Filipino Rice Noodle Pancit with Chicken, Pork and Cabbage

What you need

• 340 g (12 oz) dried rice vermicelli (bihon)
• 250 g (9 oz) boneless chicken thighs, cut into thin strips
• 200 g (7 oz) pork shoulder, cut into thin strips
• 3 tbsp vegetable oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 large carrot, cut into matchsticks
• 300 g (10 oz) napa cabbage, shredded
• 2 stalks celery, thinly sliced, leaves chopped
• 60 g (2 oz) snow peas, trimmed
• 750 ml (3 cups) chicken stock
• 5 tbsp soy sauce
• black pepper, to taste
• 3 spring onions, sliced
• 6 calamansi, halved, or lime wedges

Method

Restated from the original video

1. 1

   Cover the noodles with room-temperature water and leave them to soften for 10-15 min, then drain.

2. 2

   Heat the oil in a wok or wide pan over medium-high heat.

3. 3

   Add the onion and garlic and stir until soft and fragrant, about 2 min.

4. 4

   Add the pork and chicken and stir-fry until no pink shows and the edges brown lightly, 4-5 min.

5. 5

   Toss in the carrot, celery, snow peas and cabbage and cook until just wilted but still crisp, 2-3 min.

6. 6

   Lift the meat and vegetables out onto a plate, leaving the juices behind.

7. 7

   Pour the stock and the soy sauce into the pan and bring to a boil.

8. 8

   Add the drained noodles and toss them with tongs so they soak up the liquid evenly.

9. 9

   Keep tossing over medium heat until almost no liquid is left and the noodles are tender, 5-7 min.

10. 10

    Return the meat and vegetables, season with pepper and toss for 1-2 min until hot. Check the chicken is cooked through, with no pink inside.

11. 11

    Scatter the spring onions over and serve with the calamansi for squeezing at the table.

Imported from panlasangpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.