Pancit Guisado

Pancit Guisado 

(serves 1 – 2)

• 100 grams dried pancit canton noodles
• 5 – 6 pieces medium-sized prawns (deveined, head and shell removed), each sliced into 3 – 4 small pieces
• half a medium-sized carrot, sliced thinly
• 100 – 150 grams pork belly, sliced into bite sized cubes
• ¼ cup water
• ¼ cup soy sauce
• half a garlic bulb, minced
• 2 small red onions, sliced
• 2 – 3 tablespoons soy sauce
• 2 – 3 tablespoons hoisin sauce
• 2 tablespoons vegetable oil
• spring onions, sliced, for garnish

Cooking Instructions: 

1. Cook the noodles in a pot of boiling water. The noodles may cook fast, around 1 – 2 minutes. Drain and set aside.
2. Cook the pork pieces by placing it in a frying pan and adding the water. Let the water boil and cook the pork until the water dries up, pork starts to toast, and fat begins to render. Add the 1/4 cup soy sauce and cook until tender. Set aside.
3. In a pan, heat oil over medium heat. Add the garlic and onions. Saute until fragrant. Add the carrots and fry until slightly tender.
4. Add the soy sauce, hoisin sauce, and the prawns. Mix everything together and cook until prawns are pink, around a minute or two. Add the pork belly and noodles.
5. Mix everything together and fry for another 30 seconds. When done, remove from pan and serve in individual bowls or in a takeout box for that full effect. Garnish with the spring onions and serve. Enjoy!

source :  the Hungry Giant