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 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 actually more of a technique than a recipe as there are really no fast rules on what goes into the dish. You can pull it together with almost any protein and vegetables your
heart tummy fancies. In fact, I used bits and scraps leftover from previous recipes to make this pancit lomi guisado and it still came out a-mah-zing!
I made this pancit lomi 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!
Making pancit is really about correct procedure than a exact list of ingredients. Check out my cooking tips below!
Tips on How to Make Pancit Lomi Guisado:
- Coating the chicken and shrimp in a corn starch is a “velveting” cooking technique I love to use as it 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.
- I love to 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. Allow to marinate for about 5 minutes.
- In a bowl, combine shrimp and the remaining 1 teaspoon of corn starch until shrimp is fully coated. Allow to 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 almost done.
- Add chayote and cook, stirring regularly, for about 2 to 3 minutes or until almost done.
- Add carrots and cabbage and cook, stirring regularly, for about 1 minute or until almost done.
- 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.