ID: 6f6a5dcb...
A classic Filipino noodle dish featuring a flavorful combination of seared chicken and pork, crisp-tender vegetables, and rice vermicelli noodles soaked in a savory soy-based sauce. This one-pan meal is perfect for parties or a quick weeknight dinner.
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Sear pork and chicken separately until browned and set aside. → Sauté onions and garlic until caramelized, then stir in achiote powder. → Flash-fry vegetables for 90 seconds and set aside. → Simmer the sauce ingredients and cook the dry noodles in the liquid until absorbed. → Combine all ingredients back into the wok and garnish with citrus and green onions.
Sear pork and chicken separately until browned and set aside. → Sauté onions and garlic until caramelized, then stir in achiote powder. → Flash-fry vegetables for 90 seconds and set aside. → Simmer the sauce ingredients and cook the dry noodles in the liquid until absorbed. → Combine all ingredients back into the wok and garnish with citrus and green onions.
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Cooking the components in stages ensures that the meat is seared and the vegetables remain crisp rather than mushy.
Traditional Filipino soy sauce (like Datu Puti) is recommended for authenticity, but dark soy sauce or tamari are good substitutes.
The noodles cook directly in the sauce, allowing them to absorb maximum flavor.
If the noodles absorb all the liquid but aren't quite soft yet, add a splash more chicken stock.
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