This stir fry dish is a traditional Filipino mixture of pork, chicken and prawns.
- 250g rice noodles
- 250g chicken thighs, skinned and boned
- 250g pork fillet
- 250g prawns
- 2 carrots
- ½ cabbage
- 2 spring onions
- 100ml soy sauce
- Black pepper
- Sunflower oil
Grate the carrots. Shred the spring onions and shred the cabbage. Chop the chicken thighs into rough chunks, thinly slice the pork fillets and peel and devein the prawns.
Put the rice noodles into a bowl of warm water. Once soft, drain them and set them to one side.
Heat some oil in a wok and cook the chicken and pork until the chicken is browned and there is no pink in either meat. Season with the soy sauce and pepper and then remove from the pan with a slotted spoon.
Stir fry the cabbage and carrot for four minutes or so until softened but still crisp. Stir in the noodles, spring onions and prawns, and cook for five minutes, then add the chicken and pork and cook for another four minutes or so.