CRISPY NOODLES (CRISPY PANCIT)

PHILIPPINES WITH CHINESE INFLUENCE


We love this!!!

Ingredients:
Meat Marinade:
½ lb. pork meat or chicken breast sliced thinly
1 teaspoon soy sauce
1 teaspoon oyster sauce
Salt and Pepper to taste
1 teaspoon Cornstarch

Sauce:
4 tablespoons water or chicken broth
2 teaspoons oyster sauce
3/4 to 1 teaspoon cornstarch

Vegetables:
½ cup sliced bok choy
1 large green pepper julienne
1 stalk celery julienne
1 small carrot julienne ( cut some into designs)
1 onion chopped
2 cloves garlic minced
½ cup bean sprouts cleaned.
1/2 pound snow peas cut on a bias
Oil for stir-frying and deep frying the noodles
1 pack of rice noodles or vermicelli

PREPARATION:

For the Marinade:
Add seasonings to pork, adding the cornstarch last.
Marinate the meat for 10 - 15 minutes.
While pork is marinating, prepare vegetables and sauce.

For sauce:
Whisk together the sauce ingredients and set aside.

How to make the noodles crispy:
Put oil into a deep pan for deep frying.
Drop a small piece of noodles to test the temperature of oil.
Make sure oil is hot enough otherwise noodles will not puff up.
Drop noodles in batches because they will puff up.
Drain in a paper towel.
Repeat the process until noodles are all done.
Set asideHeat wok and add oil.
When oil is ready, add the pork.
Stir-fry pork until redness is gone.
Remove and set aside.
Reheat wok and add more oil.
When oil is ready, sauté' garlic and onion until translucent.
Add the carrots, stir fry for few minutes, add the celery then the snow peas, stir until cooked but still crispy.
Add the cooked pork mixture, mix into the vegetables, then the bok choy.
At this point adjust your seasonings (Salt and Pepper).
Add a little water if it tends to dry up.
Give the sauce a quick re-stir.
Add and mix all the ingredients until incorporated.
Keep stirring to thicken and until cooked.
Arrange crispy noodles on a big platter and pour over the meat

TILAWI MALAMI-AN JUD MO - TRY IT, I'M SURE YOU WILL LIKE IT.