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Pansit Gisado


Pansit Gisado (Stir-fry Noodles)


1 packet Soft Egg Noodles (Miki) or Dry Canton you can mix these
1 lb. Medium shrimps, shelled
1 lb. Chicken thighs ( remove skin if you wished and diced)
1tsp. Fresh garlic, minced
1 large Onion, diced
1 bunch Green onions, thinly diced
1/4 head Cabbage, diced
2 medium Carrots diced thinly
1 medium Chayote dice in 1/4 inch
1/4 lb. Snow peas (remove both end and cut into half)
1 large Sprig leek diced in 1/4 inch
3 tbsp. Cooking oil
1/4 cup Soy sauce
1/4 tsp. Ground pepper
some Dashes of salt


Wash the vegetables thoroughly after dicing and drain.

Boiled chicken and set aside the broth as you need that to cook with all the ingredients later

In a deep sauce pan or wok, in medium heat, pour the cooking oil and sauté the garlic, diced onion, diced chicken, shrimps and stir evenly and covered for 5 minutes

Put all the vegetables and stir evenly again, pour soy sauce , pepper and salt and half of the chicken broth and covered and simmer for 6 minutes.

Use slotted spoon set aside these ingredients in a clean bowl leaving the gravy on the sauce pan.

Meanwhile pour and mix the remaining broth to the pan simmer and drop the noodles.

Stir evenly and frequently until the noodle is cook, probably 5-6 minutes or until they soften but not soggy.

On another serving bowl, pour the cooked noodles and spread the cooked vegetables stir once to mix, save some cooked vegetables to be spread on the top to look presentable.

Simple tips:

We serve and eat this with bowl of rice, alternatively with buttered bread or with our traditional steamed rice cake if is available.




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Last modified: May 26, 2003