Tuna Veggie Pancit

My current house guest and friend doesn't consider herself in any way a cook. She is single, travels a lot on missions all over the world, and has no real permanent kitchen.  I pressed her into making a traditional dish from her home - the Philippines - just because I knew she could do it and I wanted something from there.  And guess what? - It was totally excellent, so flavorful and authentic!  Here is Olga at work:

Chopping the vegetables, doing a mis en place, stepping outside her comfort zone, into something chef worthy.

Tuna Vegetable Pancit

Here are the ingredients that she put into her Pancit:

Serves 4
2 packages of noodles, one rice and one mung bean
1/3 cup safflower oil
1 cup cabbage, sliced thin
1 small carrot, julienned
1/2 onion, sliced
1 bunch green onions, chopped (reserve some green tops for garnish)
3 small sweet red peppers, chopped
2 cloves garlic, minced
2 eggs, beaten
1/3 cup bacon, chopped
1/4 cup shoyu she says enough to "color" the dish properly
1 tablespoon fish sauce
1 tablespoons Sriracha hot sauce
1 can tuna
salt and pepper to taste

Soak the noodles, as per package directions, and set aside.  Get all your ingredients ready.  Heat a few tablespoons of the oil in wok and cook the eggs, tilting to spread out.  Remove with spatula, cut into strips and set aside. Fry the bacon, then add remaining oil, heat, then add the vegetables.  Stir Fry.  Add drained noodles, seasonings, tuna with water and the eggs last.  Toss well and adjust seasonings to taste, adding on the green onion tops reserved.

This was just delicious, and so nice not to do the cooking :)  I'm sharing this post with Beth Fish Reads for her Weekend Cooking event.  Be sure to stop by!