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1 ea 8-oz pkg. rice stick noodles (bihon)
1 lg Chicken breast,cooked and shredded
1/4 lb Boneless pork,cooked and cubed in small pcs.
1/4 lb Small shrimps,shelled
2 tb Vegetable oil
1 md Carrot, shredded
1 ea Celery stalk, shredded
1/4 lb Chicharo (snow peas)
1 1/2 c Cabbage, shredded
2 ea Garlic cloves; minced
1 sm Onion; chopped
1 c Chicken broth
1 tb Soy sauce
Salt, pepper to taste
In a saucepan, saute garlic in 2 tbsp oil until brown. Add onion and fry until soft. Add the chicken meat, pork and shrimps. Stir fry for 2 minutes. Add the carrots, snor peas, celery and cabbage and cook until almost tender. Pour in the chicken broth. Bring to a boil for 2 minutes. Season with soy sauce, salt, black pepper. Add noodles that has been soaked in warm water, drained very well. Stir constantly until cooked. Serve warm with a sprinkling of lemon juice and patis (Filipino fish sauce, optional of course).
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