Filipino Stir-Fried Vermicelli

 PANCIT BIHON GUISADO (Filipino Stir-Fried Vermicelli) - Insatiably Epicurious

*Cook’s note: Asian vermicelli is made of rice starch or mung bean, unlike the Italian variety by the same name. The texture is also springy and slightly chewy, which gives a pleasant mouthfeel. Unfortunately many brands of these noodles tend to clump together when introduced to heat. Longkou is a bring of noodles which do not. If you prefer a different brand, by all means use that. Asian vermicelli is also often separated in small bundles within a package.

Equipment: deep pan or wok

Ingredients:

8-10 shrimp, peeled

6oz thinly sliced meat (beef, pork, or chicken)

4 small bunches (or approx 7oz) of Longkou brand vermicelli, soaked in water for 15min and then drained

1 cup green cabbage, shredded

1/2 cup snow peas, julienned

1/4 cup carrot, peeled and julienned

1/2 bell pepper, julienned

1 medium onion, thinly sliced

3 garlic cloves, minced

2 tbsp Better than Boullion Chicken Base

1 tbsp MegaChef fish sauce

3 tbsp soy sauce

1 cup water

Vegetable oil

Instructions:

1. Combine water and seasonings in a bowl and mix well. Set aside.

2. Heat wok on medium high heat for a few minutes. Once wok is hot (but not smoking), add 1 tbsp of oil, swirl oil to cover surface of wok.

3. Add proteins and stir fry quickly. When proteins are par-cooked, remove from wok and set aside.

4. Repeat step 2.

5. Add onions, toss a few times to absorb heat. Add cabbage and carrots, toss. Add peppers and garlic, toss. Add bowl of dissolved seasoning and let simmer.

6. Add noodles and mix in well. Lower heat to medium and cover and let simmer.

7. Check every few minutes until most of liquid has soaked into the noodles. Tuck protein underneath noodles and simmer until just about all of the liquid has been soaked up.

8. Toss thoroughly to mix proteins and vegetables into noodles. Serve immediately. Enjoy!