Pancit Bihon ~ Guisado (Filipino Stir-Fried Noodles)

A staple in every Filipino gathering, the Pancit Bihon (or Bihon Guisado) - top my list of favorite dishes. It's a very simple dish that can be cooked in every which way.

Noodle options:
Rice vermicelli (rice stick noodles?), I like to use Super Q brand because they're conveniently packed in square pads.
Egg noodles/Miki (fresh ones can be found in the refrigerated section of the grocery)
Combination of both (Miki-Bihon)
Topping options are endless. You'll usually find bihon in small hole-in-the-wall canteens topped with cheap ingredients, like chicken bits, squid balls, kikiam slices and chorizo slices. In more upscale restaurants, an addition of liver (chin, pork or both) and some seafood picks like squid slices and shrimp can be found. Of course, the vegetables remain constant: carrots, cabbage and Baguio beans.

This was my version of pancit bihon, when I cooked it a few days ago.

Pancit Bihon Guisado (Filipino Stir-fried Noodles)

Prep time: | Cook time: | Total time:

2 square pads, Super Q bihon noodles
200g chicken cut into cubes (any part would work)
100g liver (chicken, pork, or both)
1 chorizo sausage, sliced
1 medium carrot, julienned

200g cabbage, sliced into wide strips
1 Chicken bouillon cube
1 Medium onion
2 Cloves garlic
Cooking oil


Fish sauce (Patis)
Oyster sauce
Fresh Philippine lemon (calamansi)

1. In a wok, Stir fry garlic, onion, chicken, liver, chorizo and vegetables. Season with salt, pepper, fish sauce and oyster sauce.
2. Remove from wok and set aside.
3. Without rinsing the wok, fill it up with 4 cups water.
4. Dissolve the bouillon cube in the water.
5. Boil the noodles, stirring occasionally until most of the water has been absorbed.
6. Mix the stir-fried vegetables into the noodles.
7. Serve with sliced calamansi (squeeze onto the dish before eating).

No comments:

Post a Comment