Pancit Lomi Gisado with Beef, Shrimp and Vegetables

Pancit Lomi is a Filipino noodle dish that originated in Batangas, Philippines. It is a hearty and flavorful dish, often served during cold weather or as a comfort food. The dish is known for its thick, round noodles and rich, savory sauce. The “gisado” variation involves stir-frying the noodles with various vegetables and proteins, which adds a depth of flavor and texture. This recipe combines the chewy texture of lomi noodles with the savory flavors of beef and shrimp. The addition of shitake mushrooms, carrots, cabbage, snow peas, celery and Chinese cabbage adds both nutrition and a burst of color. The dish is flavored with a combination of soy sauce, oyster sauce, Shaoxing wine, and sesame oil, with dashi powder enhancing the umami flavor. Ingredients: 500g lomi noodles 200g beef sirloin, thinly sliced 150g shrimp, peeled and deveined 100g shitake mushrooms, sliced 1 medium carrot, julienned 100g cabbage, shredded 100g snow peas, trimmed 2 stalks celery, sliced diagonally 100g Chinese cabbage (Napa cabbage), chopped 4 cloves garlic, minced 1 medium onion, sliced 2 stalks green onion, 2-inch cut (for garnish) 3 tbsp soy sauce 2 tbsp oyster sauce 2 tbsp Shaoxing wine 1 tsp sesame oil 1 tsp dashi powder for umami flavor (optional) 2 cups water or broth 2 tbsp cooking oil Salt and pepper to taste Instructions: Prepare the Ingredients: Rinse the lomi noodles under cold water to remove excess starch, then drain. Season the beef with a pinch of salt and pepper. Set aside. Cook the Beef and Shrimp: Heat 1/2 cup of cooking oil in a large pan or wok over medium-high heat. Add the beef slices and cook until browned on all sides, about 2-3 minutes. Remove from the pan and set aside. In the same pan, add the shrimp and cook until they turn pink, about 30 secs. Remove and set aside with the beef. Stir-Fry the Vegetables: In the same pan, add the remaining tablespoon of oil. Sauté the garlic and onion until fragrant and the onion becomes translucent. Add the shitake mushrooms and cook for about 2 minutes until they soften. Add the carrots, cabbage, snow peas, celery, and Chinese cabbage. Stir-fry for another 3-4 minutes until the vegetables are slightly tender. Combine the Noodles and Sauce: Return the beef and shrimp to the pan, and stir to combine with the vegetables. Add the lomi noodles, soy sauce, oyster sauce, Shaoxing wine, and dashi powder. Stir well to coat the noodles and distribute the flavors. Pour in the water or broth as needed, and saute until the sauce thickens slightly and the noodles are heated through. Finish and Serve: Drizzle with sesame oil, add green onion and give a final stir. Adjust seasoning with salt and pepper to taste. Transfer to a serving dish and serve hot. Serving Suggestion: Serve the Pancit Lomi Gisado with a side of calamansi or lemon wedges to add a citrusy brightness to the dish. Enjoy with steamed rice or as a standalone meal. Pancit Lomi Gisado Lomi Noodles Recipe Filipino Noodles Filipino Cuisine Stir-Fried Noodles Beef and Shrimp Noodles Asian Comfort Food Filipino Comfort Food How to Cook Lomi Easy Pancit Recipe Lomi Noodles Stir Fry Filipino Street Food Pancit Recipe Asian Noodle Recipe Chinese Pan-Fried Lomi Pan-Fried Lomi Noodles Chinese Noodle Recipe Stir-Fried Lomi Chinese Lomi Recipe Asian Noodles Chinese Comfort Food Pan-Fried Noodles Chinese Street Food Easy Chinese Recipes Asian Fusion Cooking Lomi Noodles Recipe seafood city street food filipino street food