Pancit guisado

Pancit guisado

Fried noodles with mixed meats

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g raw prawns
500g thin egg noodles
60-80ml oil
5 garlic cloves, crushed
2 onions, thinly sliced
250g chicken, cooked and shredded
250g pork, cooked and thinly sliced
125g ham, cut into fine strips
75g cabbage, shredded
60ml light soy sauce
lemon wedges, to serve

Method

  1. Put the prawns in a saucepan with enough salted water to cover. Simmer lightly until they turn pink, then remove from the heat and drain the prawns, straining and reserving 250 ml of the stock. Peel and devein the prawns and chop into pieces.
  2. Soak the noodles in hot water, then cook the noodles in a saucepan of boiling water until tender. Drain well and spread out in a large baking tray lined with baking paper and dry out for at least 30 minutes, sprinkling a little oil over to prevent them sticking.
  3. Heat 1 tablespoon of the oil in a wok or large heavy-based frying pan over high heat. Add the noodles, a handful at a time, and stir-fry until golden. As each batch is done, remove to a plate, adding more oil to the wok as needed, until all of the noodles are cooked.
  4. Heat another 1 tablespoon of the oil. Separately add the garlic, onion, prawn meat, chicken, pork and ham, cooking each until golden and removing to a plate once cooked. Set aside some of each for garnishing the dish, then return everything, except the noodles, to the wok with the cabbage, soy sauce and prawn stock. Add salt and freshly ground black pepper, to taste, and toss to combine. Cook until almost dry, then return the noodles to the wok and heat through, tossing well. Arrange on a serving platter and garnish with the reserved ingredients and lemon wedges.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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