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So that the taste quality of filipino pancit bihon guisado - vermicelli noodles stir fry, which must be considered first preparing the type of ingredients, then selection of fresh ingredients|good up to how to cooking and serving it. No need be confused if want prepare filipino pancit bihon guisado - vermicelli noodles stir fry delicious as long as you know the technique then this dish is can become a treat that is very special.

Ingredients and seasonings required in make

1. Prepare 1/2 small cabbage (red/regular), julienned thickly
2. Prepare 1/4 bunch Chinese pechay, chopped (optional)
3. Use 1 handful green beans, cut 1in
4. Prepare 1 good sized onion (red, white or combo), julienned
5. Take 5 cloves garlic minced
6. Prepare 1 large carrot, julienned
7. Prepare 1 celery top stalk chopped
8. Prepare 3 full pinches chopped celery leaves
9. Prepare 1 bell pepper/capsicum, julienned
10. Use 3 mild green chilies (optional)
11. Use 1/2 chicken bouillon or broth cube
12. Prepare 1/2 cup pork tips (optional)
13. Take 2 chicken breasts or rib part bone-in
14. Prepare 3 chicken livers (optional)
15. Prepare 1-2 Tbsp oyster sauce
16. Use 1/2 c small shrimps, peeled (optional)
17. Prepare 1/2 c fried fish balls, halved (optional)
18. Prepare 1 big pc of dried woodear, soaked, julienned (optional)
19. Prepare 2-3 Tbsp soy sauce (light, dark or combo)
20. Take 3-4 Tbsp cooking oil
21. Prepare 1 pack (250 g) vermicelli noodles
22. Take to taste Salt and pepper
23. Use Fried minced garlic (optional garnish)
24. Prepare 4-6 halved Calamansi or sliced lime, on the side
25. Prepare Green onions, cut into garnish size (optional garnish)

Then add the carrot, cabbage and snow peas. Then add the chicken stock, soy sauce, dark soy sauce, oyster sauce and sugar. Then place the noodles into the sauce. Use your tongs to toss the noodles as they cook in the sauce.

Instructions to make Filipino Pancit Bihon Guisado - Vermicelli Noodles Stir Fry:

1. Salt & pepper the chicken, liver and pork tips. Par boil in a pot with the bullion cube then cut into strips or chop if you prefer bone-in and set aside. Wash and dip the vermicelli in clean water then leave to soak in the liquid used to boil the meat.
2. In a deep pan or wok, sauté the garlic and onions. Drop in the bell pepper if you prefer it softer, if not, add later.
3. Add chicken, pork, liver, shrimps, woodear mushrooms and sauté with a dash of soy sauce. The optional proteins are up to you. It can just be the basic chicken. It can also be leftover roast chicken or meat. That's why the Pancit is so versatile. :) Sauté whatever you have at this point with the garlic and onions, except the already fried fishballs (add that when ready to serve).
4. Sauté 3 mins. Drop in the chilies now if you prefer a little heat. Mix in.
5. The key note : the more protein and veggies, the tastier, so choose at least 2-3 to add in the wok from the optional ingredients.
6. Add green beans, if any, carrots and the stalky parts of the cabbage. Sauté 3 mins.
7. Drop in the remaining cabbage, pechay, and celery. Mix in. Season with salt and pepper.
8. In a minute add the drained noodles into the wok. Stir/mix in the veggie-meat mix. Note: the pancit should not be dripping with liquid. The finished product should not be saucy. So drain well.
9. Distribute the oyster sauce and soy sauce. Mix in thoroughly. You'll see the noodles change in color. Add in your fish balls, if any
10. Taste and add more oyster or soy sauce according to your preferred taste. Keep sautéing until desired softness (or al denté) of the noodles is achieved.
11. At this point all the veggies, proteins, and noodles should be cooked so remove from heat and transfer to your serving bowl.
12. Serve with green onions, fried garlic and calamansi on the side.
13. How to eat? Get a serving, sprinkle with green onions and garlic on top. Then get a calamansi or lime slice (or two) and squeeze over the noodles, around the plate. Enjoy! :)
14. Done and ready to serve!

Add rice noodles and stir until all the noodles are coated with the sauce. Add more stock (or water) if the dish is dry before the noodles are tender. Season with salt and pepper and more soy sauce if necessary. Coat the noodles with the sautéed vegetables-meat-broth mixture. Keep turning the ingredients around the skillet till the noodles turn from a fair white color to a golden hue from the soy-fish sauce.

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