Pancit Cabagan Recipe

This is a recipe for Pansit Cabagan. It is a famous version of pancit that came
from the town of Cabagan in Isabela, Philippines.
CourseMain Dish
CuisineFilipino
Prep Time10 minutes
Cook Time4 minutes
Total Time14 minutes
Servings30
AuthorVanjo Merano

Ingredients
 8 pieces boiled quail eggs
 1/4 lb. cooked Lechon Carajay chopped
 1 lb. fresh Miki noodles
 1 medium carrot julienned
 1 small bell pepper cut into thin strips
 1/4 cup chopped parsley
 1/4 lb. pork shoulder sliced in small pieces
 1/4 lb. Igado optional
 1/4 head cabbage chopped
 5 cloves garlic crushed
 3 cups beef broth
 1/4 cup soy sauce
 2 teaspoons fish sauce patis
 3 tablespoons Cooking oil
 3 tablespoons chopped scallions
 ground black pepper to taste

Instructions
1. Heat the oil in a wok or pan.
2. Saute the garlic until it starts to turn light brown.
3. Add the pork slices. Stir-fry until for 2 minutes or until it starts to turn
brown.
4. Pour-in the soy sauce, fish sauce, and 3 cups beef broth. Let boil. Cover
and cook in low heat for 12 minutes or until the pork becomes tender.
5. Add the miki noodles. Toss. Cook for 2 minutes.
6. Add the carrot, parsley, bell pepper, and cabbage. Continue to cook for 5
minutes. You can add more beef broth if needed.
7. Sprinkle some ground black pepper. Toss.
8. Put the boiled quail eggs in the wok and top with lechon carajay and
igado.
9. Transfer to a serving plate. Serve.
10. Share and enjoy!