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Pancit Bihon Guisado Recipe
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3.34 from 3 votes

Pancit bihon guisado recipe

This Pancit Bihon Guisadorecipe is doable even for beginners as the main thing to do in cooking this dish is to just saute everything. Yes, that’s why the name is “guisado” which translates to “sauteed.”
Course Main Course
Cuisine Filipino
Keyword Guisado, Noodles, Pancit, Pork
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 people
Calories 126kcal
Author Joost Nusselder
Cost $8


  • 225 g dried rice noodles or Filipino Pancit Bihon (Filipino brands specify ‘Bihon’ on labels, from Asian markets)
  • ½ pound pork shoulder sliced thin, in 2-inch cuts
  • 2 tbsp soy sauce divided, use 1 Tablespoon to marinate the pork
  • 4 tbsp vegetable or corn oil
  • 1 tsp garlic minced
  • 1 large onion chopped
  • 1 cup celery chopped
  • cup broth (vegetable or chicken)
  • 1 tbsp Filipino fish sauce or patis
  • 2 cups green beans cut 1/4 inch length pieces
  • 1 cup carrots chopped
  • 2 cups cabbage shredded in thin slices
  • 1 tsp salt
  • 1 tsp black pepper powder
  • 2 drops sesame oil
  • juice of 1 lemon
  • ½ cup scallions or green onions for garnish


  • In a large skillet, over medium high heat, add the vegetable or corn oil.
  • Add the garlic, onions and celery. Sautee these quickly for 1 to 2 minutes till onions become translucent.
  • Add the pork slivers. (If desired, add the sliced chicken and shrimps at this time). When meat turns from pink to a brown color after about 8 minutes, add the broth and fish sauce.
  • Blend well and add the soy sauce. Mix in the carrots. Cook for 1 to 2 minutes to soften. Then add the green beans, which will take 6 minutes to cook.
  • Add the shredded cabbage, which will take 1 to 2 minutes to cook. Do not overcook cabbage or it will get too transparent and disappear in the dish.
  • At this point, broth should be very hot and blended well with the flavors of the meat and vegetables. Slowly add in the noodles in two or three batches. Coat the noodles with the sautéed vegetables-meat-broth mixture. Keep turning the ingredients around the skillet till the noodles turn from a fair white color to a golden hue from the sauce.
  • Season with salt and pepper. Pour in the drops of sesame oil.
  • Garnish with scallions. Sprinkle the lemon juice over it. Serve hot.


COOK’S COMMENTS : Optional ingredients: Saute together with the pork: ½ pound sliced chicken breast (no bone) ¼ pound medium sized shrimps, peeled, deveined, tails removed
Recipe Notes: The dry noodles will seem long and laborious to work with at first glance. Do not be dismayed by this. But resist the urge to cut the dry noodles before adding to the pan.


Calories: 126kcal