1 lb rice noodles, 1 pack, (bihon)
For Sauce:
2 tbsp cooking oil
½ lb ground pork
1 tbsp anatto powder
3 cup pork broth
1 shrimp cube
6 tbsp all-purpose flour
2 tbsp fish sauce
½ tsp ground black pepper
For Topping:
1 cup pork, boiled, thinly sliced and cut into small pieces
2 firm tofu, fried, cubed (tokwa)
½ cup tinapa flakes, (smoked fish)
½ cup chicharon, pounded
2 hard boiled eggs, sliced
½ cup shrimps, cooked, boiled or steamed
¼ cup green onion, or scallions, finely chopped
3 tbsp fried garlic
2 lemon, sliced (or 6 to 8 pieces calamansi)
Soak the rice noodles in water for about 15 minutes. Drain and set aside.
Cook the sauce by heating a saucepan. Pour-in the cooking oil.
When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes.
Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If using anatto seeds, soak them first in 3 tablespoons of water to bring out the color).
Add the shrimp cube and stir and simmer for 3 minutes.
Add the flour gradually while stirring.
Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
Meanwhile, boil enough water in a pot.
Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
Remove the strainer from the pot and drain the liquid from the noodles.
Place the noodles in the serving plate.
Pour the sauce on top of the noodles then arrange the toppings over the sauce.
Serve with a slice of lemon or calamansi. Share and enjoy!
Sugar: 2g
:
Calcium: 223mg
Calories: 733kcal
Carbohydrates: 82g
Cholesterol: 118mg
Fat: 30g
Fiber: 4g
Iron: 4mg
Monounsaturated Fat: 13g
Polyunsaturated Fat: 7g
Potassium: 456mg
Protein: 32g
Saturated Fat: 8g
Sodium: 1025mg
Trans Fat: 1g
Vitamin A: 147IU
Vitamin C: 29mg
