Pancit Lomi Guisado with fresh egg noodles, chicken, sausage, shrimp, and vegetables is a hearty dish the whole family is sure to love. Perfect for a midday snack or dinner meal!
Noodles are pantry staples I always keep a steady supply of at home. I love how they’re versatile enough to turn into soups or stir-fries and how they can easily be whipped up into a quick meal. With canton, ramen, bihon, or fresh egg noodles on hand, a filling midday snack or scrumptious dinner is just a matter of minutes!
Pancit is more of a technique than a recipe as there are no fast rules on what goes into the dish. You can pull it together with almost any protein and vegetables your
heart tummy fancies.
I made this pancit lomi guisado with chicken, shrimp, lap chong (Chinese sausage), carrots, chayote, broccoli, and cabbage as I wanted to use up what I had in the fridge but feel free to add or swap your favorite pancit ingredients. Here are also a few ideas below.
Meat and vegetables to use in pancit:
- Pork Belly-slice thinly so they can be stir-fried quickly
- Bone-in chicken cut into bite-sized pieces-boil in a quart of water until cooked through, drain, and reserve about 1 cup of the liquid. Stir-fry the chicken pieces with the rest of the ingredients and use the broth in place of water
- Fish balls, squid balls, meatballs or kikiam-cut into desired pieces and lightly brown before tossing into the pancit
- Chicken or pork liver-cook briefly to keep from toughening
- Ground beef or ground chicken-lightly brown and break into chunks
- Lechon kawali-chop into bite-size pieces and toss in the pancit just until heated through
- Crushed chicharon-top pancit before serving
- Dried mushrooms-soak in water according to package directions to soften
- Chinese celery (kinchay)-one of my favorite vegetables to use, love the aroma and flavor!
- Pechay or spinach-swap them for the cabbage
What else do you add to pancit? Make sure to share in the comments below!
- Coating the chicken and shrimp in a corn starch is a “velveting” cooking technique that keeps the meat moist and tender even when cooked in high heat.
- Stir-fries take only a few minutes, so have all your ingredients ready to go. Cut your meat and veggies into uniform bite sizes so they’ll cook fast and evenly.
- A wok is best, but any wide skillet with slanted sides will work as well. You might have to cook in batches if you don’t have a big enough cookware to prevent spills (tossing all the ingredients can get pretty messy) and to ensure good distribution of ingredients.
- Use tongs or chopsticks to stir-fry as they help keep the noodles intact and lessen breakage.
Pancit Lomi Guisado
- 1/2 pound boneless, skinless chicken breast, sliced thinly
- 1/4 pound medium shrimp, peeled and deveined
- 3 tablespoons canola oil
- 1 package (14 ounces) fresh lomi noodles
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 2 teaspoons corn starch
- 2 pieces Chinese sausage, sliced thinly on a bias
- 1 head broccoli, cut into small florets
- 1 chayote, peeled and sliced into thin chunks
- 2 large carrots, peeled and julienned
- 1/2 head cabbage, sliced thinly
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 cup water or chicken broth
- salt and pepper to taste
- In a bowl, combine chicken and 1 teaspoon of the corn starch until chicken is fully coated. Marinate for about 5 minutes.
- In a bowl, combine shrimp and the remaining 1 teaspoon of corn starch until shrimp is fully coated. Marinate for about 5 minutes.
- In wide pan or wok over medium-high heat, heat 1 tablespoon of oil. Add chicken and cook color changes. Remove from pan and keep warm.
- In the pan, add another tablespoon of oil if needed. Add shrimp and cook just until color changes. Remove from pan and keep warm.
- In the pan, add sausage and cook, stirring regularly, for about 1 to 2 minutes until lightly browned. Remove from heat and keep warm.
- In the pan, add another tablespoon of oil if needed. Add onions and garlic and cook until softened.
- Add broccoli and cook, stirring regularly, for about 2 to 3 minutes or until half cooked.
- Add chayote and cook, stirring regularly, for about 2 to 3 minutes or until half-cooked.
- Add carrots and cabbage and cook, stirring regularly, for about 1 minute or until half-cooked.
- Add noodles, stirring gently to loosen and evenly distribute.
- Return chicken, shrimp, and sausage to the pan.
- Add water or broth, oyster sauce, and soy sauce.
- Gently toss and stir, adding more liquid as needed, until noodles are done, chicken, and shrimp are cooked through, vegetables are tender-crisp, and liquid is mostly absorbed.
- Season with salt and pepper to taste. Transfer to serving platter and garnish with chopped green onions and fried garlic bits. Serve with calamansi wedges, if desired.