Filipino pork noodle stir fry (pancit)
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Dairy-free
Pancit is a traditional Filipino pork noodle stir fry which uses rice noodles with carrots, peppers and beans. It's quite similar to chow mein and a quick dish to pull together on weeknights.
Ingredients
- 2 tbsp sunflower oil
- 1 red onion, chopped
- 300g/10½oz pork fillet, thinly sliced
- 2 carrots, cut into batons
- 1 red pepper, thinly sliced
- 100g/3½oz green beans, trimmed
- 200g/7oz cabbage, shredded
- 3 garlic cloves, finely chopped
- 200ml/7fl oz chicken stock
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tsp sriracha (optional)
- 1 lime, juice only
- ½ clementine or mandarin, juice only (optional)
For the noodles
- 250g/9oz rice vermicelli noodles, cooked according to packet instructions
- 1 tsp sesame oil
- 1 tbsp soy sauce
To serve
- 2 spring onions, finely sliced
- 1 lime, cut into wedges
Method
Over high heat, heat the oil in a large wok or sauté pan. Add the onion and stir fry until it begins to take on some colour. Add the pork and continue to stir fry for a few minutes until slightly browned.
Add the remaining vegetables and stir fry for 5 minutes, then add the garlic and cook for another minute.
Meanwhile, whisk together the chicken stock, soy sauces and sriracha, if using. Pour into the pan. Cover with a lid and leave to braise for a few minutes until the vegetables are just cooked through, but still with a little bite. Remove the lid and simmer to reduce the volume of liquid.
Drain the noodles thoroughly and cool quickly under cold water. Dress in the sesame oil and soy sauce.
Add the noodles to the pan and toss gently to combine. Mix the lime and clementine juices together (if using both) and pour over the noodles.
Taste to check the seasoning and serve immediately.
