Pancit Guisado

Ingredients

• ½ pound dried egg noodles or fresh pancit canton
• ½ pound boneless skinless chicken thighs
• ½ pound large shrimp, peeled and deveined
• 3 tablespoons extra-virgin olive oil
• 6 whole garlic cloves, peeled
• 1 whole medium yellow onion
• 2 whole medium carrots
• 1 whole red bell pepper
• 1.5 cups green cabbage
• 4 tablespoons low-sodium soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh lime juice
• 3 whole scallions, green and white parts separated
• 2 tablespoons fresh cilantro leaves

Instructions

1. 1

   Bring a large pot of salted water to a boil over high heat. Add the noodles and cook according to package directions until just tender — you want them with a slight bite, not mushy, since they'll continue cooking when you toss them in the pan. Drain in a colander and set aside.

2. 2

   Cut the boneless skinless chicken thighs into bite-sized pieces, roughly 1 inch each. Season lightly with 0.25 teaspoon kosher salt and a pinch of black pepper.

3. 3

   Pat the large shrimp completely dry with paper towels — this helps them develop a better exterior sear. Season with a pinch of salt and pepper.

4. 4

   Finely mince the 6 garlic cloves with a knife. Dice the medium yellow onion into 1/4-inch pieces. Cut the 2 medium carrots into thin matchsticks (about 2 inches long and 1/8 inch thick). Slice the red bell pepper into 1/4-inch-wide strips. Slice the green cabbage into 1/4-inch ribbons. Slice the scallions on the bias, keeping white and green parts separate.

5. 5

   In a small bowl, whisk together 4 tablespoons low-sodium soy sauce, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 0.25 teaspoon black pepper, and 1 tablespoon fresh lime juice. Set the sauce mixture aside.

6. 6

   Set a large 14-inch wok or wide skillet over medium-high heat. Pour in 1.5 tablespoons of extra-virgin olive oil and let it heat until it just begins to shimmer and move easily in the pan, about 1-2 minutes.

7. 7

   Add the seasoned chicken pieces and spread them out in a single layer. Let them sear without moving for 2-3 minutes until the bottoms turn golden and opaque — this develops flavor through browning. Stir and continue cooking, stirring occasionally, until the chicken is cooked through and no pink remains in the center, about 4-5 more minutes. Transfer to a plate.

8. 8

   Add the remaining 1.5 tablespoons olive oil to the wok. When it shimmers, add the seasoned shrimp in a single layer. Sear for 1-2 minutes per side until they just turn pink and opaque — do not overcook or they'll become rubbery. Transfer to the plate with the chicken.

9. 9

   Add the minced garlic to the wok and stir constantly for 15-20 seconds until fragrant — you should smell the garlic bloom and it will just begin to turn light golden. This releases its oils without letting it burn.

10. 10

    Add the diced onion and carrot matchsticks. Stir and cook for 2-3 minutes until the onion becomes translucent and the carrots soften slightly, keeping a slight bite. You should hear a steady sizzle.

11. 11

    Add the sliced red bell pepper and green cabbage ribbons. Toss constantly for 1-2 minutes until the cabbage wilts slightly and the peppers are just tender-crisp. The whole pan should smell sweet and vegetal.

12. 12

    Return the cooked chicken and shrimp to the wok. Add the reserved cooked noodles, breaking up any clumps with two wooden spoons or chopsticks as you mix. Toss gently but thoroughly for 1 minute.

13. 13

    Pour the sauce mixture (soy sauce, fish sauce, oyster sauce, lime juice, and black pepper) over the noodles and vegetables. Using two wooden spoons or chopsticks, toss constantly and thoroughly for 2-3 minutes, making sure the sauce coats everything evenly and the noodles are warmed through. You should see the sauce cling to the noodles and everything glisten.

14. 14

    Taste a noodle. If you want more saltiness or depth, add 1/2 teaspoon more soy sauce or a few drops more fish sauce. Toss again for 30 seconds.

15. 15

    Transfer the pancit guisado to a large serving platter or divide among four shallow bowls. Top with the reserved scallion greens and fresh cilantro leaves. Serve immediately while hot — the noodles should be steaming.

Tools you’ll need

• large pot
• colander
• chef's knife
• cutting board
• paper towels
• small mixing bowl
• whisk
• 14-inch wok or wide skillet
• two wooden spoons or chopsticks
• large serving platter or shallow bowls

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