Seafood Pancit Bihon Guisado

Any Filipino party would be incomplete without the appearance of this noodle dish! Seafood Pancit Bihon Guisado, a Filipino style stir fried noodle dish made with bihon noodles (cornstarch sticks or rice noodles) cooked with a variety of seafood and vegetables.

One of the Filipino noodle dishes that I am quite intimidate to prepare was this Bihon Guisado, the main reason is that when I tried to make them before when I was a child it was always a failure. When I cook them before the result is either too dry, too wet or overcooked, I never get the hang of cooking them so I stopped. Many years later, I met my wife and this is one of the best noodle dishes she prepares at home. I usually observe her as she cooks this dish and it is not that hard at all especially when you use the brand called Super Q (not a promotion by the way, I just love this brand). The instructions at the back of this dried noodle are quite simple, so for 1 piece of noodle all you need is 500 ml of water, if you follow that, it’s impossible to fail on it. Since then, I never used any brand apart from that, the results are just consistent every time.

Today I am teaching my daughter to cook the dish I was scared of cooking when I was young and this is the result of that tutorial. The photo above is the dish she prepared and yes, it looks perfect for a first timer, do you agree?

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Seafood Pancit Bihon Guisado

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Seafood Pancit Bihon Guisado is a Filipino style stir fried noodle dish made with bihon noodles (cornstarch sticks or rice noodles) cooked with a variety of seafood and vegetables.


Units Scale
  • 250 g Pancit bihon noodles or 2 pcs Super Q Golden Bihon
  • 2 squid tubes, pineapple cut
  • 12 pcs prawns, shelled and deveined
  • 8 pcs fish balls, quartered
  • 4 cups seafood or prawn stock
  • 1 large bunch bok choy, chopped
  • 1 carrot, sliced
  • 3/4 cup celery, chopped
  • 2 stalks spring onions, sliced
  • 1/4 cup Filipino soy sauce
  • fish sauce
  • white pepper
  • 1 red onion, sliced
  • 4 cloves of garlic, minced
  • oil
  • 1 lemon or calamansi, sliced


  1. Place wok over stove top over medium heat, add oil and sauté garlic and onions.
  2. Add the fish balls then continue to cook for 2 minutes.
  3. Pour 2 cups of stock then add the bihon noodles, continuously stir until bihon noodles are soft.
  4. Add the shrimps, fish balls, carrot and celery then continue to stir for 5 minutes. Gradually add the remaining stock and soy sauce while stirring.
  5. Add the bok choy and spring onions then continue to stir for 3 more minutes or until noodles are cooked and all of the liquid is absorbed.
  6. Give it a taste, season with fish sauce (according to your liking) and freshly ground black pepper.
  7. Serve with calamansi or lemon wedges on the side.


7 Responses

  1. This would make a perfect weekday lunch!

  2. I definitely want to try this, and I’ve had the same fear of noodles that you have had since you were young. Every time I use them I’m afraid they’re going to be a mess! I’m so glad you gave the brand name of the noodles… I will look for them when the next go to our Asian market.

  3. Did I tell you your blog has some of the most amazing comfort recipes I’ve ever seen? If yes – well, I will be repeating this often 🙂 Another splendid one. Noodles loaded with seafood? Yes please!

  4. Michelle says:

    I love pancit! This seafood version looks so tasty! Yum!

  5. suituapui says:

    That looks gorgeous! Can’t go wrong with seafood!

    Yes, I would agree that the brand of the bihon makes a difference – I am not fond of the China ones as they have an unpleasant smell. Will have to rinse many many times to get rid of it. I prefer the Thai ones as they taste better but some are too fine, will break into tiny bits when fried too much and too long.

  6. Hannah says:

    Those fine, feathery thin rice noodles are such a treat, but tricky to get right. I’ll have to follow you lead next time. These look perfect!

  7. Frank says:

    This looks delicious, Raymond. I’m a superfan of rice noodles so I bet I’d love this dish. I agree they can be tricky to get just right (I’ve tried a couple of times in my day, never did come out as I’d have liked) but your instructions make it sound quite do-able. May give this a go.

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