Pancit Bihon, Rausa-Style
MAKES 8 TO 10 SERVINGS
The quality of bihon (rice stick) noodles varies from brand to brand, so experiment to find the one you like. My mom prefers the Excellent brand, made from a combination of rice and cornstarch. Bihon noodles and Chinese sausage (lap cheong) can be found at Asian markets.
5 tablespoons soy sauce
1 tablespoon sherry
2 teaspoons sugar
1 teaspoon salt
1½ teaspoons black pepper
2 cups pork loin, sliced into bite-sized pieces
16 ounces bihon (rice stick) noodles
1/2 cup dried wood ear or shiitake mushrooms, sliced
1 tablespoon canola oil
1 medium onion, sliced
2 garlic cloves, minced
2 Chinese sausage links, thinly sliced
1½ cups julienned carrots
1½ cups julienned celery
2 cups shredded cabbage
1 to 1½ cups chicken stock or water
Mix together soy sauce, sherry, sugar, salt and pepper in a medium bowl. Reserve 1/3 of the marinade. Add pork to remaining marinade and let sit while you prepare the other ingredients.
Rinse noodles several times in warm water to soften. Cover with warm water in a large bowl and let soak 5 minutes. Drain and set aside.
Rinse mushrooms well, cover in water and microwave for 5 minutes. Drain and set aside.
In a large wok or saute pan, heat the oil on medium-high. Add onion and garlic and saute until fragrant. Add pork and saute until cooked, then add the Chinese sausage and saute until cooked. Add mushrooms and saute 1 minute. Add carrots, celery and cabbage in that order, stirring after each addition; cook until vegetables are crisp-tender.
Add noodles to the pan, tossing well. Mix broth or water with reserved marinade, then pour over noodles to moisten, tossing well. Check and adjust seasoning with soy sauce and black pepper. Serve with lime wedges.
Nutrition facts per serving: 413 calories, 11 g fat, 3 g saturated fat, 37 mg cholesterol, 60 g carbohydrates, 16 g protein, 1,168 mg sodium, 4 g fiber