Stir fry Vermicelli Noodles ( Pansit Sotanghon Guisado )
This stir fry vermicelli noodles recipe is made of glass noodles, vegetables, mushrooms, chicken and shrimp, cooked in a flavourful stir fry sauce. Quick and easy to make! A perfect meal any day of the week.
Servings: 4
Calories: 432kcal
Equipment
- Wok
Ingredients
- 200 g Vermicelli noodles
- 250 g shrimp peeled and deveined
- 200 g crimini mushrooms
- 150 g chicken shredded from leftover roasted chicken
- 250 g cabbage chopped
- 1 carrot medium julienned
- 1 red onion chopped
- 3 cloves garlic finely chopped
- 2 stalk scallion sliced 2 inches lengthwise
- ¼ cup soy sauce low sodium
- 1 tbsp oyster sauce
- 2 tsp sesame oil
- 2 tbsp Canola oil
- 2 ½ cups chicken broth or homemade chicken broth from leftover roasted chicken.
For garnish:
- Scallion round sliced
- Lemon or calamansi
Instructions
- In a wok over medium-high heat, drizzle cooking oil. Season the shrimp with salt and pepper. Cook for two minutes and set aside. Cook the mushrooms until tender. Season with salt and pepper. Set aside.
- Add cooking oil to the wok and saute onion and garlic. Add the cooked chicken and vegetables, stir fry for two minutes. Add soy sauce, oyster sauce, pepper, and chicken broth. Simmer for two minutes.
- Use a slotted spoon or spider and remove the vegetables and chicken from the broth. Set aside.
- Add sesame oil to the broth, then add the vermicelli noodles. Cook for 3 minutes.
- Add the cooked chicken, vegetables, mushrooms and shrimp. Garnish with chopped scallions and sliced lemon or calamansi.
Video
Nutrition
Calories: 432kcal | Carbohydrates: 55g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 171mg | Sodium: 1808mg | Potassium: 690mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2694IU | Vitamin C: 41mg | Calcium: 165mg | Iron: 3mg