BIHON GUISADO (SAUTEED NOODLES)

I recently discovered a $10 Fiesta gift card lurking in my paper clutter.  It was from 2006!  I almost threw it in the trash, but decided against it and called Fiesta instead.  The representative on the line asked me to send it to her so she could issue me a new one . . . and she did.

I got it in the mail a couple of weeks ago.  I stopped in at a Fiesta and bought most of the ingredients for the recipe I will be sharing today.  I love Oriental cooking - especially Filipino foods since visiting there.  (Hubby introduced me to Lumpia and it was so good.  Forgive me, but I drool.)

We had this for lunch and dinner today along with some very yucky cookies.  I hope the birds liked them better than we did.  :(


These are the ingredients needed to make approximately 6 servings.

1 Tbs canola oil
1 small red onion, diced
4 cloves of garlic, minced
1 cup chicken, cut into thin, bite-sized chunks
15 shrimp, peeled, deveined, and cut into thirds
5 Tbs soy sauce (low-sodium recommended)
1 Tbs oyster sauce
1/2 tsp each salt and pepper
2 1/2 cups chicken broth
1 cup cabbage, shredded
1/2 cup carrots, pre-shredded
1/2 cup stir-fry veggies
8 oz. package of rice noodles

It is best to have your ingredients prepared BEFORE beginning to cook them because things go pretty fast and there might not be time to mince, dice, and shred once you get started.  (I took the photo above before I had finished prepping the shrimp.  I left the frozen veggies in the bag until I was ready for them, and if you notice, I left the chicken on the cutting board.  It didn't even make it to the photo-shoot. ;) 

Pre-heat a wok on high heat.  (If you don't have a wok, a large, deep skillet should work fine as long as it can take high heat.)  Next, add your oil, onion, and garlic to the wok.  Saute just until the garlic starts to turn golden.  Do not overcook as garlic burns quickly and will taste extremely bitter.  Next, add in the chicken and shrimp and cook about 3-5 minutes on high.  While the meat is cooking begin adding in the soy sauce, oyster sauce, salt and pepper.  Stir to mix well. 

Gently pour in the chicken broth and add the cabbage, carrots, and stir-fry veggies stirring once again to coat all the vegetables.  Bring to a boil, and remove meat and vegetables using a spider or a slotted spoon in order to leave the broth in the wok.  The meat will be cooked and the veggies will be crisp but tender.

This is what the veggie/meat mixture looks like when removed from the broth.

 

Bring the broth back up to a good boil.  Add the package of rice noodles and immerse in the broth.  Stir constantly and cook according to package directions.  (I cooked mine for 3 minutes.)  The noodles soaked up the broth and turned a nice brown color.

All that's left is to plate your food and enjoy a delicious meal. 
I highly recommend serving it with lemon slices if you like the tang of citrus.