INGREDIENTS:
- 250 g thin or medium rice noodles (bihon)
- 3 Tbsp oil
- 1 Tbsp minced garlic
- 1 medium onion - sliced
- 1/3 cup jullienned carrots
- 1/4 cup sliced celery (optional)
- 15 pieces mangetout (sitcharo)
- 1 cup shredded cabbage
- 1 cup sliced meat - chicken, pork, shrimp or combination of these*
- 1 1/2 cups rich stock
- 2 Tbsp dark soy sauce
- freshly ground pepper
- salt
- additional stock or water
- Soak the noodles in tepid water for about 20 minutes or until soft. Using scissors, cut into desired lengths. Drain and set aside.
- In a wok, heat 1 Tbsp of the oil in medium heat. Saute half of the garlic and half of the onions.
- Add the meat and stir fry a little. Season with salt and pepper.
- Add about 1/4 cup stock or water and simmer until done. You may have to add a bit more stock from time to time to keep it from drying out.
- When the meat is done, add the carrots, mangetout, and celery. Stir to combine. There should still be some liquid in the wok if not add about 2-3 Tbsp stock and then cook under cover for 2 minutes.
- Add the cabbage, stir fry for a few seconds and cook under cover for 1 minute.
- Remove from heat and transfer to a dish. Set aside.
- Using the same wok (no need to wash unless there's some burnt crust in the bottom), heat the remaining 2 Tbsp oil on medium heat.
- Saute the remaining garlic and onion until onion is translucent.
- Tip in the stock and any sauce drained from the meat and veg mixture.
- Add the soy sauce and season with black pepper.
- Bring to boil then add the noodles. Cover and bring to boil again then lower heat to medium-low.
- Once the sauce starts getting absorbed by the noodles (about 5 minutes), toss and stir the noodles (preferably with large forks for easier tossing) until all the sauce is absorbed and the noodles are fully cooked. The tossing also make sure that the strands are separated and do not clump together. Don't worry if the bottom is getting a bit crusty. At the end there should be no sauce left but the noodles should still be moist, cooked but not soggy.
- Add half of the meat/veg mixture and toss to mix.
- Dish up and transfer to a dish. Top with the rest of the meat/veg mixture. Serve with calamansi or lemon on the side.
Source: English Patis
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