Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
- 4 Tbsp. neutral oil
- 8 oz. pork shoulder, belly or loin, cut into ½" cubes
- 1 lb. boneless chicken thighs, cut into 1" cubes
- 1 medium yellow onion, julienned
- 7 to 8 garlic cloves, finely minced
- ½ tsp. ground achiote powder, optional
- 2 medium-sized carrots, julienned
- 2 celery ribs, thinly sliced on a bias
- 1 cup snap peas, think sliced on a bias
- 4 cups cabbage, cut into 1" pieces
- 4 cups chicken stock
- 3 Tbsp. dark soy sauce
- 3 Tbsp. oyster sauce
- 1 to 2 tsp. fish sauce
- ½ tsp. sugar
- 8 oz. noodles, rice or flour
- salt and pepper, to taste
- lemon juice
Add 2 Tbsp. of oil to the wok over medium-hi heat.
Once the oil begins to smoke, add the pork, season with salt and pepper, and stir-fry until it is browned on all sides and fully cooked.
Set the pork aside in a large bowl.
Add another Tbsp. of oil to the wok, add the chicken, season with salt and pepper, and cook the chicken for 2 to 3 minutes without stirring. Then, stir-fry for 3 to 4 minutes until chicken is browned and fully cooked.
Set the chicken aside with the pork.
Add the onions to the wok, season with salt, and cook for 10 to 12 minutes, stirring regularly, until the onions are brown and tender.
Stir in the garlic and cook til fragrant, 30 to 45 seconds.
Stir in the achhiote powder and mix well.
Set onions aside with the meat.
Add 1 Tbsp. of oil, turn the heat to high, then add the carrots, celery, snap peas, and cabbage. Season with a pinch of salt and stir-fry for 90 seconds.
Set aside the vegetables with the meat.
Reduce the heat to medium and add the chicken stock, soy sauce, oyster sauce, fish sauce, and sugar and bring the broth to a simmer.
Once the broth is simmering, add the noodles and stir constantly until they absorb all the liquid, about 3 to 4 minutes.
Add the cooked meat and vegetables back in the wok and stir until combined.
Serve with a squeeze of lemon or lime and sliced green onions.
Noodles
Asian
Servings: 8