As my heritage on my mothers side is the Philippines, when I am feeling like I need a bit of home I always turn to this recipe. It is culturally important for me to show my kids where they came from, when I don’t have my Mum here anymore to show them.
It is the easiest recipe and an impressive dish for parties. You can add or omit any ingredients that you prefer. Being a vegetarian I don’t use any meat, but you can prepare the meat separately and add it for those who love their meat.
I hope you enjoy this dish and see how easy it is to prepare for your family. It is a party dish so have fun!!!
Filipino Pancit Noodles
- 2 tablespoons vegetable oil
- 1 clove garlic finely chopped
- 1 brown, onion finely diced
- 4 carrots, cut into fine strips
- 4 sticks celery, cut into fine strips
- 1/4 head cabbage, cut into fine strips
- 1pkt bean thread/cellophane noodles (clear noodles in asian section, similar to vermicelli but clear)
- 1 tablespoon chicken stock powder or vegetable stock powder
- 1-2 cups boiling water
- 2 tablespoons light soy sauce
- 1/2 teaspoon ground black pepper
- Fresh lemon quarters
- 1/2 kg pork spare ribs
- salt to season
- Preheat the oven to the hottest temperature and prepare the meat on baking paper and oven tray. Season meat with salt, and place in oven.
- Leave the meat to cook so it browns and goes crispy. You don’t need to turn it, you can leave it in the oven while preparing the noodles. Just put a timer on for 15-20 mins in case you forget. After the meat is crispy turn off the oven and let the meat rest until serving.
- Prepare all of the vegetables so they are ready for stir frying. You can use a v-slicer or food processor to cut all of the vegetables into fine strips.
Use an electric frying pan if you have one otherwise a large frying pan on the stove will also be suitable.
- Heat the oil in the pan over medium heat, adding the onion and garlic but don’t burn.
- Add the vegetables and stir cooking for a few minutes. Don’t overcook at this stage. Just sear the vegetables.
- Have the boiling water ready in the kettle, and add the dry noodles to the vegetables, adding the boiling water while stirring the noodles in. Turn the heat down to allow everything to come together.
- Add the stock powder, soy sauce and pepper continue to stir. The noodles should turn clear and soft. You may have to adjust the water adding more, and seasoning to taste.
- Squeeze fresh lemon over the noodles and serve.
- If everyone is eating meat cut up the pork ribs into small pieces and sprinkle on top of the noodles, otherwise just sprinkle meat over noodles on individual dishes for those who want it. The meat should be crispy and full of flavour.
- Serve with extra lemon and enjoy!