Pancit Bihon Guisado(Sauteed Rice Sticks)

• 1 small chicken
• 1/4 lb. pork
• 1/4 lb. shrimp, shelled, deveined and halved
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 medium carrot, cut into strips
• 3 Tbsp. cooking oil
• 2 cloves garlic, minced
• 1 medium onion, thinly sliced
• 1 1/2 c. shredded cabbage
• 1 Tbsp. fish sauce (patis) *
• 2 green onions, chopped
• 2 hard-cooked eggs, shelled and quartered
• 1 lb. bihon (rice vermicelli), soaked in warm water for 15 minutes, then drained *
• 1 Tbsp. lemon juice
• 1/4 c. fish sauce (patis)

1. Cook chicken and pork with water in a pot and bring to a boil. Simmer 15 minutes.
2. Drain, but save broth.
3. Remove meat from chicken and cut into small pieces.
4. Cut pork about the same size as chicken meat.
5. Saute garlic and onions in hot oil in a large skillet.
6. Add meats and fish sauce.
7. Saute for 3 minutes.
8. Add about 2 cups of broth and simmer for about 10 minutes.
9. Stir in shrimp and vegetables.
10. Bring to a boil.
11. Reduce beef and add bihon, salt and pepper.
12. Cook, stirring, until bihon is tender. Add more broth if mixture becomes too dry before noodles are done. Serve hot, garnished with quartered eggs, green onions and lemon wedges.
13. Serve patis with lemon juice in a small bowl for extra seasoning.

chicken, pork, shrimp, salt, pepper, carrot, cooking oil, garlic, onion, cabbage, fish sauce, green onions, eggs, bihon, lemon juice, fish sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448942 (may not work)