Pancit Bihon

Ingredients for 5 servings:

• 500 g chicken breast fillet(s) or pork fillet, cut into bite-sized pieces
• 400 g chicken stock
• 200 g sugar snap peas, cut into thin strips
• 250 g carrot(s), cut into thin strips
• 200 g beans, cut into thin strips
• 1 spring onion(s), cut into thin strips
• 4 leaves of Chinese cabbage, cut into thin strips
• 100 g glass noodles
• 150 g mie noodles
• 2 tbsp soy sauce
• 3 tsp curry paste, green
• 3 tsp coriander paste
• 1 shot of orange juice
• Peanut oil or sesame oil
• e.g. salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Filipino noodle dish

Heat the oil in a wok and sear the meat. Remove from the wok and set aside in a warm place. Now fry the spring onions. Then deglaze with the stock and soy sauce. Shortly after, add the carrots, then the beans, snow peas, and Chinese cabbage. Cook until al dente, then remove everything from the wok and set aside in a warm place. Briefly run the glass noodles under cold, running water – the glass noodles shouldn’t absorb any water when washed. First add the mie noodles, and shortly after, add the rinsed glass noodles. Then stir in the curry paste, coriander paste, and a small splash of orange juice. Bring to a boil and finish cooking over medium heat. There should be little to no sauce left because the noodles have absorbed all the liquid. If there is too little liquid, you can add an extra splash of orange juice. Finally, add the vegetables and meat, stir a few times, and season again to taste.