Pancit bihon recipe filipino style with pork

Yield: 6 Servings

• four to five cups chicken stock
• ¼ cup soy sauce
• 1 (8 ounces) package grain noodles
• oil
• ½ pound large shrimp, peeled and deveined
• 1 onion, peeled and sliced thinly
• two to three cloves garlic clove, peeled and minced
• ½ pound boneless chicken white meat or leg meat, diced
• 1 package (16 ounces) pork hamonado or Chinese chorizo, sliced thinly inside a bias
• 2 large carrots, peeled and sliced thinly inside a bias
• 2 stalks celery, sliced thinly on the bias
• 1 small cabbage, chopped
• pepper and salt to taste
• eco-friendly onions, chopped
• calamansi or lemon, reduce wedges

1. Inside a large pot over medium heat, combine chicken stock and soy sauce and produce to some boil. Submerge noodles in to the liquid and prepare, using tongs to release strands, for around one to two minutes or simply until softened. Drain noodles and reserve about 1-1/2 to two glasses of liquid.
2. Inside a wide skillet or work over medium heat, heat about 1 tablespoon oil. Add shrimps and prepare for around one to two minutes or until color changes to pink. Remove from heat and drain in writing towels. Wipe lower wok or skillet and increase the oil when needed.
3. Add onions and garlic clove and prepare until limp and aromatic. Add chicken and prepare, stirring regularly, for around three to five minutes or until gently browned. Add pork hamonado and prepare, stirring regularly, until linked with emotions . brown. Add carrots and celery and prepare for around thirty to forty seconds. Add cabbage. Return shrimp to wok. Still prepare until vegetables are tender yet crisp.
4. Add noodles. Add reserved liquid in ½ cup increments. Lightly toss and stir, adding more liquid when needed, until noodles are cooked yet firm to bite and liquid is absorbed. Season with pepper and salt to taste. Garnish with chopped eco-friendly onions and serve hot with calamansi.

Soaking the grain noodles in cold water just before cooking is much more customary in preparing pancit bihon. However, I've found that submerging and BRIEFLY cooking the noodles available give more depth of flavor. This can be a extremely swift step and it is simply to release and slightly soften the strands. The noodles will finish cooking throughout the stir-fry process.