Best Philippine Pancit Guisado Fried Noodles With Mixed Meats Recipes

Philippine Pancit Guisado (Fried Noodles with mixed meats) image

Provided by Bergy

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb raw prawns
1 lb thin egg noodles
3 -4 tablespoons lard or 3 -4 tablespoons oil
6 cloves garlic, crushed
2 onions, finely sliced
1 cup chicken, cooked & flaked
1 cup pork, cooked & cut in fine strips
1/2 cup ham, cooked,cut in thin strips
1 cup cabbage, shredded
3 tablespoons light soy sauce
salt & pepper
lemon wedge (to garnish)

Steps:

Bring some water to a boil in a saucepan immerse prawns for 1-2 minutes until they turn pink.
Save 1 cup of the prawn stock.
Dash the prawns in cold water, peel& devein them.
If they are large cut into 3 pieces.
Cook your noodles.
Soak noodles in warm water, drain.
Bring a large pot of water to a rolling boil.
Cook noodles for 2 minutes or until just tender (do not overcook).
Drain them and place on a large baking sheet lined with parchment paper, spread them out and allow to dry for at least 30 minutes, spray with a little oil.
Meanwhile heat the oil in a large wok or skillet, when very hot fry the noodles, a few at a time, they should be golden, remove as they are done and keep warm.
If necessary add a bit more oil and fry the garlic, onion, prawns, chicken, pork& Ham (take out a bit of the meats to garnish the finished dish).
Add cabbage, soy, prawn stock, salt& pepper.
Cook uncovered until the liquid has all but evaporated.
Add noodles, heat through.
Place on a platter garnish with the reserved meats and wedges of lemon.

Philippine Stir-Fried Rice Noodles: Pansit Grisado image

Provided by Food Network

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

4 ounces soy oil
2 cloves garlic, peeled and minced
4 ounces julienned Spanish onion
1 pound boneless pork loin, trimmed and cut into 1 1/2 inch strips
4 ounces soy sauce
2 pints white chicken stock
1/2 ounce oyster sauce
14 ounces carrots, washed, peeled and cut julienne
14 green cabbage, washed and finely cut chiffonade
8 ounces Chinese sausage, cut into narrow strips, about 1 1/2 inches long
1 pound rice noodles, soaked in warm water (to cover) for 20 minutes
Salt and ground white pepper
3 scallions, washed, trimmed, and coarsely chopped, as a garnish
2 lemons, washed, tips cut off, sliced into wedges, as a garnish

Steps:

In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.
Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.