes in three popular variations: bihon guisado, pancit canton gulado, and mixed pancit gulado.

This Filipino noodle stew features dry thin noodles, assorted vegetables, and flavorful broth, making it a simple yet delicious preparation. The dish is versatile, allowing for various rice noodle types or alternative additions like meat, shrimp, or vegetables. Best enjoyed with citrus or rice wine, Pancit Guisado is suitable for both small gatherings and family meals.

A staple in Filipino cuisine, Pancit Guisado is known for its delicious flavor, making it a favorite among locals. Beyond traditional celebrations, it can also be served as a snack or dinner option. With its adaptability and wide array of ingredients, Pancit Guisado is a go-to choice for parties and special occasions, offering a personalized touch to this classic Filipino dish.

Considered a staple food second only to rice, Pancit Guisado boasts many health benefits with its main ingredients including rice sticks, chicken, vegetables, and pork. For a healthier version, chicken and pork can be added after the rice sticks are cooked by Japanese Rice cooker, providing a nutritious and satisfying meal for the entire family.

Whether made with rice noodles and shredded chicken, or featuring pork fares and a mix of vegetables, Pancit Guisado remains a versatile and delicious Filipino noodle dish. Typically enjoyed with bread and lemon wedges, it serves as an excellent choice for celebrations, snacks, or even as a healthy alternative for everyday meals.

Tips for Making Pancit Guisado

Here are some tips to make the perfect plate of pancit guisado every time:

Use rice noodles or rice vermicelli. They’re the traditional noodles used in pancit. Soak them in water for 5-10 minutes before cooking.
Make sure to stir-fry over high heat. This allows the noodles to cook evenly and absorb the flavors.
Add your veggies in batches so they cook properly. Harder veggies first, tender ones last.
For extra flavor, use chicken or shrimp broth instead of water. You can also add a dash of fish sauce.
Squeeze fresh calamansi or lemon juice over the finished dish. This brightens up all the flavors.
Have all your ingredients prepped before you start cooking. The stir-frying goes quickly!
For texture, add some crispy fried garlic or shallots as a topping.
You can use any protein and veggies you prefer. Get creative!

Serving Suggestions

Pancit guisado is delicious on its own but here are some serving ideas:

Garnish with sliced green onions, chili peppers, or lemon wedges.
Enjoy with a crisp green salad on the side.
Stuff the pancit into a pandesal (Filipino bread roll) for a tasty sandwich.
Top with a fried egg for extra protein. The runny yolk mixes nicely with the noodles.
Pair it with a cold beer or calamansi juice for a refreshing contrast.
For kids, serve it with chicken nuggets for a complete meal.
Pack it in a bento box for a satisfying on-the-go lunch.

I hope you’re excited to give this classic Filipino pancit guisado a try soon. The combination of tender noodles, savory protein, fresh veggies and tangy flavors is simply outstanding. Let me know if you have any other pancit tips or tweaks by leaving a comment below!