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Sautéed Vegetables with Noodles
(Pancit Guisado)



  • 10 dried Chinese mushrooms, soaked in warm water 1 hour or longer
  • 1/2 pound pork, boiled and cut into 1/8 x 1/8-inch strips
  • 5 cups water
  • 3 bay leaves
  • 1 cup quartered onion
  • 1 tablespoon peppercorns
  • 1 pound rice stick noodles
  • 2 tablespoons finely minced garlic
  • 1 cup minced onion
  • 4 tablespoons corn or vegetable oil
  • 1 cup Chinese dried pork sausage, cut crosswise into 1/8-inch slices
  • 3 cups reserved broth
  • 1 cup cabbage, cut julienne-style and cut again in half
  • 1 cup carrots, cut julienne-style and cut again in half
  • 1/4 cup scallions
  • 1/2 cup coriander leaves
  • 1 teaspoon sesame oil
  • 2 cups snow peas
  • 2 cups cooked flaked chicken
  • 1/2 pound shrimps, shelled and deveined
  • 1/2 cup finely cut scallions
  • 6 lemon wedges
  • 2 hard-boiled eggs, sliced crosswise
  • Soy sauce and pepper to taste


  1. Drain mushrooms well and squeeze to extract most of the excess water. Chop and set aside.
  2. Boil pork in a mixture of 5 cups water, bay leaves, onion and peppercorns.
  3. When pork is tender, remove and cut into 1/8 x 1/8-inch strips. Set aside and save broth.
  4. Blanch rice stick noodles. Strain noodles and set aside.
  5. In a wok or large saucepan, sauté garlic and onions in oil till transparent.
  6. Stir in Chinese sausage. Bring to a boil and add the 3 cups of reserved broth.
  7. Add cabbage, carrots, 1/4 cup scallions and coriander and cook until done.
  8. Add noodles and sesame oil. Cook for 10 minutes.
  9. Stir in snow peas, pork, mushrooms, chicken and shrimp. Cook for 3 more minutes over low heat.
  10. Arrange on a large serving platter, sprinkle with 1/2 cup scallions and garnish with lemon wedges and sliced eggs.
  11. Add soy sauce and pepper to taste.


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