Pancit Guisado

Step 1

Cut the chicken breast into 1/4-inch-thick strips by slicing across the width of the meat, perpendicular to the length. This makes the chicken cook faster.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 3

Bring a large pot of water to a boil, then add the noodles and cook, stirring occasionally, until soft enough to bite through but still slightly firm, about 4–5 minutes.

Step 4

Drain the noodles in a colander and set aside.

Step 5

Pour 2 tablespoons of oil into a 14-inch wok or large skillet and set the heat to medium-high until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Add the minced garlic to the hot oil and stir constantly for 30 seconds until the kitchen smells strongly fragrant.

Step 7

Add the chicken strips to the pan and stir continuously, breaking up any pieces, until the surface is no longer pink, about 4–5 minutes.

Step 8

Add the shrimp to the pan and stir constantly until they turn opaque and curl slightly, about 2–3 minutes.

Step 9

Pour the cooked noodles into the pan and toss everything together with two wooden spoons or spatulas until combined, about 1 minute.

Step 10

Add the shredded cabbage to the pan and stir continuously until it begins to soften and wilt, about 2 minutes.

Step 11

Pour in 3 tablespoons of soy sauce and stir everything together for 1–2 minutes until the noodles are evenly coated and the vegetables are tender.