Filipino Pork Pancit Bihon

Method

1. Heat a large wok or wide saucepan over medium-high heat and add the neutral oil. Add the thinly sliced pork and stir-fry for about two minutes until lightly browned and almost cooked through. Remove the pork from the wok and set aside.
2. Reduce the heat slightly and add the diced onion and garlic to the same wok. Sauté for about thirty seconds until fragrant, making sure the garlic does not burn.
3. Add the capsicum, carrot, green beans and shredded cabbage. Stir-fry the vegetables for about one minute so they begin to soften while still keeping their colour and freshness.
4. Pour in the chicken broth followed by the soy sauce, oyster sauce and fish sauce. Stir well to combine and bring the mixture to a gentle simmer.
5. Add the rice vermicelli noodles directly into the wok. Using tongs or chopsticks, gently toss and turn the noodles so they absorb the broth and sauces. Allow the noodles to soften and soak up the liquid, tossing occasionally so everything incorporates evenly.
6. Return the pork to the wok and continue tossing until the noodles are fully tender and the sauce has been absorbed, coating the noodles and ingredients evenly. Season with salt and freshly cracked black pepper to taste.
7. Serve immediately while hot. Garnish with fried garlic, sliced scallions, fresh chilli and a squeeze of lemon if desired.