Pancit Bihon Recipe (Pancit Guisado)
There is no need to wait for a special occasion to try this Pancit Bihon recipe (also known as Pancit Guisado)! A classic stir-fried noodle from the Philippines, discover for yourself why it's such a well-loved dish!
Servings: 3
Calories: 293kcal
Ingredients
- 2 medium chicken legs (about 300 grams or 10.30 ounces)
- 120 grams bihon noodles (about 4.30 ounces)
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1 small onion
- 1 small carrot
- 1 stalk celery
- 20 pieces snap peas
- 1 to 1 & 1/2 cups cabbage, thinly chopped
- 1 to 2 teaspoons soy sauce
- salt, to season
- calamansi (or lemon) for serving
Instructions
Preparing the chicken:
- Place the chicken legs in a wok (or deep pan), season with salt, and pour water just enough to cover it.
- Cover with a lid and boil; then adjust the heat and simmer until the chicken is cooked.
- Tear the meat into smaller bits when the chicken is cool enough to handle.
- Set the chicken meat aside for later -- same goes for the liquid from cooking the chicken.
Making pancit bihon guisado:
- Place the same pan over high heat and pour the vegetable oil.
- Once the oil is ready, add the garlic and chopped onion.
- Cook until the onion softens, then add the carrot and celery.
- Mix and cook for 2 to 3 minutes, then add the cooked chicken, peas, and cabbage.
- Season with salt, then continue mixing until the vegetables are cooked.
- Transfer the vegetables to a plate and set aside.
- Place the empty pan back into the heat.
- Pour about 3/4 cup of the liquid from the chicken earlier and add the soy sauce.
- Cover and bring to a quick boil, then add the softened bihon noodles.
- Continue stirring until the noodles are cooked and separated.
- Add the vegetables back into the wok and mix to combine with the bihon noodles.
- Take the pan off the heat and transfer your pancit bihon into plates.
- Serve pancit guisado with some slices of calamansi (or lemon), and enjoy!
Notes
- Cook's Tip #1: See the post above on how to prepare (and soften) bihon noodles.
- Cook's Tip #2: You can skip the chicken skin if you like; I do the same thing. I get rid of them when removing the chicken meat from the bones.
- Cook's Tip #3: If you can, prepare the bihon noodles at about the same time that you have already started sauteing the vegetables --- so they're ready when you need to add them to the pan later.
- Cook's Tip #4: Remember not to overcook the vegetables. There should still be some crunch left when you bite into them.
- Cook's Tip #5: When seasoning the pancit bihon sauce (before adding the noodles), try to make it slightly on the salty side --- remember that the noodles will absorb it, as well as the chicken and vegetables.
Nutrition
Calories: 293kcal | Carbohydrates: 39g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 53mg | Sodium: 256mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2970IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg