Pancit Bihon Guisado Recipe

  • 1 kg pancit bihon
  • 2 pcs. medium-sized carrots (sliced into strips)
  • 1 medium sized cabbage (sliced into strips)
  • 1 red bell pepper
  • 1/8 kg. sweet peas
  • 3 stalks of onion leaves (sliced into small bits)
  • 1 stalk of celery (sliced into small bits)
  • ½ cup soy sauce
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 3 tablespoon of cooking oil
  • 1/2 kg. pork meat or chicken (boiled and sliced into strips)
  • ¼ kg. squidballs (sliced into strips)
  • knorr shrimp/chicken cubes
  • 2 cups chicken/pork stock (pinagpakuluan ng karne ng manok o baboy )
  • 2 pcs. medium-sized onions (minced)
  • 4 cloves of garlic (minced)
  • 1/4 cup canola/vegetable oil for sauteing
  • VARIATION: You may also substitute chicken breast and chicken gizzard/liver with squid or shrimp or pork meat depending on your own preference.

 Pancit Bihon Guisado Recipe


  1. In a large frying pan, heat cooking oil. Saute garlic until golden brown. Add onions, pork meat, squidballs and salt. Sauté for about 5 minutes or until meat and squidballs turn to golden brown.
  2. Add carrots, cabbage, celery, bell pepper, sweet peas, broth cubes and soy sauce. Stir fry for 2-3 minutes.
  3. Add the chicken/pork stock and let it boil. Add pre-soaked pancit bihon (soaked in a water for at least 2 mins. Mix and cook for about 5 minutes.
  4. Add onion leaves as toppings.
  5. Ready to serve. It is best to serve when it’s hot.

Source: Nhymbe

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