Go Naked... Eat Natural
Family-Owned and Operated
Pork & Shrimp Pancit

  • 1 (6.75 ounce) package rice noodles
  • 75 ml vegetable oil, divided
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 0.9 g ground ginger
  • 190 g cooked medium shrimp, diced
  • 250 g chopped cooked pork
  • 280 g shredded bok choy
  • 10 g oyster sauce
  • 60 ml chicken broth
  • 0.8 g crushed red pepper flakes
  • 1 green onion, minced

  1. Soak the rice noodles in warm water for 20 minutes; drain.
  2. Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
  3. Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.

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