Serves: 4 | Time: 1 hr 10 min
Pancit Guisado is a Filipino stir-fried noodle dish made with rice noodles,chicken, pork, shrimp, or vegetables. Pancit is very adaptable. Ingredients are swappable making it a great choice for left overs or when you do not have a specific item on hand.It is typically served at celebrations and family gatherings, though it works just as well as a weeknight meal. The noodles cook quickly once everything else is prepped, so have all your ingredients ready before you start.
Ingredients
- 8 oz (225 g) medium flat rice noodles
- Boiling water to soften the rice noodles
- 1 Lb chicken breast or boneless chicken legs, sliced into strips
- 3 Tbsp Hoisin sauce
- 3 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 cup (240 ml) chicken stock
- 3 Tbsp vegetable oil
- 1 medium onion thinly sliced
- 4 garlic cloves minced
- 1 medium red pepper, thinly sliced
- 1 medium green pepper, thinly sliced
- 2 cups (180 g) Napa cabbage, cut into ribbons
- 2 cups thinly sliced carrot sticks about 3 inches long
- 2 cups bean sprouts
- ¼ tsp ground black pepper
- 3 stalks green onions, sliced, for garnish
- 1 lemon or lime cut into wedges, for serving
PreparationPlace the rice noodles in a large bowl and cover with boiling water. Soak for 5 minutes or until pliable. Do not soaked longer. Noodles will fall apart during cooking. Drain and drizzle noodles with 1 tablespoon of oil.Toss gently. The oil avoids noodles glueing together. Set aside. In a small bowl mix the Hoisin sauce, soy sauce, fish sauce and the chicken stock. Set aside. Place chicken strips in a bowl and add 2-3 Tablespoons of the Hoisin sauce mix. Toss well and set aside. Heat 2 tablespoons vegetable oil in a wok over medium-high heat. Add the chicken strips and cook it for about 5-8 minutes, depending on the thickness of the strips. Set aside and keep it warm. Add 1 tablespoon of oil to the wok and cook the onions for 3-4 minutes or until translucent. Add the garlic, peppers and continue cooking until peppers are crisp tender, about 3 minutes. Add the carrot sticks, Napa cabbage and bean sprouts. Cook it for 1-2 minutes longer. Add chicken strips to the vegetables. Toss well.
Add the drained noodles to the wok and pour the broth mixture over everything. Toss well. Cook, stirring frequently, for 4–5 minutes until the noodles have absorbed most of the liquid and are tender. Season with black pepper and adjust soy sauce to taste.Top with sliced green onions, and serve immediately with lemon or calamansi wedges on the side.
Notes
Noodles: Bihon (thin rice vermicelli) is the traditional choice and gives the best texture. Avoid soaking too long or the noodles will turn mushy during stir-frying.
Pork vs. chicken: Chicken thighs work well in place of pork. Cut into thin strips and cook the same way.
Making it vegetarian: Omit the pork and shrimp and replace the chicken broth with vegetable broth. Add extra vegetables such as mushrooms, snow peas, or bell peppers. Swap fish sauce for additional soy sauce.
Fish sauce: This adds depth and a subtle umami flavor. If you don’t have it on hand, simply increase the soy sauce by an equal amount.
Leftovers: Pancit Guisado is best eaten fresh. The noodles continue to absorb liquid as they sit and can clump. If reheating, add a splash of broth or water to the pan.
