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Jackie Ferguson
The Filipino version of lo mein!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Asian, Asian Inspired
Servings 4 people


  • 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
  • cups chicken stock
  • 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


  • 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!
Keyword One Pot Pancit, Pancit, Pancit Canton, Pork & Tofu Pancit