Pancit

"My perfect last meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic bread, and a dessert of strawberry shortcake."

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Pancit, a dish from the Philippines, as I remember, was either made with thick noodles like spaghetti or thin noodles like the thinnest angel hair pasta. I use dry Chinese noodles since I cannot find fresh Pancit noodles where I live.

Prep Time: 1 hour Serving Size: 6 to 8

1/2 pound boneless, center-cut pork chops, chopped
2 tablespoons oil
1 large onion
3 cloves garlic, minced
1 1/2 cups chicken broth
1 carrot, sliced
8 ounces noodles*

1 green bell pepper, sliced, or 1 cup snow peas
4 stalks celery, sliced
1 can shrimp (6 ounces)
3 tablespoons Kikkoman's Soy Sauce
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon black pepper

Heat oil in a wok over heat and stir fry the garlic and onion for one minute. Add pork and fry until browed. Add chicken stock and simmer 15 minutes or until pork is cooked through. Add carrots and cook 3 minutes. Add noodles* and cook 5 minutes. Add green pepper (or snow peas), celery and shrimp, including juice. Cook 3 to 5 minutes. Add soy sauce, salt, sugar and pepper. Let stand for 15 minutes and serve.

*NOODLES (Chinese noodles)
FRESH: Rinse with warm water before adding.
DRY: Before adding: Stir in boiling water until noodles separate. Rinse immediately with cold water.

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