Entree: Micronesia – Southern Culinary Region – Pancit (Stir-fried thin rice noodles with pork, shrimp, and mixed vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 10 min

Total 40 min

Ingredients

- 8 oz (225 g) rice vermicelli (bihon)
- 2 tbsp (30 ml) vegetable oil
- 8 oz (225 g) pork shoulder, thinly sliced
- 8 oz (225 g) shrimp, peeled and deveined
- 1 small onion, thinly sliced (about 4 oz/115 g)
- 3 cloves garlic (9 g), minced
- 1 cup (150 g) shredded cabbage, thinly sliced
- 1 cup (100 g) bean sprouts
- 2 medium carrots, julienned (about 6 oz/170 g)
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) fish sauce (optional)
- 1 tsp (4 g) sugar
- 1/4 tsp (1 g) ground black pepper
- 2 scallions, sliced (about 1.6 oz/45 g)
- 1 lime (about 2 oz/60 g), cut into wedges

Instructions

1. Soak the rice vermicelli in warm water for 8–10 minutes until pliable, then drain and set aside.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the pork and stir-fry until browned and cooked through, about 4–5 minutes. Remove and set aside.
3. In the same wok, add the garlic and onion and stir until fragrant and translucent, about 1–2 minutes.
4. Add the shrimp and cook until just pink, about 2 minutes. Return the pork to the wok.
5. Add the carrots and cabbage and toss 2–3 minutes until vegetables are crisp-tender.
6. Add the drained vermicelli, soy sauce, fish sauce (if using), sugar, and black pepper. Toss constantly to combine and heat through, about 2–3 minutes. Add a splash of water if noodles are sticking.
7. Stir in the bean sprouts and scallions, toss once to combine, and remove from heat.
8. Serve immediately with lime wedges for squeezing over each portion.