Pancit Bihon Guisado Ingredients
▢4 cups chicken stock
▢¼ cup soy sauce
▢8 ounces rice noodles
▢2 tablespoons vegetable oil
▢½ 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
▢½ 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
▢ In a large pot over medium heat, combine chicken stock and soy sauce. Bring to a boil.
▢ 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 ½ to 2 cups of the liquid.
▢ In a wok or wide skillet over medium heat, heat about 1 tablespoon oil. Add shrimps and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels.
▢ Add pork hamonado and cook, stirring regularly, until they start to brown. ▢ Wipe down wok or skillet as needed and heat another tablespoon of oil. Add onions and garlic and cook until softened.
▢ Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.
▢ Add carrots and celery and cook for about 30 to 40 seconds.
▢ Add cabbage and cook for about 30 to 40 seconds. Continue to cook until vegetables are tender yet crisp.
▢ Return shrimps and hamonado to the wok.
▢ Add noodles and reserved liquid in ½ 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.
▢ Season with salt and pepper to taste. Transfer to serving platter and garnish with chopped green onions. Serve with calamansi wedges.