Pancit Lomi Guisado
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!
Servings: 4 Servings
- 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.
Calories: 447kcal | Carbohydrates: 51g | Protein: 29g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 136mg | Sodium: 886mg | Potassium: 1131mg | Fiber: 9g | Sugar: 9g | Vitamin A: 123.8% | Vitamin C: 225.2% | Calcium: 20% | Iron: 19%