FILIPINO STIR-FRIED NOODLES!
really nice recipe, I love the dual proteins here, pork and shrimp, this style of dish usually only had one or the other! Great flavors too, thank you
~ Sabrina
– Bring 5 cups of water in a pot to boil. Once the water comes to a boil, salt the water with about a tablespoon of salt and drop in the vegetables, blanching for about 1 minute. Use a slotted spoon to transfer the vegetables into the ice bath and let it sit for 2 minutes. When the vegetables are cool, drain the vegetables.
– Heat the olive oil in a wok over medium-low heat. When the oil is hot, add the onion and garlic, and cook until the onion is translucent. – Add the shrimp to the pan and let it cook for about a minute or until it just turns pink and it curls up.
– Add the pork, season lightly with salt and pepper, and cook, stirring periodically. Stir in the chicken broth, water, soy sauce and Worcestershire sauce and bring to a boil. Let it simmer.
– Add the noodles into the wok, tossing the noodles as it absorbs the sauce. If you find that the noodles are too dry, add a little water if necessary. When the noodles are soft, stir in the reserved vegetables and shrimp, tossing to combine. Cook for about another minute more.
– Transfer the pancit to a serving dish, garnish with cilantro. Serve immediately, with a squeeze of lemon juice to taste.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...