Philippine Pancit Guisado Fried Noodles with Mixed Meats
Experience the vibrant flavors of the Philippines with this hearty and satisfying dish: Philippine Pancit Guisado Fried Noodles with Mixed Meats. This classic Filipino stir-fried noodle recipe combines tender pancit canton noodles with a medley of proteins—juicy chicken, savory pork belly, succulent shrimp, and smoky Chinese sausage—balanced perfectly by crisp, colorful vegetables like carrots, green beans, and cabbage. Simmered in a savory blend of soy sauce, oyster sauce, and chicken broth, these noodles soak up a rich, flavorful base, making every bite irresistible. Garnished with fresh calamansi or lemon slices and optional green onions, this dish is as visually appealing as it is delicious. Easy to prepare in under an hour, this recipe is perfect for family gatherings, festive celebrations, or a comforting weeknight meal. A true taste of Filipino culinary tradition awaits!
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Recipe Information
Ingredients
- 500 grams Pancit Canton (egg noodles)
- 200 grams Chicken breast, sliced thinly
- 200 grams Pork belly, sliced thinly
- 150 grams Shrimp, peeled and deveined
- 1 piece Chinese sausage, sliced diagonally
- 4 cloves Garlic, minced
- 1 medium Onion, sliced thinly
- 1 medium Carrot, julienned
- 100 grams Green beans, sliced diagonally
- 150 grams Cabbage, shredded
- 60 ml Soy sauce
- 30 ml Oyster sauce
- 500 ml Chicken broth
- 3 tablespoons Cooking oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 pieces Calamansi or lemon, sliced for serving
- 2 stalks Green onions, chopped (optional garnish)
Instructions
Prepare all ingredients by slicing the meats, vegetables, and garnishes as instructed. Set them aside.
Heat 2 tablespoons of cooking oil in a large wok or deep skillet over medium heat.
Add the minced garlic and sliced onion to the wok, and sauté until fragrant, about 2 minutes.
Add the chicken breast and pork belly to the wok. Cook for 5-6 minutes or until the meat is lightly browned and cooked through.
Remove the cooked meats from the wok and set them aside.
In the same wok, add the remaining 1 tablespoon of cooking oil. Toss in the shrimp and Chinese sausage. Stir-fry for 2-3 minutes or until the shrimp turns pink.
Remove the cooked shrimp and sausage, and set aside with the other meats.
In the wok, pour in the chicken broth and bring it to a simmer. Add the soy sauce, oyster sauce, salt, and black pepper. Stir well to combine.
Add the pancit canton noodles to the simmering broth, gently tossing them to absorb the sauce and soften. This should take about 3-4 minutes.
Once the noodles have softened, return all the cooked meats and seafood to the wok. Toss them with the noodles to distribute evenly.
Add the carrot, green beans, and cabbage. Stir-fry everything together for another 4-5 minutes until the vegetables are tender-crisp and well combined with the noodles.
Taste the noodles and adjust the seasoning with additional salt or soy sauce if needed.
Transfer the pancit guisado to a large serving dish. Garnish with calamansi slices and chopped green onions if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
3337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 9976 mg | 434% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 35.1 g | ||
| Protein | 179.6 g | 359% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3515 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
