Pancit Guisado

Jessica found this recipe in a magazine and sent it to me. I'd had Canton at a few places so was good to have a list to follow. It's a very popular dish here.

Pancit Guisado
4 cloves garlic, minced

1/2 onion sliced thinly

1/2 c. chicken breast in bite sized pieces

1/2 c. peeled shrimp (optional! Add another 1/2 chicken if no shrimp)

1/2 head of cabbage, sliced into thin strips

2 carrots, sliced thinly

1 stalk celery, sliced thinly

handful of julienned fresh green beans

soy sauce

1 (14 oz.) can chicken broth

1 package Canton noodles (available in the Asian section, 4 person serving size)

lemon or lime sliced (we use calamansi because we're true Filipinos)

salt and pepper to taste

In large wok or frying pan, saute garlic and onion. Add chicken and shrimp. Cook til done. (Doesn't take long.) Add cabbage, carrots, celery and beans. Pour in half of the

chicken broth and then simmer until the vegetables are crisp. Add 1/4 c. (or less) soy sauce to give color. Take out about 1/2 of the veggie/meat mixture and set aside. Mix the

dry noodles with the remaining broth and veggies. Cook about 10 minutes on low heat. (These noodles are alot like Raman noodles and cook quickly.) Now, you can mix the

veggies back into the noodle mixture or spread the noodle mixture on a large platter and then top with the additional veggies. Arrange slices of lemon or lime on platter. Add

salt and pepper to taste. We squeeze calamansi juice on ours. To make more elaborate, you can add slices of ham, pork, sausage, hot dogs or tofu.. You can also add

other items, such as mango, sprouts, cauliflower, or bokchoy. Just remember to increase the broth and noodles if you increase the other ingredients.
This makes 4 very generous servings.