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

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

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.


Ingredients

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

Instructions

  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.

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6 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!

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