← Nouns Cooking · Indonesian & Filipino

Ingredients

• 250 g dried bihon (rice vermicelli)
• 3 tbsp Vegetable oil
• 4 cloves Garlic, minced
• 1 Onion, sliced
• 250 g pork belly or chicken thigh, cut into thin strips
• 200 g Prawns (shrimp), peeled
• 1 Carrot, cut into matchsticks
• 100 g snow peas or green beans, sliced diagonally
• ¼ small cabbage, shredded
• 1 celery stalk with leaves, chopped
• 750 ml chicken stock
• 4 tbsp Soy sauce
• 1 tbsp Fish sauce
• ½ tsp Black pepper
• 2 Spring onion, sliced
• 6 calamansi (or 2 limes), halved

Method

1. Soak the bihon in cold water for 10 min until pliable, then drain.
2. Heat the oil in a large wok over medium-high heat and sauté the garlic and onion for 2 min until soft. Add the pork and fry for 5 min until browned and cooked through.
3. Add the prawns and cook for 2 min until pink, then lift them out. Add the carrot and snow peas and stir-fry for 2 min, then the cabbage and celery for 1 minute. Scoop out half the vegetables to use as a topping.
4. Pour in the stock, soy sauce and fish sauce and bring to the boil.
5. Add the drained noodles and toss continuously for 4–5 min, until they have soaked up almost all the liquid and are tender. Season with pepper.
6. Return the prawns, pile the reserved vegetables on top and scatter with spring onion. Serve with calamansi to squeeze over.

Tips

• Never cut the noodles: in the Philippines long pancit means a long life, which is why it appears at every birthday.
• Contains soy, fish and shellfish. Swap the pork and prawns for chicken and tofu if you prefer.

Sources

Written in our own words after cross-checking these recipes:

Foxy Folksy Panlasang Pinoy