Pancit Bihon

Ingredients

• 250g bihon (rice vermicelli)
• 200g pork, thinly sliced
• 150g shrimp, peeled
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 carrot, julienned
• 1 cup shredded cabbage
• 1/2 cup snow peas
• 3 tbsp soy sauce
• 1 tbsp fish sauce (patis)
• 2 cups chicken broth
• 2 tbsp vegetable oil
• 1 lemon or calamansi, cut into wedges
• 2 scallions, sliced

Before you cook

• Soak the bihon noodles in room-temperature water for 15 minutes, until pliable, then drain.
• Thinly slice the pork, onion and cabbage.
• Julienne the carrot.
• Mince the garlic.

Steps

1. Heat the oil in a wok over medium-high heat.
2. Add the onion and garlic and stir-fry until fragrant, about 1 minute.
3. Add the pork and stir-fry until browned, about 4 minutes.
4. Add the shrimp and cook until just pink, about 2 minutes, then push everything to one side.
5. Add the carrot and cabbage to the empty side of the wok and stir-fry for 2 minutes.
6. Pour in the chicken broth, soy sauce and fish sauce.
7. Bring to a simmer.
8. Add the drained noodles and toss gently to coat them in the broth.
9. Cover and cook for 5 minutes, until the noodles have absorbed most of the liquid.
10. Add the snow peas and toss for 1 minute.
11. Taste and adjust the soy sauce.
12. Scatter scallions over the top and serve with lemon or calamansi wedges.