(Serves 8-10)
3 tblsp vegetable or cannola oil
6-9 cloves of garlic, crushed & roughly chopped
1 tblsp oyster sauce
2 tblsp soy sauce
2 cups chicken stock
8oz rice stick noodles (bihon)
1½ cups green cabbage, sliced ¼ inch
¾ cup carrots, cut into thin match sticks
¾ cup celery, thinly sliced
½ lb small white shrimp, 51/60, deshelled and cleaned
½ lb sweet Longganisa sausage, cooked, sliced thin (Loganisa, Loganiza)
1-2 tsp kosher salt
1 tsp black pepper
2 green onions, sliced thin, separate the green tops & the white ends
In a large skillet, I used a 14", or a wide/deep pot, add the oil on medium low heat, add the garlic. Saute for about 3 or 4 minutes, increase the heat slightly to almost medium and add in the cleaned shrimp. At this point I add a sprinkle of salt and pepper. Shortly after the shrimp are flipped over, after 2-3 minutes, add in the carrots and celery. Saute for another 3 minutes and add in the cabbage and sliced/cooked sweet Longganisa sausage.
After the cabbage wilts, about 1 minute, add in the oyster sauce and soy sauce. Now add in the 2 cups of chicken stock (or whatever stock you are using).
Bring to a boil and push the ingredients to each side leaving a channel of boiling liquid down the middle for the rice noodles to sit in. Using a utensil, hold the rice noodles down into the liquid, after about 3 minutes flip the noodle block over and soak the other side, you can lower the heat to a simmer, keeping the noodles as submerged as possible while they become more pliable and soft.
Let simmer until the noodles soak up all the liquid and are tender.
Mix in the sliced white bottoms of the green onions.
Salt and pepper to taste.
Serve topped with sliced green onion tops.
