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Pancit Bihon Guisado

Pansit is the most popular Filipino noodle dish that is always present in every celebration.
Course: Main Course, Snack
Cuisine: Filipino
Keyword: pancit bihon guisado
Author: Pam from Pinoybites


  • 1 454 g Dry Bihon noodles I used Super Q Golden Bihon*
  • 1 package of extra firm pressed tofu sliced and fried
  • 1 lb pork sirloin cut into small cubes/strips**
  • 1 medium onion finely chopped
  • 5 cloves garlic minced
  • 1-1.5 cups carrots julienned
  • 1 medium head cabbage thinly sliced
  • 2-3 stalks celery cut into small pieces
  • 6 ½ - 7 ½ cups chicken stock* I use Better Than Bouillon roasted chicken base
  • soy sauce***
  • Salt pepper to taste
  • Oil for frying
  • 2 stalks green onions thinly slices (garnish)
  • Lemon slices or calamansi for serving

Here's How:

  • Slice the tofu crosswise into half an inch thick and fry in oil until golden brown. Cut into smaller pieces and set aside.
  • In a large pan or wok, saute onions in 2 tablespoons of oil followed by the garlic. Add pork, season with salt and pepper and cook for 5-10 minutes or until cooked through and starting to brown**. Add carrots and stir for one minute. Place the cabbage, celery and season with half a teaspoon of pepper and 1 tablespoon of soy sauce. Cook for one minute. Scoop the vegetables and leave the remaining liquid in the pan.
  • Add chicken stock just enough to make the liquid 6 ½ cups total. Bring to a boil and season with soy sauce (if needed). Once boiling, add dry noodles and stir around to submerge every piece. Separate strands using 2 wooden spoons. Once most of the liquid is absorbed, taste the noodles and season with salt and pepper accordingly. Add more chicken stock if needed.
  • Put about ⅔ of the cooked vegetables back and stir to combine. Turn heat off and transfer the pancit to a serving platter. Spread the reserved cooked vegetables on top and sprinkle with fried tofu and green onions. Serve with lemon slices.


*Dry bihon noodles absorb liquid differently depending on the brand. Use the lesser amount first before adding more.
**Some pre-cook the pork and use the cooking liquid instead of chicken broth. To do so, just place the pork in a medium saucepan and fill with water to the height of the meat. Add 1 teaspoon each of salt and black peppercorns and bring to a boil. Lower heat and simmer until pork is cooked and tender, about 20 minutes . Cut into small cubes and set aside. Reserve the cooking liquid.
***Taste your broth before adding soy sauce.
****You can add other ingredients like green beans, fish or squid balls, cooked shrimps or leave all the meat out and make it an all-veggie pancit.