Filipino Pansit Bihon was served here. It is a very savory noodle dish, traditionally made with thin, bite sized pieces oc chicken and pork, and served over rice noodles. I modified it to suit the tastes of my grandsons.1
Here's what I made.
Ingredients:
lb pancit bihon Rice Noodles (I used spaghetti noodles)
1 lb. pork cut into small thin slices
1/8 lb. pea pods or snow pea
1 cup carrot
1 cup celery leaves chopped finely
1 medium sized onion chopped
1 tbsp. garlic minced
1 pc chicken cube
5 tbsp soy sauce
3 tbsp. dark brown sugar
2 tbsp. Hoisin sauce
3 cups water
2 tbsp. vegetable oil
Heat the oil in a large, ceramic coated Dutch oven. Add the onion, and minced garlic. stir over medium-high heat for 2 minutes. Add the meat. Stir until lightly browned on all sides. Add the remaining ingredients, except the peas and noodles, and cover. Simmer over low heat for three hours. Remove the lid. Remove the meat and set aside. Increase the heat to medium high and boil to reduce to a thin syrup. Cook the noodles in salted water for nine minutes, or al dente. Strain. When the sauce will coat a spoon, add the peas, meat, and noodles to the Dutch oven, Use tongs to fold everything together evenly. Serve with pink lemonade.
This was such a hit that the boys volunteered to clean the table, and do the dishes. Good thing, as today was dialysis day, and I am worn out. Bu t it was worth it to see the grandsons eating with gusto.
The only downside, not enough left over for Mom and Dad.
Seeeeya; Chief Longwind of the North