This traditional Filipino noodle dish is a staple in the Bavingtons' home. Quick and easy to prepare, making it is convenient for two, and it doubles easily when compnay comes for dinner.
1 (6-ounce) boneless loin pork chop (about 1/2 inch thick), thinly sliced
1/2 cup thinly sliced yellow onion
1/4 teaspoon freshly ground black pepper
4 ounces uncooked rice noodles
2 teaspoons vegetable oil
3 tablespoons low-sodium soy sauce
1 cup thinly sliced green cabbage
1/4 teaspoon paprika
1 hard-cooked large egg, thinly sliced
2 tablespoons chopped green onions
How to Make It
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; sauté 5 minutes or until browned, stirring frequently. Add sliced onion and pepper; sauté 4 minutes or until onion is soft. Remove pork mixture from pan, and set aside.
Soak rice noodles in warm water for 5 minutes, and drain. Heat oil in pan over medium-high heat; stir in noodles, and sauté 2 minutes. Stir in soy sauce; cook 2 minutes, tossing to coat. Add cabbage and paprika; sauté 1 minute. Add pork mixture; sauté for 4 minutes, tossing frequently. Top with egg and green onions.
I find the complaint from the woman about this having too much soy sauce to be a bit amusing - in an effort to give it any sort of flavor I ended up drizzling MORE soy sauce on it! Ah Cooking Light...you sure know how to make otherwise interesting and flavorful ethnic dishes bland and boring, and this is no exception. Looking at other Pancit recipes online it seems they vary quite often, but unlike this recipe, they always tend to have a healthy amount of onions and garlic which adds...FLAVOR! Why CL chose to omit those ingredients but throw in a smidge of paprika (which adds NOTHING) is beyond me. This dish isn't exactly awful, it's just sort've bland. Considering that there are other recipes online for this dish that seem just as healthy (though with perhaps a bit more sodium) and look far more flavorful, I doubt I'll make this again.
Delicious. For my family of four, I doubled everything, except the black pepper. We prefer regular or whole wheat angel hair pasta. Add eggs to water when bringing it to a boil, add noodles once it is boiling, and the eggs will be hard-cooked by the time the noodles cook.
This is good and fast. I eyeballed all of the ingredients, put in lots of black pepper and a big pinch of brown sugar. I also put in the oil and onions first, then added the pork and let it cook without stirring so the meat and onions browned well on one side. The browning of the meat and onions contributes a lot to the dish. It made a good breakfast and I would turn to this whenever I'm craving asian-style noodles.
One of my favorite recipes: have made it many times, sometimes doubling or halving it. Changes: add ginger and garlic in with the onion, sub fish sauce for 1/3 of the soy, and give it a squeeze of lime. And please, please use ONLY humanely raised pork. Hog confinement factories are not good environmentally or ethically.
We have been making this for the past ten years - I cannot believe that I have never rated it before, but strange things happen. I make this whenever we have leftover pork - pork chops or pork tenderloin, usually. I use packaged cole slaw mix (the entire package) and no egg, but otherwise follow the recipe. We love it.
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