Ingredients: |
Ingredients: • 200 g. (Bihon) rice noodles/rice sticks
• 200 g pork belly, chopped and thinly sliced (can substitute with chicken- thinly sliced or any protein of choice)
• 1 Chinese sausage, thinly sliced (optional)
• 100 g shrimp, peeled and deveined (optional)
• 1 tbsp. oil
• 3 garlic cloves, minced
• 1 small onion, julienned
• 200 g cabbage, chopped (about 2 cups)
• 200 g carrot, julienned (about 2 cups)
• 1 handful celery leaves (finely chopped)
• 20 snap peas, halved
• 2-3 cups hot water
• 1 chicken bouillon cube
• 1.5 tbsp. soy sauce
• 1 tbsp. oyster sauce
• 1.5 tsp dark soy sauce
• 1.5 tsp sugar
• 1 tsp calamansi juice (can substitute with lime or lemon juice)
• 1⁄4 tsp ground black pepper
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Directions: |
Directions:DIRECTIONS
• Prepare the proteins
• In a wok or large pan over medium heat, gently fry the pork belly until most of the fat has rendered off and it has become browned in color, about 7-10 minutes. Set aside.
• Briefly fry the shrimp for 2-3 minutes until just cooked through, set aside.
• Prepare the vegetables
• In the same wok over medium heat, add 1 tbsp. of oil. Sauté the the onions until softened, about 3-5 minutes.
• Add in the garlic and Chinese sausage, and continue to sauté until the garlic is golden and fragrant, about 2 minutes.
• Add in the cabbage, carrots, and snap peas. Stir fry for about 5 minutes, tossing frequently, until the vegetables have slightly softened, set aside.
• Prepare the noodles
• In a bowl, mix together the hot water, chicken bouillon cube, soy sauce, oyster sauce, dark soy sauce, sugar, calamansi (lemon) juice, and ground black pepper until combined and the chicken bouillon cube has completely dissolved.
• Pour the sauce mixture into the wok and bring to a boil. Once boiling, add in the dried bihon noodles and lower the heat to medium low. Let the bihon noodles soak up the sauce, stirring occasionally, until they soften and all the sauce has been absorbed, about 5 minutes.
• Toss in the reserved proteins, stir-fried vegetables, and a handful of celery leaves. Gently mix everything together until fully combined. Season to taste with more salt and pepper, if desired.
• Serve warm with calamansi juice on the side. Enjoy! |
