Bihon Guisado
Pancit Bihon Guisado is the everyday noodle dish you’ll find at nearly every Filipino gathering, prized for how easily it stretches to feed a crowd. Thin rice vermicelli noodles are stir-fried with shredded chicken, shrimp, and a mix of vegetables in a savory soy-and-broth sauce, finished with a squeeze of calamansi. It comes together in one pan and is just as good the next day.
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Instructions
- Soak the bihon noodles in room-temperature water for 10-15 minutes until softened and pliable. Drain well and set aside.
- Heat oil in a large wok or wide pan over medium heat. Saute the onion and garlic until fragrant.
- Add the shredded chicken and shrimp, and cook for 2-3 minutes until the shrimp turns pink.
- Pour in the chicken broth and soy sauce, and bring to a simmer. Add the carrot and cook for 2 minutes.
- Add the softened bihon noodles to the pan, tossing gently to let them absorb the broth. Cook for 3-5 minutes, adding a splash more broth or water if the noodles look dry.
- Add the cabbage, snow peas, and bell pepper. Toss everything together and cook for another 3-4 minutes until the vegetables are just tender and the noodles are fully cooked. Season with salt and pepper to taste.
- Transfer to a serving platter and serve with calamansi wedges on the side.
Cook's Tip
Add the noodles to the pan while they're still slightly firm, not fully softened — they'll finish cooking as they absorb the broth, which keeps them from turning mushy and clumping together.