Philippine Stir Fried Rice Noodles Pansit Grisado Recipes

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PANCIT CANTON (FILIPINO STIR-FRIED NOODLES)



Pancit Canton (Filipino Stir-Fried Noodles) image

Thick and steamy noodles mixed with al dente vegetables and plump meat in a savory soy sauce--this pancit canton recipe is super easy to make and you'll want to make it for your next celebration.

Provided by MG Sanchez

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 18

8 c filtered water (for boiling)
filtered water and ice (for ice bath)
2 c cabbage (½ small cabbage) (finely shredded)
1 c string beans (5-7 string beans) (¼ inch pieces & sliced in a bias)
¼ c chinese celery (2-3 pieces of celery) (¼ inch pieces & sliced in a bias)
1 c carrot (2 medium sized carrots) (julienned)
1 tbsp vegetable oil
1 c yellow onion (½ medium onion) (chopped)
1 tbsp garlic (5 garlic cloves) (minced)
¼ lb pork belly (sliced into ¼ inch strips)
¼ lb shrimp (peeled and deveined)
¼ lb chicken thighs (sliced into ¼ inch strips)
14 oz chicken broth
2 tbsp soy sauce
1 tbsp oyster sauce
1 pack wheat flour noodles
¼ tsp black pepper
calamansi or lime slices (optional topping)

Steps:

  • In a large pot, add the water and bring to a boil. Cook the vegetables using the following instructions:Cabbage: Cook for about 1 minute or until soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. String beans: Cook for about 2 minutes or until slightly soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Chinese celery: Cook for about 2 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Carrots: Cook these last because it might stain your water. Cook for about 3 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside.
  • In a large pan or a wok over medium high heat, add the vegetable oil and onions. Saute onions for about one minute, then add the garlic and saute for 30 seconds or until fragrant.
  • Add the pork and chicken strips into the pan and cook for about 2 minutes or until the meat changes color to light brown.
  • Add chicken broth, soy sauce, and oyster sauce into the pot and stir until all ingredients are combined. Cook for an additional 5 minutes to thicken the sauce and finish cooking the meat.
  • Add the shrimp and cook until it turns pink and opaque, about one minute.
  • Add the wheat noodles and cook for 1-2 minutes until the noodles are al dente.
  • Add the blanched vegetables in the pan and stir them in to combine with the ingredients. Cook for an additional 1-2 minutes to warm the veggies.
  • Serve the pancit canton immediately.

Nutrition Facts : Calories 721.7 kcal, Carbohydrate 97.7 g, Protein 32.9 g, Fat 25.6 g, SaturatedFat 9.9 g, Cholesterol 119.6 mg, Sodium 1306.1 mg, Fiber 3.3 g, Sugar 5.4 g, ServingSize 1 serving

STIR-FRIED RICE NOODLES WITH SHRIMP AND ADOBO (PANSIT BIHON GUISADO)



Stir-Fried Rice Noodles with Shrimp and Adobo (Pansit Bihon Guisado) image

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

2 dried mushrooms
1 1/2 cups warm water
1/2 cup leftover chicken and/or pork adobo meat, shredded (or shredded rotisserie chicken)
1 tablespoon red or white wine (optional)
3 tablespoons vegetable oil, divided
4-6 cloves garlic, minced
1 small to medium onion, cut into slivers
1-2 celery ribs, chopped
1 small red bell pepper, seeded and cut into thin strips
1/4 cup fresh shrimp, peeled and deveined, or dried shrimp
1/4 cup soy sauce, plus a dash for serving
1 medium carrot, cut into thin strips
1 chayote or zucchini, cut into thin strips, or 1/2 head broccoli or napa cabbage, chopped
1/2 pound bihon (dry rice noodles) (see Note)
1/2 teaspoon freshly ground black pepper
Dash freshly squeezed calamansi (or lime) juice, for serving (optional)

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.

PANSIT/PANCIT PHILIPPINE NOODLE STIR-FRY



Pansit/Pancit Philippine Noodle Stir-fry image

Savory deliciousness with a hint of sweetness and lemony tang is this tried and tested EASY recipe for the classic Filipino noodle stir-fry PANCIT! Perfect for any party as it is a sure crowd-pleaser and makes a huge batch.

Provided by Manila Spoon

Categories     Main Course     Snack

Number Of Ingredients 12

2 tbps olive oil
4 cloves garlic, ( chopped)
1 medium onion, (chopped)
2 cups cooked or boiled chicken (reserve water used for boiling chicken), (shredded )
1½ cups each carrots, green beans, snow peas or cabbage,
2 (8 oz) packs of Pansit Bihon (rice noodle stick) or a combo of pancit canton (egg noodles) and pancit bihon,
5 tbsp soy sauce, (regular or gluten-free)
1½ tbsp oyster sauce, (regular or gluten-free)
2 tsp sugar
salt, (to taste)
pepper, (to taste)
1 calamansi, lemon or lime, (or as needed)

Steps:

  • Boil the chicken (1 large breast or 2 thighs) in over 3 cups of water (or enough water to cover the meat). Cook until tender. Reserve about 3 cups of the liquid remaining. When the chicken is cool enough to handle, shred them or slice into small pieces. Set aside.
  • Heat oil in a big wok. Saute garlic and onion for a minute. Add the cooked chicken and season with a little salt and pepper. Stir in the veggies and cook for another 3-4 minutes or until a little tender.
  • Pour about 2 1/2 cups of the reserved liquid into the wok. Season with the soy and oyster sauces and sugar. Bring to a boil.
  • When it begins to boil add the egg noodles (pancit canton, if using this as combo with rice stick noodles). Press and fold the noodles a few times to ensure it gets soaked in the sauce. When it starts to soften stir in the rice stick noodles/pancit bihon. Continue to stir and fold the noodles while trying to soak them in the sauce until all the liquid has dried up and the noodles are tender.
  • Add some more stock or water if the sauce dries up before the noodles are tender. Taste and adjust seasoning with a little salt and pepper, if desired. Serve with calamansi (or lemon/lime) - squeeze a few drops on your noodles before eating for some extra flavor and tang! Enjoy!

STIR-FRIED RICE NOODLES WITH PORK CHOPS



Stir-Fried Rice Noodles with Pork Chops image

Stir fries come together very quickly and the key to a successful stir fry? Mise en place! Making sure all your ingredients are measured and prepped before you start cooking saves you so much time in this yummy dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 ounces thin rice noodles
3 tablespoons vegetable oil
8 thin-cut boneless pork chops (1/4 inch thick; about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup soy sauce
2 tablespoons sambal oelek, plus more for serving
1 2-inch piece fresh ginger, peeled and sliced into matchsticks
4 scallions, sliced (dark green parts separated)
4 ounces shiitake mushrooms, sliced
2 small carrots, thinly sliced on an angle
4 ounces snap peas, halved lengthwise

Steps:

  • Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
  • Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
  • Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.

Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 85 milligrams, Sodium 1322 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO



Philippine Stir-Fried Rice Noodles: Pansit Grisado image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

4 ounces soy oil
2 cloves garlic, peeled and minced
4 ounces julienned Spanish onion
1 pound boneless pork loin, trimmed and cut into 1 1/2 inch strips
4 ounces soy sauce
2 pints white chicken stock
1/2 ounce oyster sauce
14 ounces carrots, washed, peeled and cut julienne
14 green cabbage, washed and finely cut chiffonade
8 ounces Chinese sausage, cut into narrow strips, about 1 1/2 inches long
1 pound rice noodles, soaked in warm water (to cover) for 20 minutes
Salt and ground white pepper
3 scallions, washed, trimmed, and coarsely chopped, as a garnish
2 lemons, washed, tips cut off, sliced into wedges, as a garnish

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.

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO(VEGETARIAN)



Philippine Stir-Fried Rice Noodles: Pansit Grisado(Vegetarian) image

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

2 -4 ounces vegetable oil, 1/4 cup (or more)
2 garlic cloves, peeled and minced
4 ounces julienned Spanish onions (about 1/2 cup)
1 lb firm tofu, pressed, cut into 1 1/2 inch strips
1/4 cup cornstarch
4 ounces soy sauce (1/4 cup)
2 pints vegetable broth
1/2 ounce fish sauce
14 ounces carrots, washed, peeled and cut julienne (1 1/2-2 cups)
4 ounces celery, julienned (1/2 cup)
14 leaves green cabbage, washed and finely cut, chiffonade style (see below)
8 ounces vegetarian sausages, cut into strips, about 1 1/2 inches long
1 lb rice noodles, soaked in warm water (to cover)
salt & fresh ground pepper
4 scallions, washed, trimmed, and coarsely chopped, as a garnish
2 lemons, washed, tips cut off, sliced into wedges, as a garnish

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

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO



Philippine Stir-Fried Rice Noodles: Pansit Grisado image

How to make Philippine Stir-Fried Rice Noodles: Pansit Grisado

Provided by @MakeItYours

Number Of Ingredients 14

4 ounces soy oil
2 cloves garlic, peeled and minced
4 ounces julienned Spanish onion
1 pound boneless pork loin, trimmed and cut into 1 1/2 inch strips
4 ounces soy sauce
2 pints white chicken stock
1/2 ounce oyster sauce
14 ounces carrots, washed, peeled and cut julienne
14 ounces green cabbage, washed and finely cut chiffonade
8 ounces Chinese sausage, cut into narrow strips, about 1 1/2 inches long
1 pound rice noodles, soaked in warm water (to cover) for 20 minutes
Salt and ground white pepper
3 scallions, washed, trimmed, and coarsely chopped, as a garnish
2 lemons, washed, tips cut off, sliced into wedges, as a garnish

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.

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