Lomi Guisado
Seasoning with Kikkoman Oyster Sauce and Soy Sauce pack some umami and savory flavor for these thick egg noodles with chicken or beef or shrimp and vegetables making a perfect Stir Fried Lomi Noodles.
Ingredients
1 pack 450g Thick Lomi noodles quickly risned and drained
250g chicken things sliced into thin strips or 250g beef sirloin
Marinade
Salt and pepper
1/2 tsp baking soda
1 tbso Corn starch
1tbsp water
1tbsp canola oil
1 tsp Kikkoman Soy Sauce
Sauce:
1 tbsp Kikkoman Soy Sauce
1 tbsp Kikkoman Oyster Flavored Sauce
1tsp Suger (optional)
2 tsp rice wine (optional)
3 tbsp canola oil
1 onion, sliced in half rings
4 to 5 stalkes of spring onions, sliced in 2 inch length, seprate the white ends from the green part
150g bean sprouts
3 cloves galice, chipped
1 small carrot, julienned
4 to 6 leaves of cabbage, slice to 1/2 inch thicnk
3 pcs bola-bolameat or meat ball, cut to quarters
150ml unsalted chicken or broth or seafood broth
150ml Water
Preparation
Salt and pepper
1/2 tsp baking soda
1 tbso Corn starch
1tbsp water
1 tsp Kikkoman Soy Sauce
In a bowl,combine beef or chicken with cornstarch, baking soda, canola oil and Kikkoman Soy Sauce until fully coated.
Marinade for about 10 to 15 mins.
Note: Do the same with shrimp if using shrimp instead of chicken or beef.
Wash the pack of fresh lomi noodles is tape water, drain and set aside.
2 tsp rice wine (optional)
In a wok or kawali over medium-high heat, heat up 1 tbsp of canola oil.
Add the chicken or beef until the color changes and add in the rice wine if using and continue to stir-fry meat until it turns golden brown.
Add in the minced garlic and stir-fry until fragrant with the meat.
Remove from wok / kawali and set aside.
1 onion, sliced in half rings
4 to 5 stalkes of spring onions, sliced in 2 inch length, seprate the white ends from the green part
150g bean sprouts
1 small carrot, julienned
4 to 6 leaves of cabbage, slice to 1/2 inch thicnk
3 pcs bola-bolameat or meat ball, cut to quarters
Using the same pan heat up another tbsp of canola oil.
Add the spring onions white part only and sliced onions.
Stir-fry until fragrant. Add in carrot, cabbage, and meat ball.
Continue to stir-fry until the vegetables turn deeper in color.
Add in the bean sprouts. Quickly stir-fry and remove vegetables from wok and set aside.
150ml Water
Using the same pan. Add water and chicken broth. Let broth simmer to release all the flavors that is stuck on the wok.
Add in the fresh lomi noodles. Let the noodles absorb all the broth.
Add in the set aside chicken / beef and vegetables.
Continue to stir-fry and combine all ingredients.
1 tbsp Kikkoman Oyster Flavored Sauce
1tsp Suger (optional)
Add in the Lomi sauce (Kikkoman Soy Sauce, Kikkoman Oyster Flavored Sauce, and sugar) Stir-fry all the sauce is incorporated to the noodles and all liquid has been absorbed.
Quickly stir-fry until all is well combined.
Remove from heat immediately. transfer to a serving platter and serve.
Garnish with green parts of the spring onions. Serve with calamansi wedges on the side.
