One of my favorite meals is kalua pig, lumpia, pancit (recipe below) and King’s Hawaiian sweet rolls. For dessert, we usually serve our pineapple upside down cake.
Noodles, veggies, and meat combined together with seasoning. A staple side dish that is served in many countries because you can use leftovers to create a new dish.
- 1 lb dry Chinese egg noodles blanched
- 1/2 lb chicken boneless skinless thighs or breasts, cubed
- 3 stalks celery sliced
- 1/4 cup soy sauce
- 3 cloves garlic minced
- 1/2 lb ground pork
- 1 head cabbage shredded
- 1 carrot shredded
- 2 1/2 cups chicken stock
- 1 onion diced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Morton Nature’s Seasons Seasoning Blend
- 1 tsp onion powder
- 1 tsp garlic powder
Heat some oil in the pan and saute the veggies for a few seconds, enough to half cook them. Season with a little bit of salt. Set aside.
Add some more oil and saute the garlic and onions. Add in the meat and stir fry for a few minutes until the chicken changes color. Season with salt and pepper and a dash of soy sauce. Set aside.
Boil stock and soy sauce in the pan.
Add in the blanched noodles. Let simmer until the noodles absorb the liquid.
Add in the meat and mix.
Add the veggies and seasons. Mix and let heat through.