STIR-FRIED RICE NOODLES WITH SHRIMP AND ADOBO (PANSIT BIHON GUISADO)
Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year's celebrations.
Provided by Monica Macansantos
Categories Philippines Noodle leftovers Shrimp Chicken Pork Lime Juice Soy Sauce Garlic Zucchini Cabbage Wheat/Gluten-Free Dairy Free Peanut Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Soak the mushrooms in the warm water for at least 20 minutes. Drain the mushrooms, reserve the soaking liquid, and thinly slice the mushrooms. Combine the adobo and wine (if using) in a bowl.
- Heat 2 tablespoons of the oil in a large skillet or wok over medium heat until it shimmers. Add the garlic and stir-fry until light gold. Add the onion and cook, stirring occasionally, for about 2 minutes, or until translucent. Stir in the celery and bell pepper. Cook, stirring occasionally, for 2 minutes. Add the adobo. If you are using fresh shrimp, add them, too. Cook, stirring, for about 1 minute. Remove from the heat and set aside.
- Pour the reserved mushroom soaking liquid into a saucepan and add the soy sauce, mushrooms, carrot, and chayote. If you are using dried shrimp, add those, too. Bring the mixture to a boil over high heat. Add the noodles and toss with the rest of the ingredients. As the noodles become tender, separate them until they are able to mix evenly with the veggies, about 3 minutes.
- When the noodles have completely absorbed the liquid and are chewable, stir in the celery, bell pepper, and adobo mixture. Season with the black pepper and mix thoroughly. Pour in the remaining 1 tablespoon oil. Reduce the heat to low to gently fry the noodles for about 2 minutes. Serve with an extra dash of soy sauce and calamansi juice, if using.
PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
- Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
- Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.
- Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.
SHRIMP AND VEGETABLE STIR-FRIED NOODLES
Steps:
- Heat the olive oil in a large saute pan over high heat until shimmering. Add the snow peas, garlic, ginger, carrots and scallions and saute. Add the shrimp and cook until pink, 2 to 3 minutes. Deglaze the pan with the oyster sauce and rice wine vinegar. Add the noodles and toss until heated through and all ingredients are fully coated. Top with the peanuts and serve.
QUICK AND EASY PANCIT
Quick, Easy and delicious! Will remind you of Island Fiestas!
Provided by Heather Maurer
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
- Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.
Nutrition Facts : Calories 369 calories, Carbohydrate 65.1 g, Cholesterol 35 mg, Fat 4.9 g, Fiber 7.3 g, Protein 18.1 g, SaturatedFat 1.3 g, Sodium 788.6 mg, Sugar 7.1 g
RICE NOODLES (BIHON) GUISADO
This is one of my favorite recipe to cook rice noodles. My family and friends really like it. I also served it when we had party at home and no left-overs.
Provided by Rieaane
Categories Asian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Put water, salt and 1 tablespoons oil in a pot, let it boil. Add the rice noodles and cook for 2 minutes. Drain and set aside.
- Heat cooking oil in a wok, stir fry the chicken franks for 1 minute, take out from the wok and set aside.
- In the same oil, saute garlic until lightly brown, then add onions and, saute until tender.
- Add chicken, vegetables, corn and broth. Stir and cook until the chicken are done. Season with soy sauce,sugar and pepper.
- When the chicken and vegetables are done, stir in the rice noodles, mix well.
- Stir in the beaten eggs. Cook until the eggs are done.
- Turn off heat. Stir in the sesame seed oil and serve.
Nutrition Facts : Calories 539.5, Fat 24.6, SaturatedFat 6, Cholesterol 140.9, Sodium 2085.6, Carbohydrate 60.4, Fiber 4.2, Sugar 7, Protein 19.7
PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO(VEGETARIAN)
I have taken the liberty to change this recipe into a vegetarian one(except for the fish sauce). Hope you like it! :) Adapted from Cooking School Stories, Food Network.
Provided by Sharon123
Categories Soy/Tofu
Time 50m
Yield 6-8
Number Of Ingredients 16
Steps:
- Press tofu by cutting in half and placing paper towels on top, then placing a heavy cast iron skillet(or other heavy object) on top and pressing for 15-20 minutes, to squeeze out moisture. Cut tofu into 1 1/2" strips and roll in cornstarch to coat.
- In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
- Add tofu and sear until tofu is browned.
- To make a chiffonade, stack the cabbage leaves one on top of the other and roll tightly. Cut in thin slices.
- Add soy sauce, vegetable broth, fish sauce, carrots, celery, cabbage, and vegetarian sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
- Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with tofu and vegetables.
- Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.
Nutrition Facts : Calories 605.9, Fat 20.4, SaturatedFat 3.2, Sodium 1799.7, Carbohydrate 91, Fiber 8.9, Sugar 7.3, Protein 20.4
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