Pancit Guisado

Step 1

Bring a large pot of salted water to a boil. Add the fresh egg noodles and cook until just barely tender — about 2 minutes if using very fresh noodles, or per package directions. You want them with a slight firmness since they'll finish cooking in the wok. Drain in a colander and set aside without rinsing.

Step 2

While the noodles cook, cut the boneless skinless chicken breast lengthwise in half to create a thinner piece, then slice across into thin 1/4-inch-wide strips — this size cooks quickly and absorbs the sauce. Pat the medium shrimp completely dry with paper towels.

Step 3

Peel and finely mince 4 garlic cloves. Dice one medium yellow onion into 1/4-inch pieces. Cut one medium carrot into thin 1/4-inch-thick matchsticks about 2 inches long. Slice one small red bell pepper into thin 1/4-inch-wide strips. Trim the green beans and cut into 1-inch lengths. Thinly slice 2 scallions, keeping white and light green parts separate from the darker green tops — you'll use them at different times.

Step 4

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, and 0.5 cup chicken stock. Set aside.

Step 5

Set a 14-inch wok or large 12-inch skillet over medium-high heat and add 3 tablespoons of oil. Let it heat for about 1 minute until you see wisps of smoke — the oil must be hot to give the proteins a good color and prevent sticking.

Step 6

Add the chicken strips and the medium shrimp in a single layer — they'll initially stick slightly, which is normal. Let them sear undisturbed for 2 minutes until they turn golden on one side and release easily. Stir and cook for another 1-2 minutes until the chicken is mostly opaque and the shrimp are just turning pink. Transfer to a clean plate.

Step 7

Return the wok to medium-high heat and add the minced garlic and the white and light green parts of the scallion. Stir-fry for about 30 seconds until fragrant — you'll immediately smell the garlic, which signals the aromatics are blooming.

Step 8

Add the diced onion and carrot matchsticks. Stir-fry for 2-3 minutes until the carrot is just beginning to soften and the onion becomes translucent at the edges. The vegetables should still have slight resistance when you bite them — you're building texture, not reducing everything to mush.

Step 9

Add the red bell pepper strips and green bean pieces. Stir-fry for 1-2 minutes until the green beans are bright green and the peppers are just barely tender.

Step 10

Pour the soy sauce mixture into the wok. Increase the heat to high and bring it to a gentle boil — you'll see the liquid bubbling actively around the vegetables. Add the reserved chicken and shrimp back to the wok along with the cooked noodles.

Step 11

Using two wooden spoons or cooking utensils, toss and lift the noodles continuously for 2-3 minutes, coating them evenly with the sauce. The noodles should separate as they cook; if they clump, use your utensils to gently break them apart. The liquid should reduce until it's mostly absorbed and the noodles look glossy, not soupy.

Step 12

Turn off the heat and drizzle in 1 tablespoon of fresh lime juice. Grind 0.25 teaspoon of black pepper over the top. Toss once more and taste — add a pinch more salt or soy sauce if needed.

Step 13

Transfer the pancit guisado to a serving platter or individual bowls. Scatter the reserved darker green scallion tops over the top for color and a fresh onion bite. Serve immediately with lime wedges on the side for squeezing.