One Pan Filipino Noodles (Pancit Bihon)
One Pan Filipino Noodles (Pancit Bihon)
Ingredients
Main
- 150g (5 oz) pork belly, skin remove and thinly sliced
- 200g (7 oz) chicken thigh, cut into bite-sized pieces
- 3 garlic cloves, finely chopped
- 1 onion, finely chopped
- 1 cup shredded carrot
- ½ cup finely sliced Chinese cabbage (also called wombok or Napa cabbage)
- 50g (1.7 oz) snow peas
- 2 cups chicken stock
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 180g (6 oz) dried vermicelli rice noodles (bihon noodles)
- freshly ground black pepper
- 2 spring onions (scallions), sliced
- lime wedges to serve
Instructions
- 1
Place the pork belly and chicken into a cold large pan or wok. Turn the heat on high and when the pork and chicken start sizzling, allow the fat to render for 3-4 minutes or until the meat pieces are golden and cooked through.
4 min - 2
Use a slotted spoon to transfer the pork and chicken to a plate (leave the fat behind in the pan).
- 3
Add the garlic and onion to the same frying pan. Stir-fry over high heat for half a minute. Then add the carrot, cabbage and snow peas. Stir-fry for another minute.
- 4
Then add the chicken stock, soy sauce, dark soy sauce, oyster sauce and sugar. Stir to combine.
- 5
Then place the noodles into the sauce. Use your tongs to toss the noodles as they cook in the sauce. Continue cooking and stir-frying for 2-3 minutes or until the noodles are tender and have soaked up all of the sauce.
3 min - 6
Add the pork and chicken back into the pan along with a pinch of pepper and the spring onions. Toss until combined.
- 7
Divide among serving bowls. Serve with a lime wedge on the side.
