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Pancit Bihon Guisado

This vividly colorful Pancit Bihon Guisado entrée with a multitude of ingredients looks complicated yet it is one of the easiest Filipino pancit noodle dishes to cook whether it’s for a family meal or a big party. The dish is sautéed with garlic, onions, celery and patis (fish sauce) and soy sauce. I used dry thin bihon noodles, and added slices of pork, chicken, shrimps, and vegetables. Calamansi (or lemon juice) with scallions were sprinkled before serving. This is an Asian in America recipe. Serves 4 to 6.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course, Side Dish, Snack
Cuisine: American, Asian, Filipino
Keyword: Pancit Bihon Noodles Saute Guisado
Servings: 6 people
Calories: 151kcal
Author: Asian in America recipe.

Ingredients

  • 4 Tablespoons vegetable oil
  • 2 cloves garlic peeled, minced
  • 1 whole onion chopped
  • 1 cup chopped celery
  • 1/4 pound pork shoulder or tenderloin sliced in 2-inch pieces
  • 1/4 pound chicken breast sliced in 2-inch pieces
  • 1/2 pound shrimps peeled, heads and tails removed
  • 1 Tablespoon patis (fish sauce)
  • 2 Tablespoons soy sauce
  • 1 1/2 cups chicken or vegetable broth
  • 1 medium-sized carrot peeled, sliced
  • 2 cups sliced green beans cut in 1-inch length pieces
  • 2 cups shredded cabbage cut in 2-inch pieces
  • 225 grams dry bihon noodles from Asian markets
  • 1/4 teaspoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 Tablespoon calamansi or lemon juice Calamansi, the Filipino lime juice are in Asian markets
  • 1 to 2 stalks scallions or green onions chopped, for garnish
  • 1/4 cup patis (fish sauce) served as a dipping sauce

Instructions

  • In a large skillet or wok, over medium-high heat, add the vegetable oil. When oil is hot enough, saute the garlic, onions and celery for 1 to 2 minutes till onions are translucent.
  • Add the pork, chicken and shrimps. Saute for 10 minutes till meats turn to brown and shrimps are pink
  • Pour the patis (fish sauce) and soy sauce. Blend well with the ingredients.
  • Pour the broth. Mix in the carrots and green beans. Cook for 5 minutes more. Add the cabbage and continue cooking for 1 to 2 minutes. Cabbage will soften. Do not overcook the greens.
  • Gradually add the dry bihon noodles in two or three batches. Coat the noodles with the broth, the meat and vegetables. Keep turning the noodles around till they turn from white to a light brown color from the broth.
  • Season with sesame oil, salt and black pepper. Sprinkle the calamansi or lemon juice. Garnish with scallions. Serve warm with a dipping sauce of patis (fish sauce) on the side.

Cook's comments:

  • The dry noodles will seem long and laborious to work with. Do not be discouraged. Once they blend into the broth, the noodles get soft and manageable. Do not cut the dry noodles before adding to the skillet. Asians do not cut the noodles before cooking because they symbolize long life and prosperity.
    If there are food allergies to fish and shellfish, omit the shrimps and patis (fish sauce). 

Copyright

  • *Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films, television shows or videos without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 151kcal | Carbohydrates: 2g | Protein: 13g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 1046mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1700IU | Vitamin C: 2.7mg | Calcium: 60mg | Iron: 1.1mg