506 - Tito Boys' Pancit Bihon and Pork Lumpia

Pancit Bihon

Approx. 4 servings

Ingredients:

• 1.5 packages Special Bihon noodles
• 1 tbsp minced garlic
• ¼ medium-sized onion
• ¼ small head cabbage, sliced
• 10-15 snow peas
• 2 medium-sized carrots, julienned
• 3 stalks celery, chopped
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tbsp vegetable stock
• 1 lemon for garnish
• Canola oil

Directions:

1. Soak bihon noodles in warm water for 8 minutes.
2. While noodles are soaking, prep vegetables. Mince garlic, chop onions, slice cabbage, julienne carrots and chop celery. Cut ends off snow peas.
3. Sauté 3/4 of minced garlic and onion in wok with oil until the onion turns transparent.
4. Pour in 3 cups of warm water and bring to a boil. Once boiling, add the noodles and mix well.
5. Add oyster sauce, soy sauce, black pepper, garlic powder, and vegetable stock. Mix thoroughly.
6. In another wok, add in remaining garlic, onions and vegetables with oil. Sauté until cooked.
7. Plate with noodles in dish and vegetables on top. Serve with slice of lemon.

Pork Lumpia

Approx 24 pieces

Ingredients:

• 1 kg ground pork (lean)
• 2 carrots
• 1 tin water chestnuts 
• 10 cloves garlic
• ½ tsp black pepper
• ½ tsp garlic powder
• ¾ tbsp salt
• 1 tbsp pork stock (Knorrs works great, though there are also some gluten-free options available at the Asian grocery stores)
• 1 package spring roll wrappers (small)
• 2 egg whites (for sealing)

Sweet chili sauce or spiced vinegar for dipping

Directions:

1. Put ground pork in mixing bowl. 
2. Mince carrots, water chestnuts and garlic in food processor. Add to bowl.
3. Add seasoning to bowl. Mix by hand until incorporated.
4. Marinate 1-2 hours minimum or overnight in fridge.
5. Peel wrappers and place approximately 1 tablespoon of meat mixture onto centre of wrappers.
6. Roll and fold in sides. Seal with egg wash.
7. Deep fry until golden brown.
8. Serve with sweet chili sauce or spiced vinegar.