Pancit bihon with pork and chicken

Ingredients

For 8 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 450 g pancit bihon rice noodles
• 225 g raw pork in thin strips
• 225 g cooked, boneless chicken in strips
• 55 g trimmed mangetout
• 1 cup carrot strips and 1/2 small cabbage, chopped
• 1 cup chopped celery leaves
• 1 chopped onion and 1/2 tbsp minced garlic
• 2 tsp chicken bouillon powder
• 5 tbsp soy sauce
• 720–960 ml water
• 3 tbsp oil

Step-by-step method

1. Soak noodles in water for about 10 minutes and drain.
2. Heat oil in a large wok and soften garlic and onion. Add pork and fry for 2–4 minutes.
3. Add chicken and stir for 2 minutes. Add bouillon and water and simmer for 15 minutes.
4. Add carrot, mangetout, cabbage and celery; cook until tender but still firm.
5. Lift out meat and vegetables with a slotted spoon, keeping the liquid in the wok. Stir soy into it.
6. Add noodles and toss gently until they absorb the liquid and become tender.
7. Return meat and vegetables, heat for 1–2 minutes and serve on a platter.