Pancit
The Filipino version of lo mein!
Ingredients
- ½ lb ground pork
- 4 Chinese Sausage, diced
- 2 cloves garlic, smashed and chopped
- 2 tsp ginger
- 2 green onions, whites chopped and greens julienned
- 1 stalk celery, diced
- ½ cup cabbage
- ½ cup carrot, julienned
- 2½ cups chicken stock
- ⅛ cup light soy sauce
- 1 TBSP dark soy sauce
- 1 TBSP oyster sauce
- 2 tsp rice wine vinegar
- 1 tsp sesame oil
- ½ tsp white pepper
- 7 oz Bihon Noodles
- ½ cup tofu, cubed
- 1 TBSP cornstarch
- 1 TBSP cold water
For Garnishing
- Lime wedges
- Green onion, sliced thinly
Instructions
- In a wok or nonstick pan add your ground pork and Chinese sausage and cook on medium-high heat until the ground pork is golden brown and cooked through.
- Using a slotted spoon transfer the pork and sausage to a plate, leaving the fat behind in the pan.
- Add the garlic, ginger and green onion bottoms to the rendered fat and cook on medium-high heat until aromatic, ~2 minutes.
- Now add the celery, carrot and cabbage and stir-fry for another minute or two.
- Then add the chicken stock, soy sauce, dark soy sauce, oyster sauce, rice wine vinegar and sesame oil and stir until well combined.
- Now place the noodles into the sauce and allow them to simmer in medium-high heat. Using tongs toss the noodles as they cook in the sauce. Continue cooking and stir-frying for 2-3 minutes or until the noodles are tender and have soaked up all of the sauce. If the sauce is looking thin, add a cornstarch slurry, with the cornstarch and water included in this recipe.
- Add the pork, sausage and tofu to the pan with the green onion tops and toss until combined.
- Serve warm with a lime wedge on the side, enjoy and cheers!
