tag:blogger.com,1999:blog-189376520673291654.post7315829027703811612..comments2023-03-30T04:10:13.669-04:00Comments on Ten dinners?: Jhttp://www.blogger.com/profile/10687983572994675663noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-189376520673291654.post-23708070728816659102008-05-21T22:45:00.000-04:002008-05-21T22:45:00.000-04:00Pancit (Filipino noodles) – Cooking LightServes 21...Pancit (Filipino noodles) – Cooking Light<BR/>Serves 2<BR/><BR/>1 6 oz. boneless loin pork chop, thinly sliced<BR/>1 tiny yellow onion, thinly sliced<BR/>¼ t black pepper<BR/>6 oz. very thin rice noodles, uncooked<BR/>4 t vegetable oil<BR/>¼ cup soy sauce<BR/>1 cup green cabbage, thinly sliced<BR/>¼ t paprika<BR/>2 hard boiled eggs, thinly sliced<BR/>1 green onion, chopped<BR/><BR/>If eggs aren’t already boiled, start that first.<BR/><BR/>Heat a large non-stick skillet coated with Pam. Add pork and sauté for 3 minutes or until browned (not cooked through). Add sliced onion and pepper, sautéing until onion is soft. Remove pork mixture from pan and set aside.<BR/> <BR/>Soak rice noodles for 5 minutes and drain. Cut into 2” long pieces with kitchen shears. Heat oil in pan on medium heat. Add noodles and cook for 2 minutes, tossing constantly. Add soy sauce, cooking for 2 minutes, tossing to coat. Add cabbage and paprika, cook 1 minute. Return pork mixture and cook for 2 minutes, tossing frequently. You may need to add a couple T of water to keep the mixture moist. Serve topped with egg and green onions.<BR/><BR/>Perfect with cucumber salad.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.com