Easy-to-make Pancit Guisado – Alternative to the Pancit Bihon Recipe

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 recipe

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.


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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Main Course
Cuisine Filipino
Servings 4 servings
Calories 387 kcal


  • 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
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  • 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



That’s it! You’ve got to love this dish! Remember me when you cook.
Keyword vermicelli, Vermicelli noodles


About Pancit Guisado

Pancit Bihon Guisado - Lutong Pinoy Recipe

Pancit guisado is one of the most popular dishes during birthday celebrations. The long life of the noodle is also symbolized by its name. Usually, it’s served with a bread slice, rice, and pandesal. Typically, this dish comes in three variations: bihon guisado, pancit canton gulado, and mixed pancit gulado.

Pancit guisado is the Filipino version of a noodle stew. It’s a simple and flavorful preparation using dry thin noodles, assorted vegetables, and broth. The layers of ingredients cook quickly. It can be served to a small group of people, but can also be eaten by the entire family. If you’re looking for a healthy dish, try this version!

This noodle dish is very versatile. It can be prepared with different types of rice noodles. Instead of rice noodles, it can also be served with meat, shrimp, or even vegetables. This dish is best served with citrus or rice wine, and is perfect for everyday meals. It’s also a favorite among locals. If you’re looking for a delicious way to make a traditional Filipino dish, this recipe is for you!

This Filipino dish is one of the most popular in the country. Its delicious flavor is sure to please anyone. Aside from the traditional recipe, it can also be served as a snack or a dinner. The dish is traditionally eaten during special occasions. Its long-life and popularity make it one of the country’s most popular foods. Moreover, it’s an ideal choice for parties. With a lot of varieties and ingredients, you can easily create your own version of Pancit Guisado.

Pancit Guisado | Northwest Kidney Centers

This Filipino dish is known to be a staple food second to rice. It has many health benefits, making it a great option for any meal. The main ingredients are rice sticks, chicken fares, vegetables, and rice. If you want a healthy version, add chicken and pork. The chicken and pork are best added after the rice sticks are cooked. In this way, the dish is healthy for the whole family and is very filling.

A Filipino noodle dish can be made with rice noodles and shredded chicken. It is best eaten with bread and lemon wedges. It’s a good dish for a celebration or as a snack. It’s the perfect Filipino dish for Christmas. However, you can also use it as a healthy alternative. It is a popular Chinese-inspired recipe. For a more delicious version, use sliced chicken and shrimp.

This traditional dish is made with rice noodles and pork fares. The main ingredients are rice sticks, deboned chicken, and sliced pork. Other common ingredients include carrots, cabbages, and peas. Chopped celery is sometimes added to add contrast to the dish. The best way to prepare this dish is to mix different ingredients in different proportions and flavors. After you add the chicken and pork, you can now serve it with other ingredients.

Pancit Bihon Guisado Recipe - Kusina 101

Pancit Guisado is a popular Filipino dish made with rice noodles. It is a traditional recipe that blends the best of both meat and vegetables. This recipe makes a delicious takeout. It can be prepared in advance and is suitable for any special occasion. There are several types of pancit guisado. Once cooked, the dish is a great meal for four to six people.

Pancit Bihon Guisado is a Filipino noodle stir-fry. It is popular for both everyday meals and special occasions. It is often served during birthdays and other special occasions. The long strands of noodles are symbolic of long life and are traditionally flavored with soy sauce. The best way to make this dish is by following these steps: 1. Chop the vegetables and meat.