Pancit Bijon

A package of bijon
Oil
garlic
half a pound pork (loin or pork chops), cut julienne style
(if you can get Chinese pork bbq, wonderful
chinese sausauge, sliced (pepperoni will do)
onion, peeled and sliced
chicken (to sub for pork if you can't have pork) cabbage or napa cabbage
bean sprouts
shrimps
pea pods
soy sauce
chicken stock
patis
spring onions
scrambled egg

This is another type of pancit that I have never cooked before (I am partial to sotanghon and canton) but since I'm getting short of ideas on what to feature here, I thought I would give this a try. Pancit bijon is rice noodles which you can get from any Asian store. What's beautiful with this recipe is that you can substitute the noodles with vermicilli or angel hair pasta.

Soak rice noodles in tepid water (barely warm) while the wok is heating (for about 10 mins) until the noodles become supple.

In the heated wok, heat the oil, add the garlic and pork (or chicken) until the meat is brown. Add the sausage slices, along with the onion, cabbage, sprouts, peapods and shrimps. Stir fry for a few minutes. Add soy sauce, chicken stock, patis, and spring onions. Stir fry until the cabbage is tender. Add the drained noodles. Mix until noodles are tender, not soggy.

Place in a large bowl, garnish with lemon or with parsley, cilantro and more green onions. Serve with lemon juice/soy sauce mix.