Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Fried Noodles with Chicken and Shrimp
Fried Noodles with Chicken and Shrimp — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Heat over 4 tablespoons of oil in a wide pan or wok. Once the oil gets hot, add the noodles. Pan fry for 12 to 18 seconds. Stir and continue to pan-fry until the noodles browns a bit (it took me around 10 to 12 minutes to fry all the noodles). Arrange in a clean plate. Set aside.
- Prepare the sauce by heating the remaining oil in a pan.
- Add the chicken and then stir-fry for 3 minutes.
- Add the garlic and ginger. Cook for 2 minutes.
- Put the shrimp in the pan along with the mushroom, bok choy, red pepper flakes, sesame oil, and shaoxing wine. Continue to stir-fry for 3 minutes.
- Add the oyster sauce, soy sauce, and chicken broth. Let boil.
- Pour the mixture of cornstarch and water. Stir and continue to cook until the liquid thickens to your desired consistency.
- Pour in the sauce immediately over the fried noodles.
- Serve hot.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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