Pancit Bihon Recipe

Check out this quick and easy pancit bihon (guisado) recipe—perfect for a quick meal! This pancit guisado recipe features bihon, meat, and veggies that will make any get-together a hit. Let’s get cooking!

What Is Pancit?

Well, let’s talk about pancit first. Pancit is a savory noodle dish that comes in all sorts of variations. From stir-fried to soupy, pancit is a beloved noodle dish in Filipino cuisine that’s not just about filling your belly, but also about celebrating good times with family and friends. Got a promotion? Pancit. Celebrating a birthday? Pancit. Heartbreak, maybe? Pancit!

Guisado, from the word “gisa,” literally means stir-fried. So when we say pancit guisado, we’re talking about stir-fried noodles!

Bihon

And bihon, is the star player in many pancit recipes. These super-thin rice noodles have a delightful, slippery texture that soaks up flavors. When cooked, bihon gets this perfect, slightly chewy bite that pairs wonderfully with savory meats and crunchy veggies.

So when put together, pancit bihon or pancit guisado is a delicious Filipino stir-fried noodle dish with meat and vegetables, using bihon noodles—this is absolutely a quick and easy recipe!

Jumping from crisp to tender from one ingredient to another, Pancit Bihon or Pancit Guisado is a beautiful variety of our tasty Filipino favorites. It, of course, begins with the tender and slippery rice noodles that are given more flavor by a hefty amount of additional ingredients. This includes our classic seasonings in the form of soy sauce, garlic and onions. But we also have our meaty pork and chicken to add some savory protein. If this all sounds new to you, it’s about time you let yourself learn how to cook Pancit Bihon. 

After all, if you’re a Filipino, it will come in handy to know how to make this from scratch. Every big family occasion begs for the presence of pancit to symbolize long life. And if you ever find yourself traveling abroad, you’re sure to miss this delicious, colorful concoction of carrots, cabbage, bihon, and more. The good news is that despite the varied and numerous ingredients it puts together, it isn’t too much of a hassle to cook. Even the name of the dish tells you so!

What are the origins of pancit?

You can figure out quite a bit about the beginnings of pancit simply by looking at what it’s called. The Hokkien phrase “pian i sit” is actually where the dish’s name comes from. And this can be translated into “something cooked fast” or “something conveniently cooked fast.” This is because this originally meant to describe convenience food. But today, we know it in the Philippines as a delicious hodge podge of ingredients that bring you all you need to eat in one meal. 

This can range from your protein-filled pork and meat to your carb component of pancit bihon to of course, the wide variety of vegetables you’ve also got on your plate. All of these come together to create a most harmonious recipe with different flavors. Its etymology also probably explains the Chinese influence on the dish. After all, we can trace back the history of this dish in the oldest Chinatown in the world during the 16th century. 

Many have theorized that Chinese traders brought their noodles over to the Philippines, and soon craved more of it while they were in the country. With rice flour being widely available in the Philippines, they created rice noodles that were actually simpler to cook than wheat noodles. And during the Spanish colonization era, this soon became the meal of choice for women factory workers who couldn’t take too much time in the kitchen. 

It is ironic to think back on how this dish began, as it was mainly birthed and popularized out of convenience. But today? It is one of the most famous dishes in the Philippines, often being served in special occasions and celebrations. As previously mentioned, Filipino superstitions have stated that consuming pancit or noodles on your birthday will give you a long life and good health.

Ingredients Of Pancit

Want to taste Panlasang Pinoy’s pancit guisado recipe? You can turn into a Vanjo Merano chef right in your kitchen by jotting down all these ingredients. And hey, don’t skip anything!

• 1 lb pancit bihon rice noodles – These delicate rice noodles soak up all the flavors and will make your pancit guisado recipe delectable. Oh, by the way, this is the bihon I used in this recipe.
  • Did you know that the Hokkien phrase “pian i sit” is actually where the dish’s name comes from? It can be translated to “something cooked fast” or “something conveniently cooked fast.”
• 1/2 lb. pork cut into small thin slices – Tender bites of pork that add heartiness to your dish.
• 1/2 lb. chicken cooked, deboned, and cut into thin slices – Juicy chicken slices that bring a delicious, lean protein kick!
• 1/8 lb. snow peas – Crisp and vibrant snow peas that add a pop of color and crunch.
• 1 cup carrot – Sweet and crunchy carrots for a fresh, colorful touch.
• 1/2 small cabbage chopped – Shredded cabbage that adds a light, slightly sweet crunch.
• 1 cup celery leaves chopped finely – Fresh celery leaves for a hint of herbaceous flavor and extra freshness for our recipe.
• 1 onion chopped – Aromatic onions to sauté as the flavorful base of your stir-fry.
• 1/2 tbsp garlic minced – Minced garlic for that irresistible, savory aroma and taste.
• 2 teaspoons chicken powder – A pinch of chicken powder to enhance the overall flavor with a boost of umami.
• 5 tbsp soy sauce – To give your noodles that classic, deep umami flavor. We don’t want a pale pancit guisado, eh?
• 3 to 4 cups water – To cook everything to perfection and achieve the right pancit guisado consistency.
• 3 tbsp cooking oil – A splash of oil to sauté and stir-fry everything in this recipe.

How To Cook Pancit

• Prepare the bihon by soaking it in a container of water.
• Next, heat the oil in a large wok.
• After that, toss in the garlic and onion and sauté until your kitchen smells amazing!

• Afterward, add the pork and chicken to the wok, letting them cook for about 2 minutes until they’re nicely browned and juicy.

• Next, sprinkle in the chicken powder and pour in the water.
• Then give it a good stir and let everything simmer for 15 minutes, letting all those flavors meld together.

• Time to add some color and crunch! Toss in the carrots, snow peas, cabbage, and celery leaves.
• Simmer for a few minutes until the veggies are tender and vibrant.
• Scoop out the veggies and meat, leaving just the savory liquid behind. Do not overcook the vegetables.

• Stir in the soy sauce, mixing well to infuse all that umami goodness.
• Remove the bihon from the soaking water and add it to the pot, giving it a good mix.
• Cook until the liquid has completely evaporated and the noodles are perfectly coated.

• Throw the veggies and meat back into the pot, and let everything simmer together for a minute or two.
• Congratulations on making my pancit recipe! Serve hot, and get ready to enjoy a delicious, flavorful meal!

How To Serve Pancit

To serve this guisado recipe, traditionally, Filipinos enjoy it with a side of white bread or crispy lumpiang shanghai or fried chicken, especially during birthday celebrations! Serve it hot, with a fork and a side of calamansi. Squeeze half a calamansi—or more, depending on how tangy you like it—onto your plate to balance out the umami flavors of the pancit. Don’t forget to pair it with some cold drinks for a refreshing contrast. Enjoy the fun and flavors of this classic dish!

How to safely store pancit?

Begin by waiting to get that pancit down to room temperature. This especially applies to a situation wherein you’ve just cooked up your pancit, and still have it piping hot. Just take your airtight container, and place your pancit inside. Then you can keep it refrigerated for about 5 days without it going bad. 

Need your pancit to have a longer shelf life? Worry not, as we can also use the freezer so we can have it even for months later. If you put your dish in an airtight container, and then the freezer, you can expect it to be good for eating for a maximum of 2 months. And if you’re worried about how this will taste after you’ve refrigerated it or kept it frozen, that is why we have reheating techniques!

Shelf Life Of Pancit And How To Reheat It

Pancit guisado can sit at room temperature for about 2 hours before it needs to be refrigerated. If you want to save it for another day, just pop it into an airtight container and stash it in the freezer.

To make your pancit taste nearly as good as new, you can microwave it. Don’t forget to wait for it to thaw if it comes out of the freezer. Just cover the container with a lid or a damp towel to prevent it from drying out. Microwave for about 1 to 2 minutes—any longer might make the noodles tough due to overcooking.

Another way to reheat this is by steaming. If you have a bit more time on your hands to prepare your pancit again, this is a great method to have it taste a bit more fresh. You can even opt to use your rice cooker for this, and steam your pancit as you cook the rice. And another good option for reheating is by cooking it right up again over your stove. As a result, you can have it refreshingly hot, and tasting like new.

But if you’ve already had heaps of this delicious Pancit Bihon, you might be looking for something a bit new. Have a couple of my recommended pancit recipes!