Follow these steps for perfect results
cooking oil
garlic
minced
onion
minced
boiled pork
sliced
shrimps
chopped
cabbage
shredded
carrot
strips
soy sauce
broth
kintsay
bijon China (rice sticks)
soaked and drained
salt
ajinomoto
chorizo canton (Chinese sausage)
fried
spring onion
chopped
calamansi
Heat cooking oil in a large pan or wok.
Sauté minced garlic and onions until fragrant.
Add sliced boiled pork, chopped shrimp, shredded cabbage, and carrot strips to the pan.
Season with soy sauce and fry for 2 minutes.
Cook the shrimp for 3 minutes until pink and cooked through.
Add broth to the pan and bring to a simmer.
Add kintsay (Chinese leeks) and simmer until the vegetables are cooked.
Mix in soaked and drained bijon (rice sticks) and season with salt and ajinomoto.
Garnish with fried chorizo canton (Chinese sausage) and chopped spring onions.
Serve hot with calamansi on the side.
Expert advice for the best results
Soak the bijon noodles in warm water until soft before adding them to the pan.
Adjust the amount of soy sauce and salt to your liking.
Add other vegetables such as snow peas, bell peppers, or mushrooms for added flavor and nutrition.
Everything you need to know before you start
15 minutes
The vegetables and meat can be prepped ahead of time.
Serve in a large platter, garnished with sliced calamansi.
Serve hot as a main course.
Pair with a side of steamed rice.
A classic Filipino beer pairing.
Complement the sour flavor of the dish.
Discover the story behind this recipe
A popular Filipino noodle dish often served during celebrations.
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