Recipe courtesy of Derek Heim

Philippine Stir-Fried Rice Noodles: Pansit Grisado

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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4 ounces soy oil

2 cloves garlic, peeled and minced

4 ounces julienned Spanish onion

1 pound boneless pork loin, trimmed and cut into 1 1/2 inch strips

4 ounces soy sauce

2 pints white chicken stock

1/2 ounce oyster sauce

14 ounces carrots, washed, peeled and cut julienne

14 green cabbage, washed and finely cut chiffonade

8 ounces Chinese sausage, cut into narrow strips, about 1 1/2 inches long

1 pound rice noodles, soaked in warm water (to cover) for 20 minutes

Salt and ground white pepper

3 scallions, washed, trimmed, and coarsely chopped, as a garnish

2 lemons, washed, tips cut off, sliced into wedges, as a garnish


  1. In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
  2. Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
  3. Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.
  4. Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.