Philippine Stir Fried Rice Noodles Pansit Grisado Recipes

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO(VEGETARIAN)

Steps:

• Press tofu by cutting in half and placing paper towels on top, then placing a heavy cast iron skillet(or other heavy object) on top and pressing for 15-20 minutes, to squeeze out moisture. Cut tofu into 1 1/2" strips and roll in cornstarch to coat.
• In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
• Add tofu and sear until tofu is browned.
• To make a chiffonade, stack the cabbage leaves one on top of the other and roll tightly. Cut in thin slices.
• Add soy sauce, vegetable broth, fish sauce, carrots, celery, cabbage, and vegetarian sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
• Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with tofu and vegetables.
• Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

STIR-FRIED RICE NOODLES WITH PORK CHOPS

Steps:

• Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
• Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
• Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.

VEGETARIAN PANSIT NOODLES (FILIPINO)

Steps:

• Take the rice noodles and soak them in a bowl with warm water and set aside.
• Fry the tofu in a pan with the 1/2 cup canola oil. Once the tofu is fried set it aside on paper towels.
• In a large pan or wok heat the 2 Tbsp canola oil with the garlic and onion until the garlic is slightly brown and the onion turned clear.
• Add the green beans, carrots, and bell pepper and simmer for about 5 minutes.
• Add the soy sauce, chicken seasoning, and water. Mix well and then add the fried tofu and cabbage. Simmer again for about 3 minutes.
• Drain the noodles and then add them to the vegetables and tofu. Mix it in well and cook for another 5 to 8 minutes more.
• Eat right away. :).

PANSIT PALABOK (RICE NOODLES WITH SHRIMP SAUCE)

Steps:

• In a small saucepan, melt the butter over medium heat, then whisk in the flour and cook, whisking continuously, until the flour and butter are totally combined and have turned a light blond color.
• Immediately whisk in 2 cups (480 ml) of the warm stock and bring the mixture to a boil, then stir and simmer over low heat until the sauce thickens, about 10 minutes. If it gets too thick, add a little more stock. Season with fish sauce, then set the sauce aside and keep hot.
• In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook, stirring continuously, for 1 minute. Add the shrimp and squid and cook, stirring often, until the shrimp begin to curl and turn pink, about 5 minutes. Turn off the heat.
• Put the warm cooked noodles on a serving platter and spoon the warm sauce over the center of the platter. Top the noodles with the cooked shrimp and squid, alternating shrimp and squid around the platter. Sprinkle on the crushed pork rinds, smoked tofu, and tinapa.
• Serve immediately with lemon wedges.
• Shrimp Stock:
• In a stockpot, heat the vegetable oil over medium heat. Add the onion and cook, stirring occasionally and making sure not to let it brown, for 4 minutes, or until soft. Add the garlic and shrimp shells and cook, stirring continuously, until the shells turn pink.
• Add the annatto seeds, crab paste, lemon juice, fish sauce, bay leaves, peppercorns, and 12 cups (3 L) water and raise the heat to high. Bring to a boil, reduce the heat to medium, and simmer for 1 hour. Strain the stock, discarding the solids, and set it aside until ready to use or refrigerate it overnight. Reheat it gently before making the sauce.
• Leftover stock can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to a month.

STIR-FRIED RICE NOODLES WITH SHRIMP AND ADOBO (PANSIT BIHON GUISADO)

Steps:

• Soak the mushrooms in the warm water for at least 20 minutes. Drain the mushrooms, reserve the soaking liquid, and thinly slice the mushrooms. Combine the adobo and wine (if using) in a bowl.
• Heat 2 tablespoons of the oil in a large skillet or wok over medium heat until it shimmers. Add the garlic and stir-fry until light gold. Add the onion and cook, stirring occasionally, for about 2 minutes, or until translucent. Stir in the celery and bell pepper. Cook, stirring occasionally, for 2 minutes. Add the adobo. If you are using fresh shrimp, add them, too. Cook, stirring, for about 1 minute. Remove from the heat and set aside.
• Pour the reserved mushroom soaking liquid into a saucepan and add the soy sauce, mushrooms, carrot, and chayote. If you are using dried shrimp, add those, too. Bring the mixture to a boil over high heat. Add the noodles and toss with the rest of the ingredients. As the noodles become tender, separate them until they are able to mix evenly with the veggies, about 3 minutes.
• When the noodles have completely absorbed the liquid and are chewable, stir in the celery, bell pepper, and adobo mixture. Season with the black pepper and mix thoroughly. Pour in the remaining 1 tablespoon oil. Reduce the heat to low to gently fry the noodles for about 2 minutes. Serve with an extra dash of soy sauce and calamansi juice, if using.