bihon noodles (thin rice noodles),
cut into small squares
1/4 kilo ground pork
2 shiitake mushrooms, diced
(Tip: Dip dried shiitake mushrooms
in a bowl of hot water to soften before dicing.)
1/2 cup carrots, diced
1 singkamas (jicama), diced
1/2 cup water chestnuts, diced
1/2 cup celery, diced
1/2 cup water
salt and pepper to taste
2 teaspoons cornstarch mixed with 1 teaspoon water
1 bottle hoisin sauce
(If you find this sauce too thick,
dilute by adding a few teaspoons
of hot water.)
chopped spring onions
1 Fry bihon noodles in oil until they expand. Set aside.
2 Sauté ground pork in a little oil. Add in mushrooms, carrots, and singkamas.
3 After 2 minutes, add in water chestnuts and celery. Pour in water and wait for it to boil. Season with salt and pepper. Slowly pour in cornstarch mixture until a thick consistency is achieved. Add more if desired.
4 To serve: Place a small amount of bihon noodles on a lettuce leaf. Spoon ground pork mixture and drizzle some hoisin sauce on top. Top with spring onions.
Preparing tip: To turn it into an appetizer, place 2 to 3 tablespoons of the meat mixture on the center of the lettuce cup and place a teaspoon of hoisin sauce. Bring the edges of the leaves together toward the center and secure with a toothpick.
Photography by Ocs Alvarez | Styling by Sharlene Tan
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