All Easy Recipes. Cook all that you can cook. Filipino Pansit
What You Need:            (To Serve: 6 - 8)
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  • One 8-ounce package thick rice noodles (bijon) from the Philippines (find in most Oriental markets)
  • cup peanut oil
  • 2 cloves garlic, peeled and crushed
  • pound lean pork loin, julienned
  • 3 lop chong Chinese sausages, sliced 1/8 inch thick (available in any Oriental market)
  • 1 yellow onion, peeled and chopped
  • 1 cup chopped Napa cabbage
  • 2 tablespoons light soy sauce
  • 1 cups Chicken Stock or use canned
  • 2 tablespoons nuoc mam (fish sauce)
  • cup chopped leeks (rinse them carefully to avoid mud)
  • 1 tablespoon Annatto Oil

  • Fresh chopped coriander leaves

  • How To Cook:
    1. Soak the rice noodles in tepid water (barely warm, about 105F) just until supple, about 10 minutes, while the wok heats.

    2. In a hot wok place 2 tablespoons of the peanut oil along with the garlic and the pork.

    3. Chow until the pork is done to your taste and add the sausage slices, along with the onion and Napa cabbage.

    4. Chow for a few minutes and add the soy sauce, stock, fish sauce, leeks, and annatto oil.

    5. Chow until the cabbage is tender and add the drained noodles to the pan.

    6. Stir-fry over medium heat until the noodles are just tender, not soggy.

    7. Place in a large bowl and top with the garnish.

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