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| What You Need: |
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One 8-ounce package thick rice noodles (bijon) from the Philippines (find in most Oriental markets)
¼ cup peanut oil
2 cloves garlic, peeled and crushed
½ pound lean pork loin, julienned
3 lop chong Chinese sausages, sliced 1/8 inch thick (available in any Oriental market)
1 yellow onion, peeled and chopped
1 cup chopped Napa cabbage
2 tablespoons light soy sauce
1½ cups Chicken Stock or use canned
2 tablespoons nuoc mam (fish sauce)
¼ cup chopped leeks (rinse them carefully to avoid mud)
1 tablespoon Annatto Oil
GARNISH
Fresh chopped coriander leaves
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| How To Cook: |
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1. Soak the rice noodles in tepid water (barely warm, about 105°F) just until supple, about 10 minutes, while the wok heats.
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2. In a hot wok place 2 tablespoons of the peanut oil along with the garlic and the pork.
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3. Chow until the pork is done to your taste and add the sausage slices, along with the onion and Napa cabbage.
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4. Chow for a few minutes and add the soy sauce, stock, fish sauce, leeks, and annatto oil.
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5. Chow until the cabbage is tender and add the drained noodles to the pan.
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6. Stir-fry over medium heat until the noodles are just tender, not soggy.
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7. Place in a large bowl and top with the garnish.
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