Skip the fried noodles and this dish can be an appetizer.
bihon noodles (thin rice noodles), cut into small squares
1/4 kilo ground pork
2 shiitake mushrooms, diced
1/2 cup carrots, diced
1 singkamas (jicama), diced
1/2 cup water chesnuts, 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
spring onions, chopped
Fry bihon noodles in oil until they expand. Set aside.
Sauté ground pork in a little oil. Add in mushrooms, carrots, and singkamas.
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.
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.
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