Pancit -- Philippine stir fry with noodles (Allergy Friendly!)

This is a yummy stir-fry dish that I learned how to do many years ago from a lady-friend who grew up in the Philippines.  The original version had wheat noodles, sesame oil and soy sauce.  This version tastes just as yummy as the original, but uses "bihon" corn starch noodles (or rice ones) instead of the wheat ones and a combination of Asian fish sauce, broth and lemon juice for the sauce.  Enjoy!


Pancit -- Philippine stir fry with noodles 


Thinly slice and place in individual bowls


2 large carrots
4 stalks of celery
1/2 medium onion
1/4 cabbage (about 2 cups)
about 8 - 10 mushrooms


Set the vegetables aside for later use.


In a gallon zippered bag or other large container with a lid, combine


2 pounds thinly sliced pork, lamb or chicken
1 teaspoon sea salt
3/4 teaspoon Adobo Seasoning
1/4 cup cornstarch


Set it aside.


In a very large container, submerge the contents of 
1 - 500 gram package of "Bihon corn stick noodles" (avaiable at Asian markets)
in clean water for about 10 minutes.


Meanwhile, heat a wok or large frying pan over high heat with about 


1/3 cup canola oil
1 tablespoon minced garlic


Add the meat that was set aside and cook it until it is no longer pink.  Remove the meat with a slotted spoon to a 9"x13"x2" baking pan and place it into a 400F oven while cooking the rest of the meal.


Add more oil if necessary to the wok.  Add the carrots first and stir them to coat them with oil.  Cover the wok and let them steam for about 3 minutes.  Add the celery and follow the same procedure, following with the onions, then the cabbage and mushrooms together.


Meanwhile, drain the noodles in a strainer.


My wok wasn't big enough to handle the entire dish combined, so at this point I removed 1/2 of the veggies and cooking juices to another dish to use later.  The rest of the instructions will reflect that process.


Add 1/2 of the noodles and 1/2 of the meat to the veggies, stirring well to mix.  


Add and mix well


2 cups broth
1 1/2 tablespoons lemon juice
3 tablespoons fish sauce (available at Asian markets -- read labels to verify no sugar or soy or wheat are added)


Add


3 tablespoons cornstarch dissolved in 1/3 cup water


to the hot food in the wok.  Stir the Pancit until the cornstarch thickens the sauce.  Taste it to see if it needs more salt, etc.  Remove it to a serving dish.


Repeat the process for the remaining ingredients.


Serve to about 8 hungry folks and watch them clean their plates!