Back to 6 servings 8 ounces bihon noodles (thin rice noodles), soaked in water about 10 minutes, then drained 0.5 pound pork, thinly sliced, cut into small pieces 0.5 pound cooked chicken, shredded or thinly sliced 1 cup carrots, cut into thin strips 1 cup snow peas or green beans, trimmed and thinly sliced 2 cups cabbage, thinly shredded 1 medium onion, chopped 2 cloves garlic, minced 1 stalk celery, sliced thinly on the bias 2 tablespoons cooking oil, neutral oil such as canola or vegetable 3 tablespoons soy sauce, plus more to taste 1 tablespoon fish sauce (patis), plus more to taste 1 teaspoon chicken bouillon powder 3 cups water or low-sodium chicken stock, plus more as needed ground black pepper, to taste scallions, chopped, for garnish calamansi or lemon wedges, for serving
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1 Step 1: Soak the bihon noodles in warm water for about 10 minutes until pliable, then drain well and set aside.2 Step 2: Pour the oil into a large wok or deep skillet set over medium-high heat. Add the pork, sprinkle with black pepper, and sear until browned, 2 to 4 minutes.3 Step 3: Add the onion and garlic and cook until the onion softens and the garlic smells fragrant, about 2 minutes.4 Step 4: Add the cooked chicken and stir-fry for 2 minutes. Stir in the bouillon powder, then pour in the water or stock and bring to a boil.5 Step 5: Reduce the heat to a simmer and cook for about 10 minutes until the pork is tender and cooked through.6 Step 6: Add the carrots, snow peas, celery and cabbage and simmer 2 to 3 minutes until crisp-tender. Lift the meat and vegetables out with tongs or a slotted spoon and set aside, leaving the liquid in the pan.7 Step 7: Pour the soy sauce and fish sauce into the pan liquid, then add the drained noodles. Toss gently, pushing the noodles down so they soak up the liquid. If the pan looks dry, add a splash of water. Cook 5 to 6 minutes, until the noodles are tender and nearly all the liquid has been absorbed.8 Step 8: Return the meat and vegetables to the pan and toss everything together over medium heat for 1 to 2 minutes until well combined and steaming.9 Step 9: Taste and adjust with more soy sauce, fish sauce or pepper. Transfer to a platter, garnish with scallions and serve hot with calamansi or lemon wedges.getsaucepan.com/r/3ac627c8-ef68-58eb-9144-2a31ad7acc49
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