Skip the fried noodles and this dish can be an appetizer.
Serves 6 Prep Time 20 minutes Cooking Time 10 minutes
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 lettuce leaves 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.