Pancit Bihon Guisado

I have been wanting to make this dish for the longest time, but just couldn't find the right chance to do so. But when I couldn't take it any longer and my cravings got the best of me, I just decided to do it. :-)

On a more serious note, I have been eating pansit (noodles) all my life, but I just recently found out that the word "pansit" is from the Hokkien word "pian i sit" which means "something conveniently cooked fast." And I have the Philippine Center for Investigative Journalism website to thank for that bit of meaty info (pardon the pun).

All that to say, try making pancit! It is fast, easy, healthy, and oh so yummy! (Did I mention that it was healthy?)

What you need:

• 1 bundle (8 oz) pancit (rice noodles)
• 1 pound pork, cut into strips
• 2 pieces chorizo, sliced
• 1/4 Vidalia onion, sliced
• 8 cloves of garlic, roughly minced
• 2 carrots, sliced
• 1/4 head of cabbage, shredded
• 1 can (8 oz) water chestnuts
• 1 pack (8 oz) baby bella mushrooms, de-stemmed, caps sliced
• 1/2 cup snow peas
• 4 cups chicken broth
• 2 tablespoons oyster sauce
• 3 tablespoons soy sauce
• 2 tablespoons canola oil

What to do:

Soak the noodles in water for at least 10 minutes.

Meanwhile, in a wok, heat the canola oil over medium-high heat. Saute the garlic and onion for about a minute, then add the mushrooms, pork, and sliced chorizo. Cook for about 3-4 minutes, or until the pork is no longer pink. Mix in the rest of the vegetables and saute for about 2 minutes.

Add the soaked noodles and chicken broth. Lower the heat to medium and cook for about 15 minutes. If you prefer your noodles soupy, add more broth. Season with the oyster sauce and soy sauce. Serve with lemon on the side.

Tips, Tricks and Tweaks:

1. You can add other veggies like celery or scallions.

2. Not a big fan of pork? Use cooked chicken instead.

3. Adjust the amount of broth depending on your preference.

4. Garnish with hard boiled eggs.