Chicken and Pork Vermicelli

Chicken and Pork Vermicelli is a healthy and hearty dish which is rich in nutrients and history. It originated from China and is adapted to suit the Filipino palate. It is believed to bring long life (noodles are not cut prior to cooking) and is served at birthdays and special occasions. Though not necessarily a believer of that, we love this dish very much.

Ingredients:
1/4 kg sotanghon (glass noodles)
1 onion, chopped
3-4 garlic cloves, crushed and finely chopped
1/4 kg lean pork, diced
1/4 kg chicken breast, sliced
1 carrot, sliced thinly
100 g string beans, sliced diagonally
6 pcs shiitake mushroom, sliced
3 cups water
2 chicken stock cubes
2 tbsp soy sauce to taste
spring onions for garnish
fried shallots for garnish
vegetable oil for sautéing

Procedure:
1. In a bowl of hot water, soak the vermicelli for about 15 minutes. Set aside.
2. In a wok, sauté the onions and garlic in oil. Add the pork and chicken and cook until tender.
3. Add in the vegetables and stir-fry until half-cooked.
4. Pour water and drop in the stock cubes. Let it simmer. Drain the vegetables and meat from the soup mixture and set aside.
5. While the soup is simmering, drain the vermicelli from the water and transfer it onto the simmering mixture. Season with soy sauce.
6. Stir continuously over low heat until the liquid is almost absorbed by the noodles or until cooked. Add half of the drained vegetables and meat and mix well.
7. Serve in a platter, top with the remaining half of the vegetable-meat mix and garnish as desired.

Cheers,
Jane