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Pancit Guisado (Pancit Bihon Gisado)

Pancit Guisado (Pancit Bihon Gisado)

Pancit Guisado is a Filipino stir-fried noodle dish featuring delicate rice noodles (bihon) combined with shredded chicken, plump shrimp, and Chinese sausage, balanced with crisp vegetables in a savory soy-based sauce. Traditionally served at birthdays and celebrations as a symbol of long life, this one-pan meal transforms simple ingredients into a harmonious blend of textures and flavors, finished with a bright note of calamansi. Ready in 35 minutes, this versatile dish embodies the Chinese influence on Filipino cuisine while maintaining its distinctly local character through traditional cooking techniques and ingredients.
Cultural Notes
Pancit Guisado holds deep cultural significance in Filipino cuisine. Traditionally served at birthdays and celebrations, the long noodles symbolize long life and good fortune. This dish reflects the Chinese influence on Filipino cooking while maintaining its distinctly Filipino character through local ingredients and preparation methods.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine Filipino
Servings 6
Calories 385 kcal
Difficulty Intermediate

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, then add sliced onions (sibuyas) and cook until translucent. Add shredded chicken 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 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, 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
 

Nutrition

Calories: 385kcalCarbohydrates: 48gProtein: 22gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 103mgSodium: 890mgPotassium: 405mgFiber: 4gSugar: 2gVitamin A: 4180IUVitamin C: 20mgCalcium: 76mgIron: 2mg
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