Pancit Guisado, another filipino favorite Noodle dish!
- 3 to 4 dried shiitake mushrooms
- 1/2 cup rice wine
- 1/2 cup hot water
- 2 oz dried mung bean thread noodles, approximately 2 bundles
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon peeled and minced fresh ginger
- 1/4 lb Chinese sausage or chorizo de Bilbao, diced
- 1/4 lb chicken breast, diced
- 3 teaspoons Aloha shoyu
- 2 tablespoons oyster sauce
- 2 cups Chicken Stock
- 1/4 teaspoon freshly ground black pepper
- 8 oz fresh thin, round egg noodles
- 1 carrot, peeled and cut into matchsticks
- 1 stalk celery, thinly sliced
- 2 cups finely shredded Napa cabbage
- 1 green onion (scallion), sliced
Place dried shiitake mushrooms in a bowl with rice wine and hot water. Soak mushrooms 15 to 20 minutes until softened. Remove mushrooms from bowl, reserving the soaking liquid. Remove and discard woody stems and slice mushroom caps thinly. Set aside.
Soak mung bean thread noodles in warm water for 5 minutes until softened. Drain water and set noodles aside.
Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, and ginger for 1 minute, making sure that the garlic does not burn. Add sausage and chicken. Continue sautéing another 4 to 5 minutes, until chicken turns opaque. Add soy, oyster sauce, chicken stock, reconstituted mushrooms, mushroom soaking liquid, and black pepper. Reduce heat to a low simmer for 5 minutes until chicken is cooked through. Add the egg noodles and bean thread noodles, making sure that they are completely submerged in the cooking liquid. Simmer 5 to 7 minutes until noodles are tender. Add carrots, celery, and Napa cabbage. Toss all ingredients together so that they are well combined. Garnish with sliced green onion (scallion).