Pancit Guisado (Pancit Bihon Gisado): A Filipino Classic for Every Occasion

Pancit Guisado, also known as Pancit Bihon Gisado, is a beloved Filipino stir-fried noodle dish that brings together delicate rice noodles, savory meats, crisp vegetables, and a rich, umami-packed sauce. Rooted in Chinese influence but distinctly Filipino in flavor, this dish is a staple at birthdays, fiestas, and family gatherings, symbolizing long life with its lengthy noodle strands. Whether you’re cooking for a celebration or a quick weeknight meal, this recipe is approachable, customizable, and ready in under 40 minutes. Join CookTune as we explore the magic of Pancit Guisado, complete with step-by-step instructions, tips, and variations to make it your own. Let’s dive into this flavorful journey!

The Cultural Heart of Pancit Guisado

Pancit Guisado is more than just a noodle dish—it’s a cultural cornerstone in Filipino cuisine. The word “pancit” comes from the Hokkien phrase “pian i sit,” meaning “something conveniently cooked fast,” reflecting its Chinese origins. Over time, Filipinos adapted it to local tastes, using bihon (thin rice noodles) and a medley of ingredients like chicken, shrimp, and Chinese sausage. The term “guisado” means sautéed, highlighting the stir-fry method that brings out the dish’s vibrant flavors.

In the Philippines, Pancit Guisado is a must-have at celebrations, especially birthdays, where the long noodles symbolize longevity and prosperity. It’s also a popular merienda (mid-afternoon snack) paired with pandesal or lumpia. Its versatility makes it perfect for feeding a crowd or enjoying as a comforting everyday meal. With its balance of protein, carbs, and vegetables, it’s a one-pan wonder that’s both hearty and nutritious.

Ingredients and Tools for Pancit Guisado

To create an authentic Pancit Guisado, gather these ingredients and tools. Most are pantry staples or easily found at supermarkets, with bihon noodles and oyster sauce possibly requiring a trip to an Asian market.

Ingredients (Serves 4–6)

• Bihon Noodles: 8 oz (rice vermicelli or rice stick noodles)
• Chicken: 1 lb boneless chicken thighs or breast, thinly sliced
• Shrimp: ½ lb, peeled and deveined (optional)
• Chinese Sausage: 2–3 pieces, thinly sliced (optional)
• Vegetables: 1 cup each of shredded cabbage, julienned carrots, and sliced green beans; ½ cup sliced celery
• Aromatics: 1 medium onion, sliced; 3 cloves garlic, minced
• Soy Sauce: ¼ cup (low-sodium preferred)
• Oyster Sauce: 2 tablespoons
• Chicken Broth: 2 cups (or shrimp stock for extra umami)
• Oil: 2 tablespoons vegetable or canola oil
• Seasonings: Salt, black pepper, and optional chicken bouillon cube
• Garnishes: 2 green onions, chopped; 1 tablespoon toasted sesame seeds; calamansi or lemon wedges
• Optional: 1 tablespoon fish sauce or ½ teaspoon red pepper flakes for extra flavor

Tools

• Large wok or deep skillet (for even heat distribution)
• Medium bowl (for soaking noodles)
• Tongs or chopsticks (for tossing noodles)
• Cutting board and knife
• Measuring cups and spoons

These ingredients create a harmonious balance of textures and flavors, with the noodles absorbing the savory sauce and the vegetables adding crunch.

Step-by-Step Recipe for Pancit Guisado

Follow these steps to make a delicious Pancit Guisado that rivals your favorite Filipino restaurant.

Step 1: Prepare the Noodles

Place the bihon noodles in a large bowl of room-temperature water and soak for 8–10 minutes until pliable but not overly soft. Drain and set aside. Use kitchen scissors to cut into shorter strands if desired for easier tossing.

Step 2: Cook the Protein

Heat 1 tablespoon of oil in a wok over medium-high heat (about 350°F). Pan-fry the shrimp for 1 minute per side until pink, then remove and set aside. In the same wok, add Chinese sausage slices and cook until lightly crisp, about 1–2 minutes. Remove and set aside. Add the sliced chicken, season with a pinch of salt and pepper, and stir-fry for 6–8 minutes until cooked through (165°F internally). Remove and set aside with the shrimp and sausage.

Step 3: Sauté the Vegetables

Add another tablespoon of oil to the wok. Sauté the garlic and onion over medium heat until fragrant and translucent, about 2–3 minutes. Add carrots, green beans, and celery, and stir-fry for 3–4 minutes until crisp-tender. Add cabbage and cook for 1–2 minutes more. Remove vegetables and set aside with the proteins.

Step 4: Combine and Season

Pour the chicken broth (or shrimp stock) into the wok and bring to a boil. Add soy sauce, oyster sauce, and a pinch of black pepper. If using, crumble in a chicken bouillon cube for extra savoriness. Add the soaked bihon noodles and toss gently with tongs, allowing the noodles to absorb the liquid, about 3–5 minutes. If the noodles are too firm, add a splash of broth or water.

Step 5: Bring It All Together

Return the chicken, shrimp, sausage, and vegetables to the wok. Toss everything together for 1–2 minutes until well combined and heated through. Taste and adjust seasoning with soy sauce, fish sauce, or pepper as needed.

Step 6: Serve and Garnish

Transfer the Pancit Guisado to a serving platter or divide among bowls. Garnish with chopped green onions, sesame seeds, and a squeeze of calamansi or lemon juice for a bright, tangy finish. Serve hot with lumpia or pandesal on the side for a traditional Filipino meal.

Tips and Variations to Perfect Your Pancit Guisado

Pancit Guisado is highly customizable, making it perfect for dietary preferences or ingredient availability. Here are some tips and variations to elevate your dish:

• Protein Options: Swap chicken for pork belly, tofu, or tempeh for a vegetarian version. Use squid or firm fish like salmon for a seafood twist.
• Vegetable Variations: Try snap peas, bell peppers, or bean sprouts for different textures. Frozen mixed vegetables work in a pinch to save prep time.
• Noodle Substitutes: While bihon is traditional, you can mix in canton (egg noodles) or sotanghon (glass noodles) for variety. Yakisoba noodles are a good substitute if bihon is unavailable.
• Flavor Boosts: Add a splash of fish sauce for extra umami or red pepper flakes for heat. For a richer sauce, use shrimp stock made from shrimp heads and shells.
• Meal Prep Tip: Prepare the proteins and vegetables ahead and store separately to cut cooking time. The dish reheats well in the microwave with a damp towel to prevent drying out.
• Gluten-Free: Use tamari instead of soy sauce and ensure oyster sauce is gluten-free.
• Vegan Version: Use vegetable broth and vegan oyster sauce, and replace meat with tofu or textured vegetable protein.

To avoid mushy noodles, don’t overcook them during soaking or stir-frying. If the dish gets too dry, add a little more broth, but avoid making it soupy. For authentic wok hei (smoky wok flavor), cook at high heat and toss quickly.

Pancit Guisado is a celebration of Filipino flavors and traditions, bringing people together with every bite. With CookTune’s guide, you can create a vibrant, restaurant-quality dish that’s perfect for any occasion. Whether it’s a birthday feast or a cozy dinner, this Pancit Bihon Gisado will leave everyone asking for seconds. Try it today and share your creations with us!