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?
This would make a perfect weekday lunch!
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.
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!
I love pancit! This seafood version looks so tasty! Yum!
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.
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!
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.