Pancit Bato

🛒 Ingredients

• Pancit Bato Noodles (fresh miki noodles) 125 g · 170 kcal
• Pork shoulder, thinly sliced 50 g · 75 kcal
• Shrimp, peeled and deveined 25 g · 25 kcal
• Garlic, minced 5 g · 7 kcal
• Onion, chopped 38 g · 15 kcal
• Cabbage, shredded 50 g · 12 kcal
• Carrots, julienned 20 g · 8 kcal
• Green beans, sliced 25 g · 8 kcal
• Soy sauce 15 g · 10 kcal
• Fish sauce 8 g · 5 kcal
• Annatto oil (or vegetable oil + annatto powder) 8 g · 65 kcal
• Chicken or pork broth 60 g · 5 kcal
• Black pepper, to taste 1 g · 0 kcal
• Green onions, chopped, for garnish 5 g · 0 kcal
• Calamansi or lemon wedges, for serving 5 g · 0 kcal

👨‍🍳 Instructions

1. Heat annatto oil in a large wok or pan over medium-high heat. Sauté minced garlic and chopped onion until fragrant.
2. Add sliced pork and cook until lightly browned. Stir in the shrimp and cook until they just turn pink.
3. Pour in soy sauce, fish sauce, and broth. Bring to a simmer.
4. Add the sliced green beans and julienned carrots. Cook for 2-3 minutes until slightly tender-crisp.
5. Add the Pancit Bato noodles and shredded cabbage. Toss everything gently to combine and coat the noodles with the sauce.
6. Continue to stir-fry for 3-5 minutes, allowing the noodles to absorb the sauce. Season with black pepper to taste.
7. Serve hot, garnished with chopped green onions and calamansi or lemon wedges on the side for squeezing.