Your classic Pinoy favorite but all decked out for any festive celebration.
Preparation time: 15 minutes
Cooking time: 10-20 minutes
Serves 10 to 12
1⁄4 cup vegetable oil
1⁄4 cup onions, minced
1⁄4 cup garlic, minced
2 cups Chinese ham, sliced
3-4 cups chicken stock
1 teaspoon sesame oil
1 cup castañas
4 tablespoons fish sauce
500 grams bihon noodles
1⁄2 teaspoon black pepper, to taste
fried garlic, for garnishing
spring onions, for garnishing
1. Soak bihon noodles in water for 15 minutes. Drain and set aside.
2. In a wok, heat oil over medium heat, sauté onion for 5 minutes. Add garlic until amber in color. Add ham slices and cook for another 5 minutes. Add chicken stock and bring to a boil.
3. Season with fish sauce and black pepper. Add noodles and cook until the noodles has absorbed the liquid. Toss in the castañas. Transfer to a platter, then toss the fried garlic and spring onions before serving.
Recipe by Chef Vicki Villanueva of the Heny Sison Culinary School
Photography by Karlo Cadang
Special thanks to Chef Heny Sison and Bu Castro
This recipe was originally published in the December 2017 – January 2018 issue of Breakfast Magazine.