PANCIT GUISADO (Sautéed Noodles)
Serves 2
Ingredients:
| Cooking oil | 30 ml/2 Tbs |
| Onion, minced | 30 g/1 oz |
| Simmered pork belly, sliced thinly | 30 g/1 oz |
| Cooked liver, sliced thinly | 30 g/1 oz |
| Fried meatballs (optional) | 4 pieces |
| Steamed fish balls (optional) | 4 pieces |
| Cabbage, shredded | 60 g/2 oz |
| Carrot, cut like matchsticks | 30 g/1 oz |
| Chayote fruit, cut like matchsticks | 30 g/1 oz |
| Green beans, cut on the diagonal | 30 g/1 oz |
| Bihon/sotanghon/canton/miki noodles | 60 g for dried noodles 80 g for semi-cooked noodles |
| Soy sauce | 15 ml/1 Tbs |
| Salt and pepper | as needed |
| Stock | 600 ml/2 ½ cups |
| Celery and onion leaves, finely cut | 30 g/1 oz |
| Calamansi or lemon as garnish | as needed |
Procedure:
- In a wok or pan, heat the oil. Sauté the onion until tender.
- Add the protein and stir-fry with cabbage, carrot, chayote, and green beans.
- Add the noodles, soy sauce, pepper, and stock. Bring to a boil, simmer, and cover the pan until the noodles are tender. Open the pan and continue cooking until all the stock has evaporated.
- Check the seasoning. Depending on how dark or salty the soy sauce is, you may add salt or more soy sauce.
- Garnish with the celery and onion leaves. Serve with calamansi or lemon.
