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Pancit Lomi Guisado, Thick egg noodles sauteed with vegetables and enriched with eggs

Preparation Time: 00:15
Cooking Time: 00:10
Servings: 6-8

• 
  2 tbsp cooking oil
• 1/2 cup carrots thinly sliced
• 1/2 cup thinly sliced Baguio beans
• 2 cups cabbage shredded
• 1 8g MAGGI MAGIC SARAP
• 1/4 cup chopped celery
• 1 cup water
• 250 grams lomi noodles blanched
• 2 whole eggs beaten

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Another pancit of note is Pancit Sotanghon. Unlike Pancit Bihon which has become an everyday dish, sotanghon is served only on special occasions. This mungbean noodle (Pancit Sotanghon) is more expensive than other noodles. It can be made into a dry pancit or into a soup tinged with atsuete oil.

Estimated cooking time: 1 hour

Makes 6 servings

• 
  2 garlic cloves, minced
• 2 tablespoons oil
• 1 small onion, minced
• 1 teaspoon paprika
• 6-ounces shrimp
• 1 carrot, chopped
• 1/4 cup snow peas, sliced
• 120 g. of dry sotanghon (vermicelli) noodles
• 2 teaspoons soy sauce
• 2 tablespoons fish sauce
• 1/4 teaspoon salt

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Another famous dish from the food-loving Ilonggo’s is Pancit Molo named after a well-know district in the province. This pancit like is unlike other pancit because it is not dry but soupy and it does not make use of long, thin noodles but instead wonton wrappers made from rice flour. Leftover wonton wrappers can also be cut into strips and drop into the hot broth.

Estimated cooking time: 50 minutes

Filling:

• 
  ¼ kilo ground pork
• ¼ kilo shrimps, chopped
• 1 small singkamas, finely chopped
• 1 small carrot, finely chopped
• ½ teaspoon pepper
• 1 teaspoon salt

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Mami and siopao are the Chinese connection when it comes to merienda. Noodles in broth topped with chicken, beef or wonton are sold almost anywhere from the karitons in Quiapo, the panciterias in Chinatown, in fastfoods and in restaurants. And it goes will with a side order of siopao asado.

Estimated cooking time: 1 hour and 20 minutes

• 2 small chicken breasts
• 2 litres chicken and vegetable stock
• 1 small cabbage
• 3 medium carrots
• 1 large stalk celery
• 1 large onion
• 250 g fresh noodles (miki)
• 5-10 whole peppercorns (approx.)
• 3 pcs. cloves
• 2 laurel leaves (bay leaf)

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Estimated cooking & preparation time: 45 minutes

• 
  1 8 oz. pack pancit bihon noodles

• 1 cooked chicken breast, shredded

• 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water

• 1/4 cabbage, sliced into strips

• 1 onion, pealed and sliced

• 3 cloves of garlic, crushed and minced

• 1/3 cup scallions, cut into pieces

• 1 carrot, sliced into strips

• 2 tablespoons of cooking oil

• 3/4 cup diced celery

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