Recipe(tried): Pancit Guisado

Here's another recipe for Pancit. Pancit (or pansit) is the Tagalog term for noodle dishes; guisado is Spanish for sauteed. The sum total is a cousin to Cantonese lo mein!

Pancit Guisado
Serves 6

1/2 cup minced onion
1 tablespoon minced garlic
2 tablespoons oil
2 Chinese sausages (lop cheong), sliced thinly
1 cup carrots cut julienne
1 cup thinly sliced celery
1 cup shredded cabbage or Chinese cabbage
1/2 pound shrimp, shelled
1/4 pound Chinese roast pork or leftover cooked pork, shredded
1 cup shredded cooked chicken
2 tablespoons soy sauce
1 tablespoon fish sauce (patis)
1 pound fresh Chinese egg noodles
2 teaspoons sesame oil
freshly ground black pepper
1/4 cup sliced scallions

Heat oil in a wok. Add onion and garlic and stir-fry until onion is soft. Add Chinese sausage. Stir-fry until browned. Add vegetables and shrimp. Stir-fry until vegetables are crisp-tender and shrimp turn pink. Add pork, chicken, soy sauce, and fish sauce. Stir-fry until heated through.

Meanwhile, cook noodles in boiling water just until tender (about 2 minutes). Drain. Add cooked noodles to the meat-and-vegetable mixture in the wok; toss to mix well and reheat. Drizzle on sesame oil and sprinkle with pepper and scallions; toss again.