Ingredients

  • 250 grams rice vermicelli (bee hon) soaked in water for 20 minutes
  • 1 tablespoon tbsp oil+ 3 oil
  • 1/4 cup fried chopped bacon
  • 1 medium onion chopped
  • 6 cloves grated garlic
  • 20 pieces medium prawn cleaned and shelled
  • 150 teaspoons grams pork but shoulder sliced thinly marinate for 20 minutes in: 1 rice wine,a
  • 150 teaspoons grams chicken breast sliced thinly marinate for 20 minutes in: 1 rice wine,a das
  • 2 1/2 cups chicken broth
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of thick,dark soy sauce
  • 1 tablespoon of oyster sauce
  • 2 teaspoons ground white pepper
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1/2 cup fresh Shitake mushroom slices
  • 1/2 cup carrot julienne cut
  • 1/2 cup sweet peas julienne cut
  • 1 cup cabbage cut into medium squares

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Heat a saucepan,put 1 tbsp oil and fry the bacon until brown.Set Aside
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Step 2

  • Add 3 tbsp oil to the sauce pan and caramelized onion then add garlic
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Step 3

  • Saute until aroma comes out then add the pork slices,cook stir frying for 10 minutes
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Step 4

  • Add chicken and prawn,saute for 10 minutes.
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  • Length: 10 minutes

Step 5

  • Then add in rice vermicelli,fried bacon,shitake mushroom,chicken broth,light soy sauce,thick and dark soy sauce,oyster sauce,ground pepper and sugar.
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Step 6

  • Cook in medium heat for about 10 minutes

Step 7

  • Then add the veggies:carrot,cabbage and sweet peas.
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Step 8

  • Cook for another 5 minutes or until the rice noodle is cook.
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  • Length: 5 minutes

Step 9

  • Drizzle with sesame oil
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Step 10

  • Serve hot with Lumpiang Shanghai and soy calamansi dipping.