Before I go on w/ my noodle blogging, i just wanna mention here that im happy to inspire a friend of mine to start his own recipe blog! That’s in spite of my non-pro cooking or what I call edible experiments. Go boy!
I’m the youngest in our family, so cooking pancit or any type of fried noodles (which was a holiday specialty) was never assigned to me back home. The first time I ever tried (w/ the exception of instant noodles, ofcourse) was for the millennium dinner! (that millenium dinner is a story worth-telling in my autobiography.) Anyways, my recipe below is somewhat special because it’s not really pancit canton which is actually wheat noodles & what i really had in mind. Instead I got 2 packs of instant noodles, discard all those preservatives inside & used just the noodles. How we come up w/ the idea? well, it’s a bit difficult to find the right stuff around here.
By the way, this pancit is for some birthday girl out there!
1/4 kilo pork (it wud be nicer if mixed w/ some chicken)
1 tbsp. of garlic
sitsaro or pea pods (maybe about a handful or so)
2 packets of noodles
salt & pepper
2 tbsp of oyster sauce
MSG (always an option)
Saute the garlic in as little oil as possible until golden brown. Add the pork (cut about 10mmx20mm, oh the technical guy in me!) & cook it over low heat until the pork’s fat comes out but not too much the pork shrinks. Turning the heat from low to medium, add the onion & carrots. Stir-fry. Pour about 2-3 cups of water, & add salt, pepper, soy sauce, MSG & oyster sauce. (Cean’s yaya once told me the secret is the oyster sauce.) Bring to boil. Add the pea pods & cabbage, & set them aside when they’re cooked (crispy & not over-cooked). Over low heat, pour the noodles over the broth. Cook until the water evaporates but never too dry.
Pour the cooked noodles in a platter & topped it w/ the pork & vegetables. You may also add sesame oil if u want a bit of cantonese flavor.
The way you cut your meat reflects the way you live. – Confucius