Saturday, March 22, 2014
My mom has been talking about "the porky noodles" for the last week. The name kind of grosses me out, but then again I am not entirely sure how to say pancit. Even though this recipe makes a giant amount, it all went quickly and was gone within days. It reheats pretty well too.
I liked how the recipe calls for "noodles" and "vegetables." It's a very versatile meal. You don't have any bell peppers (or like me, only have one small one?!) Toss in some cabbage (because again, like me, perhaps you find yourself strangely with 2 cabbages in your fridge). Can't find vermicelli or pancit noodles? Rice noodles work fine, or just plain thin spaghetti, which is what I used. The options are endless and can be based on your preferences or whatever you happen to have on hand.
Doesn't this recipe make you want a giant wok? Definitely going to register for one :)
from Pinch of Yum
serves 12 - 16
2 pounds uncooked noodles (this version used a combination of pancit and vermicelli)
4 cups sliced mixed veggies: cabbage, carrots, bell peppers, green onions, etc.
1 pound lean pork, cut into very small pieces
1/2 cup oil
1 onion, minced
1 tablespoon soy sauce
1 pork bouillon cube (I couldn't find it anywhere; I used chicken)
6 cups water
1) Soak the vermicelli in water for about 5 minutes or until soft.
2) Brown the pork in the oil with the soy sauce, garlic, and onion.
3) Add the water and bouillon cube to the pork and bring it to a low simmer. Add the vegetables and cook for 5 - 10 minutes. Add the uncooked pancit noodles and soaked vermicelli. Simmer over low heat until the noodles soak up all the broth.