Description
Traditional rice noodles with chicken and vegetables
Ingredients
Scale
- 225g bihon noodles (soaked in water)
- 150g canton noodles
- 6 garlic cloves (minced)
- 1 medium-sized onion (sliced)
- 3/4 k boneless chicken (cut into small pieces) – chicken thigh or breast are good choices
- 1/4 k fresh shrimp
- 1 cup chicken broth
- 1 cup carrots (julienned)
- 1 cup green beans (julienned)
- 2 cups cabbage (shredded roughly)
- 1 cup cauliflower (cut into florets)
- ½ cup snow peas (optional)
- ½ cup dried mushrooms (black fungus type, soaked in water)
- ¼ cup patis (fish sauce)
- ¼ cup soy sauce
- ¼ cup oyster sauce
- cups of water (to be used sparingly)
- Salt and ground black pepper (to taste)
- Calamansi
- Spring onions (green onions) as garnishing
Instructions
- Sautee garlic and onions for about 2 minutes. Add shrimp and stir until they turn pink. Remove shrimp from the pan and keep aside.
- Sautee chicken in the same pan; stir until the juices come out.
- Add carrots and green beans and stir for a couple of minutes, then add mushrooms, cauliflower, and snow peas (if using).
- Season with salt and ground black pepper. Stir.
- Add the chicken broth followed by the bihon noodles then turn twice. Add soy sauce, stir for a bit, then add oyster sauce. Continue to stir until all the ingredients are mixed, around 5 minutes or so. Add water slowly if the noodles are still dry. The noodles here should look a bit wet as it would welcome the egg noodles (canton) on the next step.
- Add canton noodles, cabbage, snow peas, and patis. Mix again.
- Transfer onto a serving plate and serve with calamansi or lemon on the side.
- Top with thinly sliced green onions.
Keywords: pancit gisado, pancit gisado recipe