Filipino pork noodle stir fry (pancit) recipe
 Pancit is a traditional Filipino pork noodle stir fry which uses rice noodles with carrots, peppers and beans. It's quite similar to chow mein and a quick dish to pull together on weeknights. 2 tbsp sunflower oil 1 red onion, chopped300g/10½oz pork fillet, thinly sliced2 carrots, cut into batons1 red pepper, thinly sliced100g/3½oz green beans, trimmed200g/7oz cabbage, shredded3 garlic cloves, finely chopped200ml/7fl oz chicken stock2 tbsp light soy sauce1 tbsp dark soy sauce2 tsp sriracha (optional)1 lime, juice only½ clementine or mandarin, juice only (optional) 2 tbsp sunflower oil 1 red onion, chopped 300g/10½oz pork fillet, thinly sliced 2 carrots, cut into batons 1 red pepper, thinly sliced 100g/3½oz green beans, trimmed 200g/7oz cabbage, shredded 3 garlic cloves, finely chopped 200ml/7fl oz chicken stock 2 tbsp light soy sauce 1 tbsp dark soy sauce 2 tsp sriracha (optional) 1 lime, juice only ½ clementine or mandarin, juice only (optional) 250g/9oz rice vermicelli noodles, cooked according to packet instructions1 tsp sesame oil1 tbsp soy sauce 250g/9oz rice vermicelli noodles, cooked according to packet instructions 1 tsp sesame oil 1 tbsp soy sauce 2 spring onions, finely sliced1 lime, cut into wedges 2 spring onions, finely sliced 1 lime, cut into wedges Method Over high heat, heat the oil in a large wok or sauté pan. Add the onion and stir fry until it begins to take on some colour. Add the pork and continue to stir fry for a few minutes until slightly browned.Add the remaining vegetables and stir fry for 5 minutes, then add the garlic and cook for another minute. Meanwhile, whisk together the chicken stock, soy sauces and sriracha, if using. Pour into the pan. Cover with a lid and leave to braise for a few minutes until the vegetables are just cooked through, but still with a little bite. Remove the lid and simmer to reduce the volume of liquid.Drain the noodles thoroughly and cool quickly under cold water. Dress in the sesame oil and soy sauce. Add the noodles to the pan and toss gently to combine. Mix the lime and clementine juices together (if using both) and pour over the noodles. Taste to check the seasoning and serve immediately. Over high heat, heat the oil in a large wok or sauté pan. Add the onion and stir fry until it begins to take on some colour. Add the pork and continue to stir fry for a few minutes until slightly browned. Over high heat, heat the oil in a large wok or sauté pan. Add the onion and stir fry until it begins to take on some colour. Add the pork and continue to stir fry for a few minutes until slightly browned. Add the remaining vegetables and stir fry for 5 minutes, then add the garlic and cook for another minute. Add the remaining vegetables and stir fry for 5 minutes, then add the garlic and cook for another minute. Meanwhile, whisk together the chicken stock, soy sauces and sriracha, if using. Pour into the pan. Cover with a lid and leave to braise for a few minutes until the vegetables are just cooked through, but still with a little bite. Remove the lid and simmer to reduce the volume of liquid. Meanwhile, whisk together the chicken stock, soy sauces and sriracha, if using. Pour into the pan. Cover with a lid and leave to braise for a few minutes until the vegetables are just cooked through, but still with a little bite. Remove the lid and simmer to reduce the volume of liquid. Drain the noodles thoroughly and cool quickly under cold water. Dress in the sesame oil and soy sauce. Drain the noodles thoroughly and cool quickly under cold water. Dress in the sesame oil and soy sauce. Add the noodles to the pan and toss gently to combine. Mix the lime and clementine juices together (if using both) and pour over the noodles. Add the noodles to the pan and toss gently to combine. Mix the lime and clementine juices together (if using both) and pour over the noodles. Taste to check the seasoning and serve immediately. Taste to check the seasoning and serve immediately.