This is one of my all-time favorite go-to dishes when I wish to feed an army and would like to have something different. It's a Filipino dish a friend of mine shared with me. Measurements for spices and soy sauce are approximate, since I tend to eyeball seasonings or go by taste. I'll post a picture later as I'm at work right now, but...
Pancit
recipe follows
INGREDIENTS
1 lb. pork tenderloin, cut into 1 in. cubes
1 lb. chicken, cut into 1 in. cubes (I prefer boneless skinless chicken thighs)
1 lb. medium shrimp, cleaned and shelled
1 small cabbage, shredded
approx. 2 cups carrot, shredded or cut into matchsticks
1 bunch scallions, chopped
approx. 1/2 cup low-sodium soy sauce, or to taste, or half soy half fish sauce
approx. 1 tsp. salt
approx. 1 tbsp. pepper
approx. 1 tbsp. garlic powder
approx. 1 tbsp. ginger
1 lb. package mi fun noodles (commonly found in stores as "rice vermicelli")
light cooking oil
Get a pot of water to boil and salt liberally.
In a very large skillet or large wok, coat bottom of cooking vessel and heat to medium. Add pork and chicken, season with salt and pepper and sauté until just changing color on all sides, about 5-7 minutes. Add cabbage, scallions, carrot and soy sauce. Fold repeatedly with meat, making sure oil and juices from cooking coat the vegetables. Continue stirring and folding until cabbage wilts down, approx. 8-10 minutes. Season mixture with garlic powder and ginger, perhaps adding more pepper to taste.
While vegetables are cooking, drop mi fun noodles into boiling water, stirring with a pasta fork and let boil until just translucent and soft, about 3 minutes--these noodles cook very quickly. Drain noodles
Add shrimp and noodles to your skillet and toss together, coating noodles in soy sauce and cooking the shrimp until pink, approx. 5 minutes. Your noodles will very likely stick together, so use your stirring spoon and your pasta fork to spread the noodles apart and toss the mixture together, tangling it all together with the mi fun. Noodles will turn brown as they drink up the soy sauce.
Let sit for about 3 minutes and serve.
Pancit
recipe follows
INGREDIENTS
1 lb. pork tenderloin, cut into 1 in. cubes
1 lb. chicken, cut into 1 in. cubes (I prefer boneless skinless chicken thighs)
1 lb. medium shrimp, cleaned and shelled
1 small cabbage, shredded
approx. 2 cups carrot, shredded or cut into matchsticks
1 bunch scallions, chopped
approx. 1/2 cup low-sodium soy sauce, or to taste, or half soy half fish sauce
approx. 1 tsp. salt
approx. 1 tbsp. pepper
approx. 1 tbsp. garlic powder
approx. 1 tbsp. ginger
1 lb. package mi fun noodles (commonly found in stores as "rice vermicelli")
light cooking oil
Get a pot of water to boil and salt liberally.
In a very large skillet or large wok, coat bottom of cooking vessel and heat to medium. Add pork and chicken, season with salt and pepper and sauté until just changing color on all sides, about 5-7 minutes. Add cabbage, scallions, carrot and soy sauce. Fold repeatedly with meat, making sure oil and juices from cooking coat the vegetables. Continue stirring and folding until cabbage wilts down, approx. 8-10 minutes. Season mixture with garlic powder and ginger, perhaps adding more pepper to taste.
While vegetables are cooking, drop mi fun noodles into boiling water, stirring with a pasta fork and let boil until just translucent and soft, about 3 minutes--these noodles cook very quickly. Drain noodles
Add shrimp and noodles to your skillet and toss together, coating noodles in soy sauce and cooking the shrimp until pink, approx. 5 minutes. Your noodles will very likely stick together, so use your stirring spoon and your pasta fork to spread the noodles apart and toss the mixture together, tangling it all together with the mi fun. Noodles will turn brown as they drink up the soy sauce.
Let sit for about 3 minutes and serve.
