PANCIT BIHON GUISADO
Prep time: 20 minutes
Cooking time: 15 minutes or less
Yields: 4 servings with pandesal on the side.
3 tbsp cooking oil
5 cloves garlic,chopped
1 medium size onion, peeled and sliced
4 pcs chinese Sausage, casings removed and sliced
1 medium size carrots, peeled and sliced thinly
1 medium size zucchini, sliced
2 cups shredded cabbage
salt and pepper
1 lb small shrimp peeled
8 oz chopped grilled chicken
1 package (8oz) bihon (I used excellent noodles)
2 to 2 1/2 cups chicken broth.
4 to 6 tbsp soy sauce
2 tbsp cooking oil
Pre heat oil in a large wok.
Saute onions and garlic for 2 minutes.
Add sausage and cook for a minute.
Add carrots and cook for a minute.
Add zucchini and cook for 45 seconds.
Add cabbage and season with salt and pepper.
Use medium heat.
Cover and cook for 2 minutes.
Uncover and stir and check if shrimp is cooked.
Cover and cook for another minute.
Turn off heat. Combine well.
Add pre cooked chicken.
Combine well. Cover and allow to cook using carry over cooking.
Using the same work add broth and season with salt and pepper.
Add soy sauce and allow to simmer.
Taste and adjust if needed.
Add cooking oil if you want the noodles to be glossy.
Add noodles and press noodles into the broth.
Cover and cook for 3 minutes.
Uncover and toss noodles and broth.
Noodles should be soft and liquid should have been absorbed by noodles.
Combine vegetables and noodles.
Serve with lemon wedges and soy sauce.