AuthorBiteSizedA flavorful pancit with a Southeast Asian twist!
In a wok, heat canola oil then fry the tofu until golden brown. Set aside.
In the same wok, add the liempo and cook it until it browns. After that add the garlic, red onion, lemongrass, ginger and red chilies. Sauté for 3 mins
Add the laksa paste and cook for 3 mins. Add the pork broth to deglaze the pan.
Add the coconut cream and carrots then simmer for 10 mins or until the liquid reduce in half.
Place in the noodles then add the sugar, fish sauce and soy sauce. Mix to incorporate all ingredients. Simmer until the noodles soften. Add more stock if needed.
Stir in the cabbage and shrimp and cook for 3 mins. Toss in the bean sprouts and fried tofu. Adjust taste with salt and pepper then mix well to combine everything.
Remove from heat then transfer to a serving plate. Top with hard boiled egg, cilantro, fried garlic then serve with calamansi.
Ingredients
Directions
In a wok, heat canola oil then fry the tofu until golden brown. Set aside.
In the same wok, add the liempo and cook it until it browns. After that add the garlic, red onion, lemongrass, ginger and red chilies. Sauté for 3 mins
Add the laksa paste and cook for 3 mins. Add the pork broth to deglaze the pan.
Add the coconut cream and carrots then simmer for 10 mins or until the liquid reduce in half.
Place in the noodles then add the sugar, fish sauce and soy sauce. Mix to incorporate all ingredients. Simmer until the noodles soften. Add more stock if needed.
Stir in the cabbage and shrimp and cook for 3 mins. Toss in the bean sprouts and fried tofu. Adjust taste with salt and pepper then mix well to combine everything.
Remove from heat then transfer to a serving plate. Top with hard boiled egg, cilantro, fried garlic then serve with calamansi.
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