Bacon Pancit

• Meat

  • 3 Slices Bacon, thick cut

• Produce

  • 3 oz Carrot
  • 2 Cloves Garlic
  • 5 oz Green cabbage
  • 1 Green onion
  • 5 oz Yellow onion

• Refrigerated

  • 2 Eggs, hard

• Canned Goods

  • 1/2 cup Chicken stock

• Condiments

  • 1/4 cup Soy sauce

• Other

  • 8 oz / 227g pancit bijon (vermicelli rice noodles (orchids brands is what i used for this recipe and the tutorial video

Found on seonkyounglongest.com

Description

Ingredients

• 8 oz. / 227g Pancit Bijon (vermicelli) rice noodles (Orchids brands is what I used for this recipe and the tutorial video)
• 2 Cloves garlic
• 5 oz. Yellow onion (Approximately ½ of large or 1 medium size.)
• 5 oz. Green cabbage
• 3 oz. Carrot (Approximately 1 medium size)
• 3 Slices of thick cut bacon
• ½ cup Chicken stock
• ¼ cup Soy sauce (regular thin soy sauce or light soy sauce)
• Chopped green onion (optional)
• 2 Hard boiled eggs, cut into halves (optional)
• 8 oz. / 227g Pancit Bijon (vermicelli) rice noodles (Orchids brands is what I used for this recipe and the tutorial video)
• 2 Cloves garlic
• 5 oz. Yellow onion (Approximately ½ of large or 1 medium size.)
• 5 oz. Green cabbage
• 3 oz. Carrot (Approximately 1 medium size)
• 3 Slices of thick cut bacon
• ½ cup Chicken stock
• ¼ cup Soy sauce (regular thin soy sauce or light soy sauce)
• Chopped green onion for garnish (optional)
• 2 Hard boiled eggs, cut into halves (optional)

Directions

• Prepare rice noodles by following directions of package you are using.* Drain.
• Chop garlic, slice onion and cabbage into ¼-inch wide. Slice carrot ⅛-inch thin. Cut bacon into bite sizes.
• In a small mixing bowl, mix chicken stock and soy sauce and set aside.
• Heat a wok or large skillet over high heat; add bacon. Cook bacon until edges are golden brown and bacon released its fat in wok approximately 2 Tbs, about 4 to 5 minutes.
• Add garlic and onion, stir fry for 1 minute.
• Add cabbage and carrot, stir fry until all vegetables are soften, about 2 to 3 minutes. Stirring frequently.
• Add prepared and drained noodles into wok and pour sauce. Toss everything together until well combined, noodles soaked sauce evenly and there is no liquid, about 2 minutes.
• Remove from heat and transfer to a serving plate. Garnish with chopped green onion and hard boiled eggs. Enjoy!
• Prepare rice noodles by following directions of package you are using.* Drain.
• Chop garlic, slice onion and cabbage into ¼-inch wide. Slice carrot ⅛-inch thin. Cut bacon into bite sizes.
• In a small mixing bowl, mix chicken stock and soy sauce and set aside.
• Heat a wok or large skillet over high heat; add bacon. Cook bacon until edges are golden brown and bacon released its fat in wok approximately 2 Tbs, about 4 to 4 minutes.
• Add garlic and onion, stir fry for 1 minute.
• Add cabbage and carrot, stir fry until all vegetables are soften, about 2 to 3 minutes. Stirring frequently.
• Add prepared and drained noodles into wok and pour sauce. Toss everything together until well combined, noodles soaked sauce evenly and there is no liquid, about 2 minutes.
• Remove from heat and transfer to a serving plate. Garnish with chopped green onion and hard boiled eggs. Enjoy!

Nutrition