Sauteed Chinese Nood-le-s-cious aka Pancit Guisado for breakfast

I have a strong craving for pancit tonight. Why I can’t cook it tonight at 11:34, local time is not really a wonder. No eating for me beyond 10:00. Am trying to take care of my health, you see

Pancit or 'chow mein', is my comfort food. Anytime, I am feeling deprived, I cook pancit. In our home, all birthday and other celebrations are usually accompanied by pancit.

Craving and all, please not those advertised on TV.

So tomorrow it shall be. Just like so many pancits I have prepared in the past, this one is going to be devoured like I have not eaten for three days. Imagine, having to wait 8-9 hours before breakfast.

I shall use as usual
½ cup boiled and flaked chicken (usually from the breast)
½ cup boiled shrimps ( medium sized) peeled and deveined
½ cup pork,boiled and sliced
½ cup ham strips (left-over from the previous weeks’ menu)
½ cup light soy sauce
1 cup cabbage shredded
1 cup carrots sliced in long strips
1 cup shredded celery
1 pack 400 gms Chinese noodles (Canton)
5 cloves crushed garlic
1 medium sized onion sliced
Salt and pepper to taste
1 cup shrimp juice from boiled shrimps
1 cup chicken broth
Lemon juice in soy sauce as condiment

Saute onion, garlic. Add pork and stir until brown. Then add chicken, followed by shrimps. Add carrots and then cabbage. Salt and pepper to taste. Remove quarter of this mixture for garnish. Add soy sauce and the rest of the liquids. Simmer for a minute then add the noodles. Cover and wait till the noodles are wilted. That should take about 4 minutes. By this time the noodles should all be moist but firm. Remove from pan and on to a glass platter. Garnish. Best when hot. Yum the lemon juicy-soy sauce condiment.

This is how it is going to look tomorrow :-)

Tonight, in the meantime, my pancit craving lies over the ocean.

A delicious write –up about pancit here.

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