Delicious Pancit Miki Bihon Guisado Recipe: Easy Filipino Noodles

Name: Delicious Pancit Miki Bihon Guisado Recipe: Easy Filipino Noodles
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 4
Cuisine: Filipino
Ingredients: 2 tablespoons Cooking oil; 1 medium, chopped Onion; 4 cloves, minced Garlic; 200 grams, cut into strips Pork belly or shoulder (Can substitute with chicken); 150 grams, peeled and deveined Shrimp (Optional); 2 tablespoons Fish sauce (Patis); 3 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 2 cups Chicken broth or water; 250 grams, fresh or dried Miki noodles; 100 grams, dried Bihon noodles (Soak in warm water for 10-15 minutes until softened, then drain); 1 cup, shredded Cabbage; 0.5 cup, julienned Carrots; 0.5 cup, sliced diagonally Green beans; 0.5 cup, sliced Bell pepper (Red or green); to taste Salt and pepper; for serving Calamansi or lemon wedges; for garnish Green onions (Chopped)

A classic Filipino comfort food, Pancit Miki Bihon Guisado combines thick miki noodles and thin bihon noodles stir-fried with vegetables, meat (usually chicken or pork), and a savory sauce. This easy-to-follow recipe brings the authentic taste of the Philippines to your kitchen, perfect for family meals or special occasions.

#Filipino Food

#Noodles

#Stir-fry

#Comfort Food

#Pancit

Noodles mixing in the wok

Recipe Information

15m

Prep Time

23m

Cook Time

38m

Total Time

Servings

Easy

Filipino

English

Nutrition (per serving)

420

Calories

25g

Protein

48g

Carbs

15g

Fat

Freshly plated Pancit with garnish

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Delicious Pancit Miki Bihon Guisado ready to eat

Instructions

0/5 completed

1
Heat cooking oil in a large wok or pan over medium-high heat. Sauté minced garlic and chopped onion until fragrant and translucent. Add pork or chicken strips and cook until browned. If using, add shrimp and cook until pink, then set aside.
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5m
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Heat cooking oil in a large wok or pan over medium-high heat. Sauté minced garlic and chopped onion until fragrant and translucent. Add pork or chicken strips and cook until browned. If using, add shrimp and cook until pink, then set aside.
5m
Ensure the pan is hot before adding ingredients to get a good sear on the meat.
2
Pour in fish sauce, soy sauce, oyster sauce, and chicken broth (or water). Bring the mixture to a gentle simmer, allowing the flavors to meld together.
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3m
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Pour in fish sauce, soy sauce, oyster sauce, and chicken broth (or water). Bring the mixture to a gentle simmer, allowing the flavors to meld together.
3m
Taste the sauce at this stage and adjust seasonings if necessary, remembering the noodles will absorb some of the saltiness.

3
Add the julienned carrots, sliced green beans, and bell pepper to the pan. Cook for 2-3 minutes until they are slightly tender-crisp. Then, add the shredded cabbage and cook for another minute until just wilted.
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5m
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Add the julienned carrots, sliced green beans, and bell pepper to the pan. Cook for 2-3 minutes until they are slightly tender-crisp. Then, add the shredded cabbage and cook for another minute until just wilted.
5m
Don't overcook the vegetables; they should retain a slight crunch.
4
Add the fresh miki noodles and the pre-soaked, drained bihon noodles to the pan. Toss everything well to ensure the noodles are evenly coated with the sauce and mixed with the vegetables and meat.
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5m
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Add the fresh miki noodles and the pre-soaked, drained bihon noodles to the pan. Toss everything well to ensure the noodles are evenly coated with the sauce and mixed with the vegetables and meat.
5m
Use tongs to help mix the noodles thoroughly without breaking them.
5
Continue to cook, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed. Return the cooked shrimp (if set aside) to the pan. Season with salt and pepper to taste. Garnish with chopped green onions and serve hot with calamansi or lemon wedges on the side.
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5m
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Continue to cook, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed. Return the cooked shrimp (if set aside) to the pan. Season with salt and pepper to taste. Garnish with chopped green onions and serve hot with calamansi or lemon wedges on the side.
5m
A squeeze of calamansi or lemon adds a refreshing tang that brightens the dish.