- 1 cup cabbage thinly sliced
- 1 cup each baby bok choy, carrots, green beans sliced on the bias, finely chopped yellow onion
- 1/2 cup chopped celery sliced on a bias
- 2 tablespoons olive oil
- 3 teaspoons minced garlic
- 1/2 pound pork tenderloin sliced into thin, 2-inch pieces
- 2 cups low sodium chicken broth
- 1 cup water
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 8 ounces Rice Noodles
- 1/4 cup chopped spring onion
- Kosher salt and freshly ground black pepper to taste
INSTRUCTIONS
1. Bring 5 cups of water to boil. As the water heats, prepare an ice bath in a large bowl with a paper towel lined plate and set aside.
2. Once the water is boiling, salt the water and drop in the vegetables, blanching for 1 minute. Use a slotted spoon to transfer the vegetables into the ice bath and let it sit for 2 minutes. When the vegetables are cool, drain the vegetables, place on the lined plate, and set aside.
3. Heat the olive oil in a wok over medium-low heat. When the oil is hot, add the onion and garlic, and cook for about 3 minutes, or until the onion is translucent.
4. Add the pork, season lightly with salt and pepper, and cook for about 2 minutes, stirring periodically.
5. Stir in the chicken broth, water, soy sauce and Worcestershire sauce and bring to a boil. Let it simmer for about 5 minutes.
6. Add the noodles into the wok, tossing the noodles as they absorb the sauce. If you find that the noodles are too dry, add a little water if necessary.
7. When the noodles are soft, stir in the reserved vegetables and shrimp, tossing to combine. Cook for about another minute more.
8. Transfer the pancit to a serving dish, garnish with spring onion. Serve immediately.