Filipino Recipe: Stir fry noodles & vegetables sample recipe from Asian Fusion, by Chat Mingkwan. This filipino food is a classic stir fry recipe, with variations in almost every Asian country.
Pancit means noodles, from the Chinese 'pianesit', meaning 'something that is conveniently cooked'. Guisado is Spanish for 'sauté' - thus Stir Fry Noodle Recipe. The cooking techniques apply to any combination of noodles, tofu, veggies etc you want to use.
6 Small Servings: Heavy on veggies & tofu. If you want more of a main dish recipe, use 6 - 8 ounces of dried rice noodles.
Total prep & cook time: 30 min
Nutrition Info per 358g Serving: 320 cal, 40g carb, 13g fat, 593mg sodium, 5g fiber, 15g protein, low Cholesterol, good source Vit A, K, C, Calcium, Manganese. Estimated glycemic load 24
Like other stir fry recipes, this one comes together fast, so it's important to have everything prepped and in bowls at your fingertips before you fire up the wok and start cooking.
If you don't have a wok, a large sauté or fry pan will work. Any ingredients you can't find or can't afford, just omit and substitute.
E.G.: Although this stir fry recipe probably tastes more authentic with them, we couldn't get fermented bean curds, Chinese garlic chives, or tamarind liquid. We used lime juice in the stir fry sauce which added a touch of sour taste. Mirin or Chinese cooking wine will do that too. We omitted the chilis and reduced the onions, garlic and ginger for our delicate tummies.
The word 'julienne' in the directions means sliced small and thin, to cook quickly. A sharp chef's knife or mandolin is helpful.
We recommend extra firm tofu, pressed, so the tofu will keep its shape when fried. To press, wrap the block of tofu in an old dish towel or paper towels and use a plate with something heavy on top to press out any excess moisture, for 5 - 10 minutes.
The recipe calls for vegetarian stir fry sauce, which is easy to make yourself. Our stir fry sauce recipe incorporates some of the other ingredients - vegetable stock, vegetable base or bouillon cube, soy sauce, oil, sugar. So you could omit or reduce those.
Dissolve bouillon cube, if you're using one, in the vegetable stock
We recommend reducing the oil a bit too, as 3 Tbsp is a lot, and there's also oil in the stir fry sauce. The secret to using less oil in a stir fry is to add a Tbsp of stock once or twice during the frying to keep things from sticking and help them cook faster.
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