Pancit Guisado (Sautéed Rice Sticks)

Ingredients :

  • 2 lbs. chicken fryer (whole chicken)
  • 1/4 lb. pork
  • 3 tbsp. oil
  • 2 cloves garlic, minced
  • 1 medium onion, sliced thinly
  • 1 tbsp. patis (fish sauce)
  • 1/4 lb. shrimps, shelled, deveined and halved
  • 1 medium carrot, cut into strips
  • 1-1/2 cups cabbage, shredded
  • 1 lb. bihon (rice vermicelli or rice sticks), soaked in warm water for 15 minutes and drained
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 hard cooked eggs, shelled and quartered
  • 2 green onions, chopped
  • 1 lemon, cut into wedges
  • 1 tbsp. lemon juice
  • 1/4 cup patis, for sawsawan
(Cooking Measurements )

Cooking Procedures :

  1. Cover chicken and pork with water in a pot.  Bring to a boil.  Lower heat and simmer for 15 minutes.  Remove from heat.  Save 4 cups of broth.
  2. Remove meat from chicken and slice into thin strips.  Cut pork about the same size as chicken meat.
  3. In a large skillet, sauté garlic and onion in hot oil.  Add meats and patis and stir-fry for 3 minutes.  Add 2 cups of broth, simmer for 10 minutes.
  4. Stir in shrimps and vegetables, bring to a boil.  Reduce heat to low and add bihon, salt and pepper.  Cook stirring until bihon is tender.  Add more broth (a little at a time, so it will not become soggy) if mixture becomes too dry before noodles are done.
  5. Remove from heat and serve.  Garnish with wedges of eggs, green onions and lemon wedges.  For extra seasoning, mix 1 tbsp. lemon juice with 1/4 cup patis in a small bowl.
  6. Makes 6-8 servings.

Check Out More

Pansit Recipes

Have You Tried These Other Pansit Recipe ?

Ingredients : 1 (2 lbs.) fryer chicken, cut up 1/2 cup dried tengang daga (black woodear mushroom) 8.8oz sotanghon noodles, soaked in water just to soften a little, drain 2 tbsp. canola oil 3 cloves garlic, crushed 1 onion, sliced patis (fish sauce), salt and pepper, to taste 1 pkg. (14oz) canton noodles 2 tbsp. minced cilantro 1 hard-cooked egg, s[...]

Pancit Canton or Lo Mein in chinese is another filipino dish with Chinese origin. This pansit recipe becomes one of the traditional Filipino noodle dish that pinoy loves to cook in any special occasions. The pansit canton recipe is mostly compose of mixed vegetables, egg noodles, pork, shrimp and chicken.   Ingredients : 1/2 lb. shrimps 1 eggwhit[...]

Pancit Molo is a filipino recipe that makes you wonder why it was called pansit for term “pancit” or “pansit” means noodles but actually the dish didn’t use any ingredient of noodles in it’s recipe because it uses either wonton, soimai or molo wrappers. Also, most of the pancit recipe are dry while this pancit molo [...]

Pansit Bihon

Pancit bihon or “Pansit” is a Chinese-Filipino food dish and one of the variety of Pancit Guisado recipes that I love to cook. This pansit bihon is the commonly requested recipe of my children specially my youngest daughter because she really love pancit or any noodle recipe.   Ingredients : 1 tbsp. cooking oil 1/2 lb. pork, sliced 2 [...]

Pancit Palabok

Pancit Palabok is another Filipino noodle dish with a Chinese origin. It’s called palabok because of the bright colored orange shrimp-flavoured thick sauce covered the thin rice noodles. Then, it has a toppings of  chopped green onions, fried garlic, cut wedges of hard-boiled eggs, pieces of chicharon (pork crackling), cubed tokwa (beancurd), c[...]

Leave A Comment...

*