Best Philippine Stir Fried Rice Noodles Pansit Grisado Recipes

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PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO



Philippine Stir-Fried Rice Noodles: Pansit Grisado image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

4 ounces soy oil
2 cloves garlic, peeled and minced
4 ounces julienned Spanish onion
1 pound boneless pork loin, trimmed and cut into 1 1/2 inch strips
4 ounces soy sauce
2 pints white chicken stock
1/2 ounce oyster sauce
14 ounces carrots, washed, peeled and cut julienne
14 green cabbage, washed and finely cut chiffonade
8 ounces Chinese sausage, cut into narrow strips, about 1 1/2 inches long
1 pound rice noodles, soaked in warm water (to cover) for 20 minutes
Salt and ground white pepper
3 scallions, washed, trimmed, and coarsely chopped, as a garnish
2 lemons, washed, tips cut off, sliced into wedges, as a garnish

Steps:

  • In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
  • Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and 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 meat and vegetables.
  • Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

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



Philippine Stir-Fried Rice Noodles: Pansit Grisado(Vegetarian) image

I have taken the liberty to change this recipe into a vegetarian one(except for the fish sauce). Hope you like it! :) Adapted from Cooking School Stories, Food Network.

Provided by Sharon123

Categories     Soy/Tofu

Time 50m

Yield 6-8

Number Of Ingredients 16

2 -4 ounces vegetable oil, 1/4 cup (or more)
2 garlic cloves, peeled and minced
4 ounces julienned Spanish onions (about 1/2 cup)
1 lb firm tofu, pressed, cut into 1 1/2 inch strips
1/4 cup cornstarch
4 ounces soy sauce (1/4 cup)
2 pints vegetable broth
1/2 ounce fish sauce
14 ounces carrots, washed, peeled and cut julienne (1 1/2-2 cups)
4 ounces celery, julienned (1/2 cup)
14 leaves green cabbage, washed and finely cut, chiffonade style (see below)
8 ounces vegetarian sausages, cut into strips, about 1 1/2 inches long
1 lb rice noodles, soaked in warm water (to cover)
salt & fresh ground pepper
4 scallions, washed, trimmed, and coarsely chopped, as a garnish
2 lemons, washed, tips cut off, sliced into wedges, as a garnish

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.

Nutrition Facts : Calories 605.9, Fat 20.4, SaturatedFat 3.2, Sodium 1799.7, Carbohydrate 91, Fiber 8.9, Sugar 7.3, Protein 20.4

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO



Philippine Stir-Fried Rice Noodles: Pansit Grisado image

How to make Philippine Stir-Fried Rice Noodles: Pansit Grisado

Provided by @MakeItYours

Number Of Ingredients 14

4 ounces soy oil
2 cloves garlic, peeled and minced
4 ounces julienned Spanish onion
1 pound boneless pork loin, trimmed and cut into 1 1/2 inch strips
4 ounces soy sauce
2 pints white chicken stock
1/2 ounce oyster sauce
14 ounces carrots, washed, peeled and cut julienne
14 ounces green cabbage, washed and finely cut chiffonade
8 ounces Chinese sausage, cut into narrow strips, about 1 1/2 inches long
1 pound rice noodles, soaked in warm water (to cover) for 20 minutes
Salt and ground white pepper
3 scallions, washed, trimmed, and coarsely chopped, as a garnish
2 lemons, washed, tips cut off, sliced into wedges, as a garnish

Steps:

  • In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
  • Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and 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 meat and vegetables.
  • Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

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