Pancit Mami Guisado
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INGREDIENTS 8-ounces boneless pork
8-ounces boneless chicken breast
1 teaspoon salt
16-ounces fettuccini pasta
2 garlic cloves, minced
1 small onion, chopped
2 carrots, sliced
2 celery stalks, diced
1 teaspoon paprika
4-ounces shrimp, shelled
3 tablespoons fish sauce
1/2 cup bean sprouts
1/4 cup snow peas
2 green onions, sliced
3 tablespoons oilIn a heavy 3 to 4-quart saucepan, place pork and chicken. Add water to cover by 1-inch. Bring to a boil and reduce heat. Cover and simmer for 15 to 20 minutes or until chicken is done. Remove chicken. Continue cooking pork, about another 20 minutes, or until tender. Remove meat with a slotted spoon, reserving liquid.
Cut pork into 1-1/2-inch julienne strips. Shred chicken into similar size pieces.
In a large pan, bring reserved cooking liquid to a boil. If necessary, add more water. You will need enough to cook the noodles. Add noodles to the pan and return to a boil. Continue cooking, stirring, until noodles are al dente, about 1 minute. Remove noodles and rinse with cold water.
Heat 2 tablespoons oil in a skillet over moderate heat. Add garlic and onion, cooking until soft. Add the carrots and celery, and stir-fry for 1 minute. Remove vegetables. Add paprika, shrimp, pork and chicken. Stir-fry for 1 minute, or until shrimp is pink and firm. Add cooked vegetables, and stir-fry until heated through. Cover and remove pan from heat.
Heat 1 tablespoon oil in skillet. Add the noodles, and toss until heated through, about 2 to 3 minutes. Add the fish sauce and stir until evenly mixed.
To serve, mound the noodles on a heated platter. Spoon the meat and vegetable mixture over the noodles. Garnish with bean sprouts, blanched snow peas, and green onions.
Makes 8 servings
NOTE - In the Philipines, a couple of sweet Chinese sausages would also be sliced and added in with the other pork. Very thin egg noodles would be used, but fettuccine will work, too.