PORK PANCIT

Pork Pancit image

Provided by Vickie Parks

Time 45m

Number Of Ingredients 16

1 lb vermicelli noodles
water (to soak noodles)
1 lb lean pork, cut into bite-size pieces
1/4 c olive oil
1 Tbsp low-sodium soy sauce
1/2 medium onion, chopped
3 clove garlic, minced
3 c water
1 pork bouillon cube
1/2 small head cabbage, chopped
2 stalk(s) celery, chopped
2 large carrots, sliced diagonally (about 1/4 inch thick)
1 small yellow bell pepper, chopped
1 c snow peas (or fresh green beans)
1 tsp black pepper
2 scallions (green onions), chopped (for garnish)

Steps:

1. Soak the vermicelli noodles in water for 5 to 10 minutes, to soften. Drain well; set aside.
2. In a large Dutch oven or stock pot, brown the pork in oil. Add soy sauce, onion and garlic, and cook until onions is soft. Add water and bouillon cube to the pork, and bring to a low simmer.
3. Add the cabbage, celery, carrots, bell pepper, and snow peas (or green beans), and cook for 10 minutes.
4. Add the drained vermicelli noodles, and simmer over low heat until the noodles soak up all the broth. Season with black pepper.
5. Garnish servings with sliced scallions (green onions), and serve immediately.