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Everybody loves the concept of taking a seat to a scrumptious home-cooked meal, yet with today's hectic schedules, it can be harder than ever to discover the time to put one together. Luckily, help is out there, the Filipino Pancit Bihon Guisado - Vermicelli Noodles Stir Fry recipe and recommendations in this post will certainly assist you assembled healthy meals for your family members in a remarkably, short time.

Prepare small cabbage (red/regular), julienned thickly.
Use Chinese pechay, chopped (optional).
Prepare green beans, cut 1in.
Provide good sized onion (red, white or combo), julienned.
Prepare garlic minced.
Use large carrot, julienned.
Provide celery top stalk chopped.
You need full pinches chopped celery leaves.
Prepare bell pepper/capsicum, julienned.
Provide mild green chilies (optional).
Use chicken bouillon or broth cube.
You need to prepare pork tips (optional).
You need to prepare chicken breasts or rib part bone-in.
Use chicken livers (optional).
You need oyster sauce.
Provide small shrimps, peeled (optional).
Prepare fried fish balls, halved (optional).
Use big pc of dried woodear, soaked, julienned (optional).
You need to prepare soy sauce (light, dark or combo).
You need to prepare cooking oil.
Use vermicelli noodles.
Use Salt and pepper.
Provide Fried minced garlic (optional garnish).
Provide halved Calamansi or sliced lime, on the side.
Provide Green onions, cut into garnish size (optional garnish).

This dish is always served during Fiesta, birthday. If you ever attend a Filipino get-together one of the dishes you Pancit bihon or pancit guisado (as it's referred to in my family) is one of the easiest preparations. As its name suggests (guisado means sautéed and bihon is the type. Pancit Bihon Guisado is a Filipino stir-fried noodle dish with meat, shrimp, and veggies.

Salt & pepper the chicken, liver and pork tips. Par boil in a pot with the bullion cube then cut into strips or chop if you prefer bone-in and set aside. Wash and dip the vermicelli in clean water then leave to soak in the liquid used to boil the meat..
In a deep pan or wok, sauté the garlic and onions. Drop in the bell pepper if you prefer it softer, if not, add later..
Add chicken, pork, liver, shrimps, woodear mushrooms and sauté with a dash of soy sauce. The optional proteins are up to you. It can just be the basic chicken. It can also be leftover roast chicken or meat. That's why the Pancit is so versatile. :) Sauté whatever you have at this point with the garlic and onions, except the already fried fishballs (add that when ready to serve)..
Sauté 3 mins. Drop in the chilies now if you prefer a little heat. Mix in..
The key note : the more protein and veggies, the tastier, so choose at least 2-3 to add in the wok from the optional ingredients..
Add green beans, if any, carrots and the stalky parts of the cabbage. Sauté 3 mins..
Drop in the remaining cabbage, pechay, and celery. Mix in. Season with salt and pepper..
In a minute add the drained noodles into the wok. Stir/mix in the veggie-meat mix. Note: the pancit should not be dripping with liquid. The finished product should not be saucy. So drain well..
Distribute the oyster sauce and soy sauce. Mix in thoroughly. You'll see the noodles change in color. Add in your fish balls, if any.
Taste and add more oyster or soy sauce according to your preferred taste. Keep sautéing until desired softness (or al denté) of the noodles is achieved..
At this point all the veggies, proteins, and noodles should be cooked so remove from heat and transfer to your serving bowl..
Serve with green onions, fried garlic and calamansi on the side..
How to eat? Get a serving, sprinkle with green onions and garlic on top. Then get a calamansi or lime slice (or two) and squeeze over the noodles, around the plate. Enjoy! :).

Perfect for everyday meals and special occasions. Slightly undercook the vegetables during the initial stir-fry as they will continue to cook when the noodles are finished off. Stir-fry on high heat so everything sears. Featured in: A Feast for Filipinos. Pancit bihon or "Pansit" is a Chinese-Filipino food dish and one of the variety of Pancit Guisado recipes that I love to cook.

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