In a wok or skillet, over medium heat sauté garlic and onions with olive oil. Cook for one minute.
1 tablespoon olive oil, 1 clove garlic, ½ cup onions
Add the chicken and stir-fry for about a minute until it is no longer pink.
1 cup chicken
Add the carrots and stir-fry for 1 to 2 minutes.
½ cup fresh carrots
Add the pea pods and stir-fry for 1 to 2 minutes.
½ cup fresh peapods
Add the cabbage and stir-fry for 1 to 2 minutes.
¼ cup fresh cabbage
Add the celery and bell peppers and stir-fry for 1 to 2 minutes.
½ red bell pepper, 2 stalks celery
Remove all the vegetables from the skillet and set them on a plate. Add the chicken stock to the skillet and scrape the bits from the bottom of the pan. This will add flavor to your Pancit Guisado dish.
1 cup chicken stock
After about 1 minute when the stock is warm, add the egg noodles in the skillet.
8 ounce egg noodles
Using a spatula or chopsticks, stir and toss the noodles until softened and cooked through.
Add the chicken and the vegetables to the skillet and season with soy sauce and sesame oil and a squeeze of lemon juice. Serve with lemon wedges!
1 Tablespoon sesame oil, 1 tablespoon soy sauce
Notes
Time-saving tips: cut and pre-measure all the ingredients ahead of time.
Cut all the vegetables evenly so they cook quickly.
To help save time, blanch the vegetables.
Serve with a slice of lemon on the side. I find that a light squeeze of the lemon juice gives the dish an added zing!
For a non-meat variety, use fried tofu, and/or a combination of other green and leafy vegetables.