myFresha-licious: Stewed noodles with thick sauce (pansit guisado)

Stewed noodles with thick sauce (pansit guisado)

A few days back, I cooked pancit canton.  Now, I’m craving again for another noodle dish with a Pinoy touch. This time I decided to make the sauce thicker.  Why a thicker sauce, It’s for no reason actually, maybe just for variation.  The taste however, is just the same as the first one, only the texture is smoother this time.


Dried Noodles, I used the mee goreng noodles – 200 g.

Pork belly – 300 g.

Chicken Liver – 100 g.

Carrots – 200 g.

Cabbage – 200 g

Onion – 1 medium

Garlic –  4 cloves

Soya oil – 2 tbsp

Sesame oil – 1 tsp


Light soy sauce – 50 ml

Dark sour sauce – 1 tsp

Oyster sauce – 1 tbsp

Water – 5 cups (160 ml x 5)


Salt   – 1 tsp or to taste

Potato starch or cornstarch – 2 tsp/ 1 tbsp

Cooking Procedure:

1) Heat the oil in a pan then Saute the pork and garlic, add the onion after 2 minutes. Let the meat cook.

2) Mix in the vegetables.

3) Add the ingredients for the sauces, except for the potato starch/cornstarch and a cup of water. Let it simmer for about 5minutes.

4) Scoop out the meat and veggies.  Add the dried noodles and let it cook.

5) Dissolve the starch in a cup of cold water then add in to the mixture when the noodles are almost cooked.  Let it simmer for 5 minutes or until the sauce has thickened add the cooked vegetables and meat.

– Sharosem (23September2010)