Filipino Pancit

• 1 lb pancit noodles
• 1 lb vermicelli
• 1 1/2 cups sliced cabbage
• 1 cup chopped carrot
• 1 cup chopped bell pepper (green, red or yellow)
• 1/2 cup chopped green onion
• 1 lb lean pork, sliced thinly and cut in small pieces
• 5 tablespoons soy sauce
• 1 onion, minced
• 6 garlic cloves, crushed
• 1/2 cup cooking oil
• 2 chicken bouillon cubes (or pork bouillon if you can find it)
• 6 cups water
• 1 1/2 tablespoons oyster sauce
• 2 teaspoons sugar
• fresh ground pepper
• 2 lemons (each cut into 4 wedges)

1. Soak the pancit noodles for about 5 minutes until soft.
2. Slice and chop the vegetables and the meat and set aside. Heat the oil in a wok or large non-stick pan and add the pork, onion and garlic. Saute until the pork is cooked through. Add the vegetables and saute about 3 minutes.
3. Add the water, soy sauce, oyster sauce, bouillon, sugar and pepper (to taste). Bring to a simmer and let the mixture cook for about 5 minutes.
4. Add the soaked pancit and the vermicelli. Stir until the vermicelli is cooked and the noodles have soaked up the broth.
5. Serve with a wedge of lemon to squeeze over the top before eating.

pancit noodles, vermicelli, cabbage, carrot, bell pepper, green onion, lean pork, soy sauce, onion, garlic, cooking oil, chicken bouillon cubes, water, oyster sauce, sugar, fresh ground pepper, lemons

Taken from www.food.com/recipe/filipino-pancit-527478 (may not work)