Pancit Guisado Recipe

INGREDIENTS:

• 1 package rice sticks (pancit bihon)
• 1 package flour sticks (pancit canton)
• 2 cups left over Honey Baked Ham (or similar) cut into thin slices
• 1 small cabbage, chopped
• 2 small cans of button mushrooms, liquid drained (or you can use any type of fresh mushrooms, chopped)
• 1/3 cup organic peas
• 1 medium-sized red onion, chopped
• 4 cloves garlic, minced
• 4 teaspoons soy sauce
• 4 cups organic chicken stock
• Fresh ground black pepper to taste

OPTIONAL INGREDIENTS:

• 2 medium carrots, Julienne
• 1 stalk celery, finely chopped

OPTIONAL GARNISH/DRIZZLE:

• Freshly chopped green onions
• Hard boiled eggs, cut into wedges
• Lemon or Calamansi drizzle, to taste

INSTRUCTIONS:

1. In a large pan, heat the oil, then sauté the garlic and onion.
2. Add the slices of ham and cook for about five minutes.
3. Add the button mushrooms, peas, fresh black ground pepper, two teaspoons soy sauce; then mix together.
4. Add the cabbage and cook for another two minutes. Set aside.
5. Meanwhile, in a separate large pan add-in the chicken stock, then boil.
6. Put-in the pancit bihon and pancit canton until the liquid has been absorbed by the noodles (but not dried out). Set aside.
7. In a large serving platter, place the noodles first; then top with the remaining ingredients.
8. Garnish with green onions, hard-boiled egg wedges, and drizzle with lemon, if desired. Serve warm. Enjoy!

Source: The Cooking Apprentice

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