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5 from 1 vote

Pancit Bihon Guisado - Filipino Rice Noodles with Vegetables

Pancit Bihon Guisado is the Filipino sautéed noodle dish which mainly uses the dry thin noodles, slices of pork, chicken, shrimps, assorted vegetables cut up . These are all sautéed in garlic, onions, celery and soy-fish sauces together with some broth. The layers of ingredients cook quickly and make a hefty, filling noodle entrée that’s good for a family weeknight meal or if cooked in large quantities make a good holiday dish. Sprinkle some lemon juice and  scallions just before serving. This is an AsianInAmericamag recipe and serves 4 to 6.
Course: Dinner, Lunch, Main Course, Merienda, Side Dish, Snack
Cuisine: American, Asian, Chinese, Filipino
Keyword: Filipino Pancit Noodles Bihon Sauteed
Servings: 4 people
Calories: 109kcal
Author: Asian in America


  • 225 grams Pancit Bihon or dried rice noodles Filipino brands specify 'Bihon' on labels, from Asian markets
  • 1/2 pound pork shoulder sliced thin, in 2-inch cuts pork shoulder
  • 2 Tablespoons soy sauce divided, use 1 Tablespoon to marinate the pork, rest for saute
  • 4 Tablespoons vegetable or corn oil
  • 1 teaspoon minced garlic
  • 1 whole onion chopped
  • 1 cup chopped celery
  • 11/2 cups vegetable or chicken broth
  • 1 Tablespoon patis or Filipino fish sauce
  • 2 cups green beans cut in 1/4 inch length pieces
  • 1 whole carrot peeled, chopped
  • 2 cups shredded cabbage
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 1/8 teaspoon sesame oil
  • 1 whole lemon, for the juice
  • 2 stalks scallion greens for garnish
  • 1/4 pound boneless chicken breast sliced in 1-inch length pieces (optional to add to pork during saute)
  • 1/4 pound fresh medium-sized shrimps peeled, heads and tails removed (optional to add to pork during saute)


  • In a large skillet, over medium high heat, add the vegetable or corn oil.
  • Add the garlic, onions and celery. Saute 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 soy-fish sauce.
  • Season with salt and pepper. Pour in a 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:

  • 1/4 pound sliced boneless chicken breast
  • ¼ pound medium sized fresh shrimps, peeled, heads,, tails removed
  • If there are food allergies, omit the shrimps and fish sauce. The soy sauce and sesame oil will give it the right amount of Asian flavors.
  • 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. Asians do not cut the noodles because they symbolize long life and prosperity in the dish. Once the noodles soften in the broth and sauces, they will be easier to handle and picking them up with chopsticks or twirling them in a fork will work out well.

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    Serving: 1g | Calories: 109kcal | Carbohydrates: 5g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 1148mg | Potassium: 375mg | Fiber: 2g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 8.4mg | Calcium: 30mg | Iron: 1.4mg