Pancit Bihon Guisado
Pancit Bihon Guisado, featuring rice noodles, meat, shrimp, and vegetables, is sure to be a family favorite. Perfect for everyday meals and special occasions!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups chicken stock
- 1/4 cup soy sauce
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 1/2 pound large shrimp, peeled and deveined
- 16 ounces pork hamonado, cut thinly on a bias
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1/2 pound boneless, skinless chicken breast or thigh meat, sliced thinly
- 2 large carrots, peeled and sliced thinly on a bias
- 2 stalks celery, sliced thinly on a bias
- 1 small cabbage, chopped
- salt and pepper to taste
- green onions, chopped
- calamansi or lemon, cut into wedges
Instructions
- 1
In a large pot over medium heat, combine chicken stock and soy sauce. Bring to a boil.
- 2
Submerge noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or just until softened. Drain noodles and reserve about 1 1/2 to 2 cups of the liquid.
- 3
In a wok or wide skillet over medium heat, heat about 1 tablespoon oil. Add shrimp and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels.
- 4
Add pork hamonado and cook, stirring regularly, until they start to brown.
- 5
Wipe down wok or skillet as needed and heat another tablespoon of oil. Add onions and garlic and cook until softened.
- 6
Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.
- 7
Add carrots and celery and cook for about 30 to 40 seconds.
- 8
Add cabbage and cook for about 30 to 40 seconds. Continue to cook until vegetables are tender yet crisp.
- 9
Return shrimp and hamonado to the wok.
- 10
Add noodles and reserved liquid in 1/2 cup increments. Gently toss and stir, adding more liquid as needed, until noodles are cooked yet firm to bite, vegetables are tender-crisp, and liquid is absorbed.
- 11
Season with salt and pepper to taste. Transfer to serving platter and garnish with chopped green onions. Serve with calamansi wedges.