How To Cook Perfect Pancit Guisado

What is pancit guisado?

Pancit (or pansit) literally means noodles and guisado (or gisado) means sautéed. Therefore, pancit guisado is sautéed noodles. When the words “bihon,” “sotanghon,” or “canton” are added between the two terms, it is to identify the type of noodles that are sautéed.

Type of noodles

Canton is egg noodles. Their color range from light to bright yellow, they are crunchy to the touch, kind of attractive that you feel it can be readily eaten. Doing so should not hurt, but they are mixed with the dish where they soften until the whole dish is done.


Canton noodles

Bihon are rice noodles. They are a bit hard to the touch; they are soaked in water for about 10 minutes before mixing with the sautéed dish.

Sotanghon are (mung) bean noodles; they have a rather transparent look, like cellophane when raw, and they become softer when done. They have a tendency to stick to each other if not handled right and/or if the quality is not good.  Sotanghon, however, is best used with soup unlike its bihon and canton counterparts.

Sotanghon noodles

Sotanghon noodles

Pancit in Filipino Cuisine

Although noodles were introduced into the Philippines by the Chinese settlers, they became Filipino through the centuries. The mere mention of the word “pancit” brings to mind pancit guisado, even when there are different dishes that use these noodles. It has become a matter of tradition. Filipinos also believe that it is imperative to cook noodles during birthdays – whether there would be a party or not – because it denotes long life.

How to cook pancit guisado the easy way

Cooking pancit guisado is straightforward: you sautee the meat (mostly chicken or shrimps or both), add the vegetables and seasoning and then the noodles. I can, however, offer you another option in preparing the chicken.  You can pre-boil bone-in chicken in water and one bulb of young onion.  Let cool a bit, debone the chicken and stir as in the instructions in the recipe.  This would require less cooking time for the chicken before adding the vegetables.

Chicken nilaga and pancit guisado

Have you tried chicken nilaga?

My mom takes chicken breast and a cup of soup from chicken nilaga to use them for a serving or two of this sumptuous pancit. So, oftentimes, while we were served chicken nilaga, there must already pancit guisado somewhere in the kitchen.

This pancit gisado is a versatile recipe. Replace chicken with shrimp, or use both, or none of the meats at all but the veggies and you have varied versions.

Enjoy this.  I always do.


Pancit Gisado

Traditional rice noodles with chicken and vegetables
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Magida


  • 225 g bihon noodles soaked in water
  • 150 g canton noodles
  • 6 garlic cloves minced
  • 1 medium sized onion sliced
  • ¾ k boneless chicken cut into small pieces
  • 1 cup chicken broth
  • 1 cup carrots julienned
  • 1 cup green beans julienned
  • 1 cup cauliflower cut into florets
  • ½ cup snow peas optional
  • ½ cup dried mushrooms black fungus type, soaked in water
  • ½ cup fresh parsley to garnish
  • ¼ cup patis
  • ¼ cup soy sauce
  • ¼ cup oyster sauce
  • Salt and pepper to taste
  • Calamansi


  1. Sautee garlic and onions for about 2 minutes.
  2. Add chicken, stir till the juices come out. Add soy sauce, vegetables, salt and pepper and stir till vegetables are just about half-done.
  3. Add oyster sauce, stir once, followed by broth, patis and bihon noodles. Stir till completely mixed and the noodles just done. Add canton noodles and mushrooms and stir till the canton limps a bit.
  4. Transfer onto serving plate and serve with calamansi on the side.


How to Cook Pancit Bihon and Canton – from Marcie at My Mothers’ Kitchens


Join our list

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

Send this to a friend