Stir-Fried Cellophane Noodles With Pancit Flavors

Ingredients

1 tbs. grapeseed oil
8 oz. pork belly cut into thin 1-inch pieces
4 oz. shrimp
½ white onion, thinly sliced
½ cup carrots, thinly sliced on the bias
½ cup celery, thinly sliced on the bias
½ tsp. grated garlic
¼ cup chicken broth
Freshly ground black pepper
1 pack wide cellophane noodles, soaked in water a day ahead (or 8 oz. fine cellophane noodles)
1 tsp. Three Crabs fish sauce
1 tsp. soy sauce
1 tbs. fried garlic, thinly sliced
1 tbs. thinly sliced scallion
1 egg cooked for 6 minutes
1 lemon wedge, seeds removed

Instructions

Bring a 4-quart saucepan of water to a boil. Set a hot wok or large sauté pan over medium-high heat. Add the oil, then the sliced pork, and cook for 1 minute. Add the shrimp and cook for another minute. Add the onion, carrot, celery, and garlic, and cook for 1 or 2 more minutes. Season with copious amounts of freshly ground black pepper. While searing in the wok, quickly blanch the cellophane noodles in the boiling water, drain, and add to sauté pan. Toss vigorously and season with fish sauce and soy sauce. Transfer noodles to a plate and lay flat. Garnish with fried garlic and scallion. Cut egg in half and lay on top of noodles. Season with more black pepper. Garnish with a lemon wedge. (Published 2015)