Pancit Guisado

Pancit, the versatile food. One can eat it at breakfast, lunch, dinner even during merienda (morning tea or afternoon tea here in Oz). I think this is more popular during merienda. In our household, it is always a meal. This is what we had for lunch yesterday. I must have hit it right because there was no left-over. Poor dog didn't have any tucker afterwards. I was so busy taking a picture of it, by the time I sat down on the table it was almost gone. So this is the only serving I had ... but it was worth it. Calamansi were from the garden. I have heaps in the garden, I wonder if I can sell them ... hmmmmm.

Ingredients:

1 500 grams packet of rice vermicelli noodles (bihon) Soak the noodles in hot water before preparing all the ingredients
1 cup of shredded cooked chicken or pork (left over bbq chicken is ideal)
a handful of shrimps
2 tbsp of cooking oil
2 cloves garlic, minced finely
1 onion, chopped finely
1 carrot, sliced thinly, julienne
50 - 100 grams of beans (Baguio beans) sliced thinly and diagonally
1 – 2 cups of shredded cabbage (I like cabbage, the more the merrier)
2- 3 tbsp of soy sauce
1 – 2 tbsp of sweet soy sauce (kecap manis), optional

Directions:

Heat oil then sauté the garlic until brown.
Put the onion and stir for a minute.
Mix the carrots and beans.
Mix thoroughly, then add the cooked chicken and shrimps.
Season with soy sauce and sweet soy sauce.
Keep stirring then add the cabbage. Stir until the cabbage is well coated with the sauce then add the noodles and mix thoroughly.
Serve with calamansi, pepper and extra fish sauce on the side.