Connie’s notes
Inspired by instant noodles. Seriously. We used to buy packs and packs of soy-calamansi instant noodles because it was the only flavor that was universally loved in my family. But that was over two decades ago. These days, instant noodles come in so many flavors it’s hard to stop trying to discover which is better and best.
But while we have stopped buying soy-calamansi instant noodles, the flavor combo is still a favorite. We pair soy sauce not only with calamansi juice but with lime or lemon juice too. It just goes well with meat, chicken and even seafood.
No access to fresh calamansi or bottled calamansi juice? No problem. Use lemon or lime juice instead. The tanginess and aroma will be different but you will still get that lovely salty-tangy combo.
Ingredients
- 150 grams (about 5.3 oz) dried egg noodles
- 100 grams pork (about 3.5 oz) sliced thinly then cut into strips and seasoned very lightly with salt and pepper
- 150 grams mushrooms (about 5.3 oz) whatever variety you prefer
- 1 small carrot peeled and julienned
- 8 green beans stringed then sliced thinly on the diagonal
- 4 shallots peeled
- 4 cloves garlic minced
- 1 cup shredded white cabbage
- 3 tablespoons peanut oil
For the sauce
- 3 to 4 tablespoons light soy sauce
- 3 tablespoons oyster sauce
- 3 to 4 tablespoons calamansi juice
- 1 generous pinch sugar
Instructions
- Cook the noodles in boiling water just until a bit underdone. Drain, drop in a bowl of iced water, let them get cold then drain once more.
- Prepare all the ingredients for the meat-vegetable stir fry.
- In a small bowl, stir together all the ingredients for the sauce.
- Heat the oil in a wok.
- Add the pork and stir fry just until the meat changes color.
- Add the rest of the ingredients in the following order and with a 30-second interval between each addition: shallots, garlic, green beans and cabbage (these two at the same time), the julienned carrot and, finally, the sliced mushrooms. Season with more pepper if you like.
- Add the noodles. Pour in the sauce.
- Stir fry until the noodles are heated through and has absorbed the sauce.
- Serve immediately.
Vietnamese pork and pineapple stir fry (muc xao khom)
