Growing up in a Filipino household, Pancit Guisado wasn’t just another noodle dish, it was the centerpiece of every birthday celebration and family gatherings.
This classic Filipino stir-fried noodle dish, with its perfect harmony of tender rice noodles, succulent meats and crisp vegetables, carries the cherished belief that its long strands bring long life to those who eat it.
Through years of perfecting this recipe in my own kitchen, I’ve captured the authentic flavors that make this dish a beloved staple in Filipino cuisine, from the subtle umami of the soy sauce to the bright finish of fresh calamansi.
This time-tested recipe transforms simple ingredients into a feast that’s both comforting and impressive, ideal for both special occasions and everyday meals. My detailed guide will help you create a Pancit Guisado that rivals the best traditional versions, complete with that distinctive wok hei flavor that makes this dish truly unforgettable.
This pancit guisado recipe has never failed to bring smiles to faces and second helpings to plates.
Why You’ll Love This Recipe
- Quick weeknight dinner – ready in just 30 minutes
- One-pan meal with minimal cleanup
- Customizable with your favorite proteins and vegetables
- Perfect balance of textures and flavors
- Authentic Filipino taste that’s better than takeout
- Budget-friendly yet impressive enough for special occasions
- Great for meal prep – keeps well and reheats beautifully
Pancit Guisado (Pancit Bihon Gisado)
Equipment
- Large wok or kawali (deep pan) for even heat distribution
- Sharp knife and cutting board (kutsilyo at sangkalan) for precise vegetable cuts
- Kitchen tongs (Sipit) for tossing noodles without breaking them
- Colander (salaan) for draining noodles
- Measuring cups and spoons (Panukat) for accurate portions
- Wooden spoon (sandok na kahoy) for sautéing without scratching pan
- Small bowls (mangkok) for ingredient preparation
Ingredients
For the Noodles and Proteins
- 500 g rice noodles bihon, soaked and drained
- 300 g chicken thighs hita ng manok, boiled and shredded
- 200 g shrimp hipon, peeled and deveined
- 2 pieces Chinese sausage chorizo macau, sliced diagonally
- 1 Knorr shrimp cube or chicken bouillon
For the Vegetables
- 2 cups cabbage repolyo, chopped
- 1 cup carrots karot, julienned
- 1 cup green beans sitaw, cut into 2-inch lengths
- 1 medium onion sibuyas, sliced thinly
- 6 cloves garlic bawang, minced
- 2 stalks celery kinchay, chopped
- ½ cup parsley wansuy, chopped
For the Sauce
- 5 tablespoons dark soy sauce toyo
- 4 tablespoons cooking oil mantika
- Ground black pepper paminta to taste
- 4 cups chicken stock or water
For Serving
- Calamansi limes kalamansi
- Extra chopped parsley
- Chili garlic sauce optional
Instructions
- Begin by soaking rice noodles (bihon) in room temperature water (27°C/80°F) for 8-10 minutes until pliable but not too soft. Drain and set aside. During this time, prepare and organize all vegetables (mise en place).
- Heat cooking oil (mantika) in a wok or kawali over medium-high heat (180°C/350°F). Pan-fry shrimp (hipon) for 1 minute per side until pink. Remove and set aside. In the same pan, brown Chinese sausage (chorizo macau) slices until lightly crisp.
- Lower heat to medium (160°C/320°F). Sauté minced garlic (bawang) until fragrant (mabango), then add sliced onions (sibuyas) and cook until translucent. Add shredded chicken (hita ng manok) and chopped celery (kinchay). Crumble in the shrimp cube and stir well to combine.
- Increase heat to medium-high (180°C/350°F). Add julienned carrots (karot) and cut green beans (sitaw), cooking for 2 minutes. Add chopped cabbage (repolyo) and stir-fry for 1 minute until slightly wilted.
- Add the drained noodles to the wok. Pour in soy sauce (toyo) and chicken stock, gently tossing with tongs until the noodles absorb the liquid. Return cooked shrimp to the pan. Season with black pepper (paminta) and add chopped parsley (wansuy). Continue tossing until well combined and noodles are cooked through, about 3-5 minutes.
- For reheating (init uli), warm over medium heat (160°C/320°F) with a splash of water. Serve hot with calamansi (kalamansi) halves on the side.
Tips from Lola’s Kitchen
- Prepare chicken ahead: boil with ginger and peppercorns for more flavor
- Don’t overwork the noodles to prevent breaking
- Keep ingredients moving in the pan to prevent sticking
- If noodles are too dry, add stock gradually, not all at once
- Cut all vegetables similar in size for even cooking
- Add kalamansi juice just before eating, not during cooking
Traditional Serving Suggestions
- Serve hot with calamansi halves on the side
- Offer chili garlic sauce for those who want heat
- Perfect for family gatherings and celebrations
- Traditional birthday dish for long life
- Ideal for potluck parties
Troubleshooting
- Noodles too soft: Reduce soaking time, don’t overcook
- Noodles too dry: Add more stock gradually
- Vegetables too crunchy: Cover pan briefly to steam
- Too salty: Add a squeeze of calamansi
- Not flavorful enough: Add more shrimp cube or soy sauce
Ingredient Alternatives
- Chicken → Pork or tofu
- Shrimp → Fish cake or squid
- Chinese sausage → Bacon or ham
- Green beans → Snow peas or sugar snap peas
- Dark soy sauce → Regular soy sauce (adjust amount)
Storage & Reheating
- Refrigerate in airtight container for up to 3 days
- Freeze without vegetables for up to 1 month
- Reheat in wok with splash of water
- Microwave covered with damp paper towel
- Add fresh garnishes after reheating
Variations
- Seafood Pancit: Use mixed seafood instead of chicken
- Vegetarian: Use tofu and mushrooms
- Spicy: Add bird’s eye chilies (siling labuyo)
- Premium: Add quail eggs and liver
- Low-carb: Use shirataki noodles
FAQs
Q: Can I prepare this in advance? A: Yes, but add fresh garnishes just before serving Q: How do I prevent noodles from clumping? A: Toss frequently while cooking and don’t overcook Q: Is this gluten-free? A: Use gluten-free soy sauce to make it celiac-friendly Q: Can I use other noodles? A: Yes, but cooking times may vary Q: How spicy is this dish? A: Mild, but heat can be adjusted with chili sauce
Pancit Guisado (Pancit Bihon Gisado)Nutrition
The Story Behind Filipino Pancit Guisado
Pancit Guisado’s journey to becoming a Filipino culinary icon began in the bustling streets of pre-colonial Manila, where Chinese merchants first introduced rice noodles to local cuisines. The word “pancit” itself comes from the Hokkien term “pian e sit,” meaning “something conveniently cooked” – a nod to the dish’s origins as a quick, satisfying meal for traders and workers in Manila’s growing Chinese communities.
What makes Filipino Pancit Guisado distinct from its Chinese ancestors is the ingenious adaptation of local ingredients and cooking methods. While Chinese noodle dishes often relied on subtle seasonings, Filipino cooks boldly incorporated native calamansi, transformed soy sauce proportions, and added local vegetables to create a uniquely Filipino flavor profile. The addition of Chinese sausage (lap cheong) alongside native proteins showcases the beautiful marriage of both culinary traditions.
Perhaps most significantly, Pancit Guisado evolved beyond mere sustenance to become deeply woven into Filipino cultural fabric. The long, unbroken noodles came to symbolize long life and good fortune, making the dish an essential presence at birthday celebrations. This symbolism wasn’t just adopted – it was embraced so thoroughly that many Filipinos consider a birthday celebration incomplete without a steaming plate of pancit on the table.
Today, Pancit Guisado reflects the Philippines’ rich history of cultural adaptation and innovation. Each region has developed its own variation, from Malabon’s seafood-rich version to Lucena’s addition of local vegetables. Yet the basic elements – the tender rice noodles, the harmonious blend of proteins, and that distinctive savory sauce – remain constant, connecting modern Filipino families to generations of tradition and celebration.
The dish has transcended its humble origins to become a powerful symbol of Filipino hospitality and family bonds. Whether served at grand celebrations or quiet family dinners, Pancit Guisado continues to bring people together, carrying with it the wishes for prosperity, longevity, and the warmth of shared meals that define Filipino culture.
