Pancit Cabagan with a Twist

Ingredients

• 250g (8.8 oz) thick egg noodles 250g (8.8 oz) thick egg noodles
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 200g (7 oz) pork loin, thinly sliced 200g (7 oz) pork loin, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 1 cup green beans, sliced 1 cup green beans, sliced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 cup mushrooms, sliced 1 cup mushrooms, sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon calamansi juice (or lemon juice) 1 tablespoon calamansi juice (or lemon juice)
• Salt and pepper to taste Salt and pepper to taste
• Spring onions, chopped (for garnish) Spring onions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the egg noodles according to package instructions. Drain and set aside.
2. 2.
   In a large pan or wok, heat the vegetable oil over medium-high heat.
3. 3.
   Add the minced garlic and sliced onion to the pan and sauté until fragrant and golden brown.
4. 4.
   Add the chicken and pork slices to the pan and cook until they are no longer pink.
5. 5.
   Stir in the carrots, cabbage, green beans, bell pepper, and mushrooms. Cook for a few minutes until the vegetables are slightly tender.
6. 6.
   In a small bowl, mix together the soy sauce, oyster sauce, calamansi juice, salt, and pepper. Pour the sauce over the ingredients in the pan and stir well to coat everything evenly.
7. 7.
   Add the cooked egg noodles to the pan and toss them with the sauce and vegetables until well combined.
8. 8.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
9. 9.
   Remove from heat and garnish with chopped spring onions.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Egg noodles — Be careful not to overcook the noodles as they can become mushy. Follow the package instructions for the best results.
• Calamansi juice — If you can't find calamansi juice, you can substitute it with lemon juice for a similar tangy flavor.

Tips & Tricks

• For a spicier kick, add a few slices of red chili pepper to the dish.
• To make it more colorful, garnish with some sliced red chili peppers or a sprinkle of paprika.
• Feel free to add other vegetables of your choice, such as snow peas or baby corn, to customize the dish to your liking.
• If you prefer a saucier Pancit Cabagan, you can double the amount of sauce ingredients.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Pancit Cabagan hot as a main course or as a side dish alongside other Filipino favorites like lumpia (spring rolls) or adobo (marinated meat).

Presentation advice

To make the dish visually appealing, arrange the colorful vegetables on top of the noodles and garnish with fresh spring onions. Serve it in a large platter or individual bowls for an inviting presentation.