Follow these steps for perfect results
soy oil
garlic
minced
Spanish onion
julienned
pork loin
trimmed and cut into 1 1/2 inch strips
soy sauce
chicken stock
oyster sauce
carrots
washed, peeled and cut julienne
green cabbage
washed and finely cut chiffonade
Chinese sausage
cut into narrow strips, about 1 1/2 inches long
rice noodles
soaked in warm water
salt
to taste
white pepper
ground, to taste
scallions
washed, trimmed, and coarsely chopped
lemons
washed, tips cut off, sliced into wedges
Heat soy oil in a wok over medium-high heat.
Add minced garlic and julienned Spanish onion to the wok.
Stir-fry garlic and onions until translucent.
Add pork loin strips to the wok and sear.
Pour soy sauce, chicken stock, and oyster sauce into the wok.
Add julienned carrots and finely cut green cabbage chiffonade to the wok.
Include narrow strips of Chinese sausage (about 1 1/2 inches long) in the wok.
Reduce heat to low and simmer for about 5 minutes, or until vegetables are al dente and the wok is almost dry.
Drain the rice noodles after soaking them in warm water for 20 minutes.
Stir the drained rice noodles into the wok with the meat and vegetables.
Cook for 5 to 7 minutes on medium-low heat, ensuring the noodles are well combined.
Season with salt and ground white pepper to taste.
Serve immediately on a warmed plate.
Garnish with coarsely chopped scallions and a lemon wedge.
Expert advice for the best results
Adjust soy sauce to taste for desired saltiness.
Soak noodles until pliable but not mushy.
Do not overcook the vegetables; they should retain some crispness.
Everything you need to know before you start
15 minutes
Vegetables can be prepped ahead of time.
Serve on a large platter or individual bowls.
Serve hot.
Serve with additional soy sauce or calamansi (Philippine lime).
Serve as part of a larger Filipino meal.
A classic Filipino beer pairing.
Discover the story behind this recipe
A staple dish often served during celebrations and family gatherings.
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