Pancit Puti with Chicharon Laman

Since most of the ingredients are pre-boiled, this makes for a great, quick-prep merienda when visitors suddenly drop by.

Serves 6 to 8 
Prep and Cooking Time 30 minutes

1 pack bihon, soaked in water then drained
4 cups chicken stock
1 medium-size white onion, finely diced
2 garlic cloves, minced
cooking oil
2 cups chicken breasts, deboned and
       boiled then cut into strips
1 cup pork belly (liempo), boiled
1 pack wood ear mushrooms,
       soaked in water overnight,
       cut into matchstick strips
salt and pepper to taste

For the garnish
1 small pack chicharon laman,
      roughly chopped
2 pieces spring onions, finely diced
toasted garlic chips

1  Boil the drained noodles in chicken stock. When the noodles start to float, strain the noodles and set aside stock.

2  Sauté onion and garlic in oil. Add the chicken, then the pork belly. Add the wood ears and stir-fry occasionally for 5 minutes. Set aside enough to be used as topping.

3  Add 1 cup stock and mix in the noodles. Gradually add the remaining stock. Season with salt and pepper to taste.

4  To assemble, place the noodles in a platter. Add the toppings and garnish with chicharon, spring onions, and toasted garlic.

Photography by David Hanson │ Styling by Sharlene Tan