Pancit Bihon Guisado
User Reviews
4
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
8 Servings
-
Calories
389 kcal
-
Course
Main Course
-
Cuisine
Filipino
Pancit Bihon Guisado
Description
Pancit Bihon Guisado is crafted by soaking thin rice noodles in a chicken stock and soy sauce broth, infusing them with a subtle, savory base. The dish brings together shrimp, tender chicken breast slices, and sweet pork hamonado, each cooked individually to preserve distinct flavors and textures. Vegetables like carrots, celery, and cabbage are quickly sautéed to maintain their crispness and natural sweetness, providing a fresh contrast to the meaty components. The layering of ingredients and careful timing in cooking creates a harmonious blend of textures, from softened noodles to juicy shrimp and tender meat.
The cooking method involves separate sautéing and stir-frying steps, allowing each ingredient to develop its character before combining. The final toss melds these elements, ensuring the noodles are well-coated with the seasoned broth while keeping the vegetables from becoming soggy. The dish is typically finished with chopped green onions, adding brightness and a mild onion flavor. Calamansi or lemon wedges served alongside introduce a fresh, acidic note that cuts through the richness.
This Pancit Bihon Guisado works well as a stand-alone dish or as part of a celebratory meal. It can be served warm and pairs suitably with simple side dishes or enjoyed on its own for a flavorful and hearty experience.
Stir-frying the vegetables briefly prevents overcooking as they continue to soften with the noodles added later. Maintaining high heat during stir-fry steps allows for a slight sear that enhances flavor without compromising texture. Using tongs to handle the noodles reduces breakage and keeps them intact for a more appealing presentation.
Ingredients
- 4 cups chicken stock
- ¼ cup soy sauce
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- ½ pound Shrimp large, peeled and deveined
- 16 ounces pork hamonado cut thinly on a bias
- 1 onion peeled and sliced thinly
- 2 cloves garlic peeled and minced
- ½ pound chicken breast boneless, skinless, or thigh meat, sliced thinly or thigh meat, or breast
- 2 carrot large, peeled and sliced thinly on a bias
- 2 celery stalks, sliced thinly on a bias
- 1 cabbage small, chopped
- salt to taste
- black pepper to taste
- green onions chopped
- calamansi or lemon, cut into wedges
Instructions
- In a large pot over medium heat, combine chicken stock and soy sauce. Bring to a boil.
- Submerge noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or just until softened. Drain noodles and reserve about 1 ½ to 2 cups of the liquid.
- In a wok or wide skillet over medium heat, heat about 1 tablespoon oil. Add shrimp and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels.
- Add pork hamonado and cook, stirring regularly, until they start to brown.
- Wipe down wok or skillet as needed and heat another tablespoon of oil. Add onions and garlic and cook until softened.
- Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.
- Add carrots and celery and cook for about 30 to 40 seconds.
- Add cabbage and cook for about 30 to 40 seconds. Continue to cook until vegetables are tender yet crisp.
- Return shrimp and hamonado to the wok.
- Add noodles and reserved liquid in ½ cup increments. Gently toss and stir, adding more liquid as needed, until noodles are cooked yet firm to bite, vegetables are tender-crisp, and liquid is absorbed.
- Season with salt and pepper to taste. Transfer to serving platter and garnish with chopped green onions. Serve with calamansi wedges.
Notes
- Vegetables should be slightly undercooked during stir-fry to preserve their crunch when combined with noodles.
- Use high heat when stir-frying to ensure ingredients sear well without becoming soggy.
- Handling noodles with tongs minimizes breakage and helps maintain their texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 22g | 44% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 125mg | 42% |
| Sodium | 1329mg | 55% |
| Potassium | 537mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2700IU | 54% |
| Vitamin C | 45.4mg | 50% |
| Calcium | 110mg | 11% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
You'll Also Love
