Ingredients:
1 1/2 lbs cooked pork ( see note)
3 tablespoons vegetable oil
2 garlic cloves, minced
1 medium onions, thinly sliced
3 tablespoons soy sauce
1 tablespoon fish sauce ( nuoc mam)
1 head cabbage, cut into 1 inch wedges
2 carrots, julienned in 2 inch lengths
2 stalks celery, thinly sliced
1 (6 ounce) packages shiitake mushrooms, stems removed and sliced
2 cups chicken broth
1 (6 ounce) packages rice noodles
1 bunch green onions, thinly sliced
2 limes or 2 lemons, cut in wedges
Directions:
First a note*** I used left over pork roast cooked in the crockpot for this recipe.
However, there are many variations of pancit– some calling for a combination of pork, chicken, shrimp.
You may start with raw meats just poach them in a small amount of water and cool and shred.
Save the broth to use where chicken broth is called for later in the recipe.
(Reserving 2 cups).
Soak rice noodles in hot tap water in large bowl for about 20 minutes and then drain in colander.
Do this while preparing vegetables.
Heat oil to medium in a very large pan with deep sides.
Saute onion and garlic 3 minutes.
Add meat, soy sauce and fish sauce.
(Another note, you may choose to add more fish sauce but this is really potent stuff. If you have never cooked with it before, stick to the recipe.)
Turn up the heat to high.
Add cabbage, carrots, mushrooms, celery, a pinch of salt and pepper and 1 cup of broth.
Stir fry 2 minutes or until veggies are crisp tender.
Reduce heat to low and add rice noodles, in small amounts, stirring to break up.
Add broth as needed to keep mixture from becoming too dry.
Cook just until noodles are warm.
Serve with lime or lemon wedges, scallions to sprinkle on top and extra soy sauce.
You may also offer cilantro leaves and or hard cooked egg slices.
Servings: 10
Time preparation: 20 min.
Time total: 40 min.