Classic Pancit Bihon Guisado

Pancit Bihon Guisado is a savory and popular Filipino stir-fried rice noodle dish. Here is a simplified, versatile recipe based on common ingredients and methods. 

Since Pancit is often made with a variety of proteins and vegetables, I'll give you a version using chicken and pork (or you can choose just one) and a classic mix of vegetables.

Ingredients

The Stock & Seasoning

• 2-3 cups Chicken/Pork Stock or Water (enough to cook the noodles)
• 3-4 Tbsp Soy Sauce (or more, to taste)
• 1-2 Tbsp Oyster Sauce (optional, for richer flavor)
• 1 tsp Sugar (optional, to balance the saltiness)
• 1/4 tsp Ground Black Pepper

That sounds delicious! Pancit Bihon Guisado is a savory and popular Filipino stir-fried rice noodle dish. Here is a simplified, versatile recipe based on common ingredients and methods.

Since Pancit is often made with a variety of proteins and vegetables, I'll give you a version using chicken and pork (or you can choose just one) and a classic mix of vegetables. 

Meat & Aromatics

• 1 Tbsp Cooking Oil
• 2-3 cloves Garlic, minced
• 1 small Onion, sliced thinly
• 1/2 lb Chicken breast or thigh, sliced thinly
• 1/2 lb Pork belly or shoulder, sliced thinly (Optional: You can pre-boil the pork to tenderize it and use the broth as your stock)
• (Optional) 1/4 cup Shrimp, peeled and deveined

Vegetables & Noodles

• 8 oz (about 240g) Pancit Bihon (rice vermicelli noodles)
• 1 medium Carrot, julienned (cut into thin strips)
• 1-2 stalks Celery, sliced diagonally (optional)
• 2 cups Cabbage, shredded
• (Optional) Snow peas, green beans, or bell peppers

For Serving

• Calamansi or Lemon wedges
• Chopped Green Onions or Scallions

Instructions

1. Prepare the Noodles.

• Soak the dried Bihon noodles in a bowl of lukewarm water for about 5-10 minutes, or until they are slightly softened but still firm. Do not over-soak them! 
• Drain the noodles well and set them aside.

2. Sauté the Meat and Aromatics

• Heat the cooking oil in a large wok or deep pan over medium-high heat. 
• Add the sliced pork and cook until it is lightly browned and rendered some fat (if using pork belly). Remove the pork and set it aside. 
• Add the chicken (and shrimp, if using) and cook until it's just cooked through. Remove the chicken/shrimp and set it aside with the pork. 
• In the same pan, add the garlic and onion. Sauté until the onion softens and the garlic is fragrant (about 1-2 minutes).

3. Cook the Vegetables

• Add the harder vegetables first: the carrots and celery (if using). Stir-fry for about 2-3 minutes. 
• Add the remaining vegetables like cabbage and any other soft vegetables (snow peas, bell peppers). Cook for another 1-2 minutes until they are tender-crisp. 
• Return the cooked meat and shrimp to the pan.

4. Build the Broth and Cook Noodles

• Pour in the chicken/pork stock (or water) along with the soy sauce, oyster sauce, sugar, and black pepper. Bring the liquid to a simmer. 
• Taste the broth and adjust the seasoning if needed (add more soy sauce for saltiness, or a pinch of salt). Add the drained Bihon noodles to the simmering liquid. Gently toss and stir the noodles using tongs, ensuring they are all coated with the sauce. 
• Continue cooking and tossing until the noodles have absorbed almost all of the liquid and are tender but still slightly chewy (al dente). This usually takes about 3-5 minutes.

5. Serve

• Transfer the Pancit Bihon Guisado to a large serving platter. 
• Garnish with chopped green onions and serve immediately with calamansi or lemon wedges on the side for squeezing over the noodles before eating.

Enjoy your delicious homemade Pancit Bihon Guisado!