Pancit Upo
Pancit Upo with tender pork and bottle gourd squash for a tasty noodle stir-fry. Easy and economical to make, it's sure to be a family favorite!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Calories: 365kcal
Author: Lalaine Manalo
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ½ pound pork belly, cut into thin strips
- ½ teaspoon annatto powder
- 2 cups water
- 1 large upo, peeled and cut into strips (about 2 cups)
- 8 ounces pancit bihon (rice noodles)
- 2 tablespoons oyster sauce
- salt and pepper to taste
US Customary - Metric
In a wide pan or wok over medium heat, heat oil. Add onions and garlic and cook until softened.
Add pork and cook, occasionally stirring, until lightly browned.
Add annatto powder and stir to coat meat.
Add water and bring to a boil. Lower heat, cover, and simmer until meat is tender and liquid is reduced to about 1 cup.
Increase heat to medium. Add upo and cook for about 1 to 2 minutes or until half-done.
Add noodles and cook, stirring to separate.
Add oyster sauce and stir to distribute. Season with salt and pepper to taste.
Continue to cook, stirring regularly, for about 3 to 5 minutes or until noodles cooked through, upo is tender yet crisp, and liquid is mostly absorbed.
Serve hot.
- Cut the meat and pork into uniform sizes to ensure even cooking.
- Soak the rice noodles a few minutes longer than the package directions so they'll cook faster and add them when the upo is halfway done so they will finish congruently.
Calories: 365kcal | Carbohydrates: 34g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 249mg | Potassium: 108mg | Vitamin C: 1.7mg | Calcium: 19mg | Iron: 0.5mg