INGREDIENTS
- 750ml (3 cups) water
- 60ml (1/4 cup) oil
- 1 small onion, chopped
- 3-4 cloves of garlic, chopped
- 150g (2 cups) shredded cabbage
- 1 medium carrot, peeled and cut into strips, about 1 cm each
- 60g (3/4 cup) sliced Baguio Beans (fava/French beans)
- 2 chicken stock cubes
- 250g (8 oz) bihon noodles (dried rice vermicelli), soaked in water
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- Lechon Kawali, cut lengthwise
INSTRUCTIONS
- Heat 2 tablespoons of cooking oil in a wok and saute the garlic for less than a minute and then add the onion and saute for about 1-2 minutes or until transparent.
- Add cabbage, carrot, and beans and cook. Stirring until the vegetables are almost tender.
- Pour in water and add the chicken stock cubes and soy sauce. Bring to simmer in low heat.
- Drain the noodles and add to the wok. Mix well to blend. Add fish sauce and sesame oil to taste.
- Add half the Lechon Kawali and mix well.
- Place in a serving platter then spread the remaining Lechon Kawali on top the Pansit.
- Serve with calamansi and garnish with chopped green onions.
Credits to: goodfoodblogph.com
