Pancit Bihon

• 1 Cup small fresh shrimp, heads and shells reserved
• 3 cups water
• 1/4 cup oil
• 2 dried Chinese sausages
• 1 small onion, chopped
• 3-4 garlic cloves, chopped
• 7 oz ground pork
• 2 cups sliced cabbage
• 1 medium carrot, sliced
• 3/4 cup sliced green beans
• 3/4 cup snow peas, tops and tails removed
• 2 chicken bouillon cubes
• 8 oz dried rice vermicelli, soaked in water 5 min then drained
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 4 small limes

1. 1. Boil reserved shrimp heads and shells in water for 5 min, then mash and strain and discard solids. Set shrimp stock aside.
2. 2. Heat 2 tablespoons of oil in wok and saute sausage slices, remove from wok and set aside.
3. 3. Heat remaining oil in wok 1-2 min until fragrant and saute onions until transparent, 2-3 minutes. Add garlic and saute for 1 min. Saute ground pork until lightly brown. Add sliced cabbage, carrots, green beans, and snow peas and stir-fry until vegetables are almost tender, 1-2 minutes.
4. 4. Pour in reserved shrimp stock and add chicken bouillon cubes. Bring to a simmer over low heat. Add noodles to wok and stir-fry for 5 minutes. Add shrimp and reserved sausages. Stir in soy sauce and hoisin sauce. Simmer mixture until shrimp are fully cooked, 2-3 min. Slice each lime in half and serve with noodles.
5. Prep: 20 min
6. Cook: 2-25 min

fresh shrimp, water, oil, onion, garlic, ground pork, cabbage, carrot, green beans, snow peas, chicken bouillon cubes, rice vermicelli, soy sauce, hoisin sauce, limes

Taken from www.epicurious.com/recipes/member/views/pancit-bihon-50064319 (may not work)