Pancit Bihon – Filipino wok dish

Ingredients for 10 servings:

• 1 kg pork fillet(s), cut into thin strips
• 2 onions
• 800 ml chicken stock, not instant broth
• 2 tbsp soy sauce
• 500 g carrot(s), cut into thin strips
• 300 g beans, cut into thin strips
• 300 g sugar snap peas, cut into thin strips
• 6 leaves of Chinese cabbage, cut into thin strips
• 200 g glass noodles (Pancit Bihon)
• 250 g mie noodles
• n. B. Oil
• some pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Heat 2 tablespoons of oil in a wok and fry the meat in small batches, remove and keep warm. Fry the onion in the remaining fat, stirring constantly. Briefly add the meat and heat it up, then slowly add the stock and soy sauce and bring everything to a boil. Remove the meat and onion and keep warm. Bring the stock to a boil. Add the vegetables one at a time and cook each one until al dente. Remove and keep warm. Bring the mie noodles and, after a short delay, the washed glass noodles (they must not absorb any water), to a boil in the stock over high heat. Then simmer over medium heat until soft. The stock is completely absorbed. This is where the flavor comes from, so do not use instant stock. Mix in the vegetables and meat and season with black pepper and soy sauce. Can also be eaten cold as a salad.