Stir-Fried Sweet Potato Noodles with Pork Belly, Black Pepper, and Red Cabbage

Name: Stir-Fried Sweet Potato Noodles with Pork Belly, Black Pepper, and Red Cabbage (Pahn • SEET BEE • hawn kah • MOH • teh)
Yield: Serves 4
Cuisine: Filipino
Ingredients: 1 tablespoon soy sauce; 4 ounces (140 g) red cabbage (about one-eighth small head), cut into ¼-inch (6 mm) slices; Kosher salt; ½ red onion, cut lengthwise into ¼-inch (6 mm) slices; 2 ounces (60 g) snap peas, cut in half at a very hard bias; 4 calamansi, 2 for juice, 2 for garnish, or 1 lemon, half for juice, half for garnish; 3 scallions, trimmed; 2 teaspoons olive oil; 4 ounces (115 g) pork belly, cut into bite-size pieces; 5 ounces (140 g) dried sweet potato noodles; 1 tablespoon fish sauce; 1 cup (90 g) bean sprouts; 1 teaspoon coarsely cracked black pepper, plus more for garnishing; 3 tablespoons (15 g) Minced Fried Garlic

Pahn • SEET BEE • hawn kah • MOH • teh

Preparation info

Serves
4

Difficulty
Medium

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

There is no Filipino party without pancit, great trays of it on the table, sturdy enough to sit out all day and still be delicious on the fifth helping. Everyone has their favorite kind of noodle, and some dishes mix two at once, for a tangle of textures: miki (egg), canton (wheat), sotanghon (mung bean starch—see Chicken Sotanghon Soup), and bihon, rice noodles so skinny they’re also known as rice sticks. I like to substitute bihon camote, which are made