Description
A traditional Filipino stir-fried rice noodle dish featuring pork, shrimp, and fresh vegetables, balanced with savory soy sauce and tangy calamansi juice for a comforting family meal.
Ingredients
Scale
- 500 grams Bihon (Rice Vermicelli)
- 300 grams Pork Shoulder or Belly, sliced into thin strips
- 200 grams Shrimp, peeled and deveined
- 1 whole head Garlic, minced
- 2 large Yellow Onions, sliced into strips
- 2 large Carrots, julienned
- 1/2 head Green Cabbage, shredded
- 1 cup Snow Peas or String Beans, cut into 2-inch pieces
- 1/2 cup Soy Sauce
- 4–6 Calamansi fruits, juiced
- 1 teaspoon Black Pepper, freshly ground
- 1 cup Water or Chicken Broth
- 1/4 cup Fried Garlic, for garnish
- Oil for cooking
Instructions
- Place dry rice noodles in a large bowl and pour boiling water over them to cover. Let soak for 5-7 minutes until soft but firm. Drain well, toss with a little oil, and cut into manageable lengths if necessary.
- Mince garlic and slice onions. Julienne carrots and shred cabbage. Cut snow peas into pieces. Have all ingredients prepped before cooking.
- Heat 2 tablespoons of oil in a large wok over medium-high heat. Add pork strips and stir-fry until browned and cooked through. Remove pork and set aside.
- In the same wok, add more oil if needed. Add minced garlic and fry until golden brown and fragrant. Add sliced onions and cook until translucent.
- Add carrots and cook for 1 minute. Then add cabbage and snow peas. Stir-fry for another minute until vegetables are tender-crisp.
- Return cooked pork to the wok. Add drained noodles, soy sauce, calamansi juice, black pepper, and water or broth. Toss gently but thoroughly to coat noodles. Cook for 2-3 minutes until liquid is mostly absorbed.
- Add shrimp in the last minute of cooking if using, just until pink. Taste and adjust seasoning with more soy sauce or calamansi as needed.
- Transfer to a serving platter. Top generously with fried garlic and serve immediately while hot.
Notes
Do not overcook the noodles; soaking in hot water is preferred over boiling to maintain texture. Ensure the wok is smoking hot before adding oil to achieve ‘wok hei’ (breath of the wok). If making a large batch, cook in smaller batches to avoid overcrowding. Leftovers taste better the next day as flavors meld, but add fresh fried garlic when reheating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Filipino
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6
- Sodium: 900
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 55
- Fiber: 3
- Protein: 22
Keywords: Pancit Bihon, Filipino noodles, rice vermicelli, stir fry, pork and shrimp noodles, calamansi, wok hei, family dinner, Asian cuisine