Pancit bihon

• 250 GRAM THIN NOODLES, soaked in water
• 100 GRAM LARGE RAW PRAWNS
• 200 GRAM PORK FILLET in cubes
• 200 GRAM BOK CHOY, cut
• 1 ONION, chopped
• 2 CLOVES GARLIC, mashed
• 100 GRAM GREEN PEAS
• 1 CARROT, in cubes
• 50 GRAM CHORIZO, in cubes
• 1 TBSP HOISIN SAUCE

• 500 GRAM CHICKEN BREAST, in large cubes
• 10 GREEN ONIONS, cut in same size as chicken
• 4 TBSP SOY SAUCE
• 2 TBSP SAKE
• 2 TBSP VINEGAR
• 1 TBSP SUGAR

Shell the prawns, keep the shells and heads. Add 150 gram water to shells and heads, cook 5 minutes and strain the fluid. In the meantime, fry the onions, the carrot and the garlic for 4 minutes, add the pork and fry 5 more minutes. Add the bok choy and the peas and fry 2 minutes. Add the chorizo, the prawn stock and the hoisin sauce and bring to the boil. Add the prawns and cook 2 minutes; finally add the noodles and heat until they are thoroughly hot.