Pancit Guisado
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  1. 5 dried shitake mushrooms
  2. 1/2 cup rice wine
  3. 1/2 cup hot water
  4. 2 oz dried bean thread noodles (approximately 2 bundles)
  5. 3 tablespoons olive oil
  6. 1 small onion, diced
  7. 3 cloves garlic, chopped
  8. 1/2 teaspoon peeled and minced fresh ginger
  9. 1/2 lb traditional seitan
  10. 1/3 cup extra firm fried tofu, cut into matchsticks
  11. 3 tsp soy sauce
  12. 2 tbsp hoisin sauce
  13. 1tsp sesame oil
  14. 2 cups vegetable stock
  15. 1/4 tsp freshly ground black pepper
  16. 8 oz fresh, thin, round egg noodles
  17. 1 carrot, peeled, sliced into matchsticks
  18. 1 stalk celery thinly sliced
  19. 2 cups finely shredded Napa cabbage
To garnish
  1. 1 green onion (scallion), sliced
  2. 2 small limes, cut into wedges
  3. 1/4 cup chopped fresh cilantro
  1. 1. Place dried shiitake mushrooms in a bowl with rice wine and hot water. Soak for 15-20 minutes until softened.
  2. 2. Remove mushrooms from bowl, reserving the soaking liquid. Slice mushrooms thinly and set aside.
  3. 3. Soak the bean thread noodles in warm water for 5 minutes until softened. Drain water and set noodles aside.
  4. 4. Heat olive oil in a large skillet over medium heat.
  5. 5. Sauté onion, garlic, and ginger for 1 minute, making sure the garlic doesn’t burn.
  6. 6. Add seitan and tofu into the pan. Stir until fragrant and incorporated.
  7. 7. Add soy sauce, hoisin sauce, vegetable stock, sliced mushrooms, mushroom soaking liquid, and black pepper.
  8. 8. Reduce heat to low and simmer for 5 minutes.
  9. 9. Add the eggs noodles and bean thread noodles, making sure that they are completely submerged in the liquid. Simmer for 5-7 minutes until noodles are tender.
  10. 10. Drizzle sesame oil and stir into noodles.
  11. 11. Add carrots, celery, and Napa cabbage. Cover to steam for 2 minutes
  12. 12. Toss all ingredients together so that they are well combined.
  1. Garnish with sliced green onion, serve with lime and cilantro on the side to season.
Inside the Artist's Kitchen

Published by Kristina

Hey, I'm Kristina, I write most of the posts around here. I'm an artist, lighting designer, native Vermonter, pancake maker, bread baker, and now writer. I get far more excited about real maple syrup than anyone should.

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