For this vermicelli noodle dish, I used the braised pork leftover, which I took home from last week’s lauriat dinner. I wasn’t embarrassed to bring it home because it was barely touched. There are still a few dishes I can rehash with the versatile pork dish. Cuapao is also one. Maybe next time I could post a recipe if I find preserved mustard leaves.
- braised pork slices, or canned Narcissus or Gulong brand stewed pork leg
- 1 pack sotanghon or vermicelli noodles
- 1/4 k Chinese pechay (aka Baguio pechay or Chinese white cabbage), julienned
- 1 whole carrot, julienned
- 2 cloves garlic, minced
- a little cooking oil
- Chinese vinegar (optional)
- Soak sotanghon noodles in warm water for 10 minutes or until soft. Drain and cut into shorter pieces.
- In a skillet or wok, sauté garlic and vegetables in very little oil. Add cooked pork slices including a portion of the liquid (enough for the dish).
- Add the noodles and mix well, simmer until noodles are heated through.
- Serve with Chinese vinegar.