8 ounces Bihon Rice stick
2 tablespoons coconut, avocado, or olive oil
5 cloves garlic, crushed
1 small onion, sliced
1 cup pork, sliced thinly
1/2 cup shrimps, chopped 
5 dried mushrooms, soaked in hot water, thinly sliced (optional)
1/2 cup carrots, sliced thinly
1 cup cabbage, shredded
5 tablespoons dark soy sauce
2 tablespoons oyster sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups soup stock or water
2 stalks green onion, chopped, for garnish
2 or 3 cilantro tops, for garnish
2 lemons, cut into wedges, for garnish and condiment

Brown the garlic in oil over medium high heat in a wok or large pan. Add the onions and cook until transparent or for one minute. Add the pork and cook until no longer pink or for 2 minutes. Throw in the mushrooms, shrimps, carrots, and cabbage and cook for one minute stirring everything together. Season with soy sauce, oyster sauce, and salt. Pour the soup stock or water and bring to a boil. Add the noodles and let them soak in the liquid for one minute then bring the cooked noodles on top and the not cooked ones under to soak in the liquid to soften. 
Transfer to a serving plate, garnish with green onion, cilantro, and lemons on the side.

*Serve with ground white pepper and fish sauce on the side.


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