Wednesday, November 4, 2015
2 tbsp oil
1 medium-sized onion (sliced thinly)
3-4 cloves of garlic (chopped)
3 pieces Chinese sausages cut into 1/2 inch think (diagonally)
250 grams ground pork (mixed in 1 egg just before cooking)
250 grams black fungus (soaked in water and chopped)
250 grams dried shrimp (hibi)
1 c shredded chicken (cooked, deboned and cooked)
250 grams snow peas
1 bunch cilantro
1/4 c green onion leaves (chopped)
fish sauce and ground black pepper to taste
1. Add oil in a large pan (or Wok) and saute the garlic, onions and Chinese sausage. When the sausage has changed color and become tender, add the ground pork. When the pork has browned, add in the dried shrimps, black fungus, and shredded chicken. Add a little fish sauce and pepper to taste. When the last three ingredients become tender, add the chicken broth and bring to a boil. Allow the sauce to thicken.
2. Add the noodles and cook until al dente. Then add the snow peas. Mix in the cilantro and spring onion leaves just before serving.
3. Serve with sliced lemon or calamansi.