**Here is my recipe for @caprunes recipe contest: " Philippine Pork Prune Pancit " 

Filled with decadent California Prunes, Ground Pork Sausage, Shrimp, Sweet Onions, Sweet Red Peppers, Red Cabbage, Sweet Ginger, Garlic, nestled on a bed of warm  Pancit Noodles and topped with soft boiled eggs. With that extra touch of flavorful Plum Prune Ginger Sauce. 

@caprunes @nocrumbsleft #caprunes #nocrumbsleft 

*Recipe can be located on my link found on my Instagram page above, my blog.

RECIPE:  Philippine Pork Prune Pancit

Servings:  4-6 servings,

INGREDIENTS:

(Pancit)-

4 tablespoons peanut oil, divided,

10-ounces ground pork sausage,

2 cups (1 medium size), sweet onion, finely sliced,

2 cups red cabbage, finely sliced,

1-1/2 cups(3 medium size) sweet red peppers, finely sliced,

1 cup *California prunes, coarsely chopped,

2 garlic cloves, minced,

1 tablespoon ginger root, peeled and minced,

1 teaspoon ground white pepper,

1/2 teaspoon salt,

2 pound package large shrimp, raw, peeled, deveined, tail-off, (30-count),

1 package (8-oz.) pancit or vermicelli rice noodles, 

4 1/2 cup chicken broth, divided,

2 tablespoons cornstarch,

2 tablespoons teriyaki sauce,

2 tablespoons plum sauce,

1 tablespoon ginger syrup, 

6 soft boil eggs, sliced, (for garnish),

DIRECTIONS:

1.)   Heat 2 tablespoons peanut oil in a large wok, or deep sided heavy-duty skillet, over medium-high heat.

Add ground pork sausage, cook 2 to 3 minutes, or until partially cooked, keeping meat finely crumbled and tossing and stirring as needed. Add remaining 2 tablespoons peanut oil, sweet onion, red cabbage and red pepper and cook an additional 2 minutes longer, or until sausage is no longer pink and vegetables are tender, tossing and stirring as needed. Decrease heat level to medium heat, add prunes, garlic, ginger root, white pepper, salt and shrimp, cook an additional 2 minutes longer, or until shrimp is partially cooked; reduce heat to lowest heat level, and let combination keep warm, stirring and tossing as needed, making sure shrimp does not over cook. 

2.)   Meanwhile, meat, vegetable, prune and shrimp combination is keeping warm, prepare pancit or vermicelli noodles and sauce. In a large stock pot or Dutch oven, add 2 1/2 cups chicken broth, also add enough water with broth till it measure up to 2-inches from top edge, bring broth and water to a full boil. Add noodles, cook according to package instructions and drain cooked noodles. place noodles in a large serving bowl. 

3.)   Prepare sauce. In a small bowl, whisk cornstarch and remaining 2 cups chicken broth until combined, Add mixture into a medium saucepan, heat over medium-high heat, whisk to add teriyaki sauce, plum sauce and ginger syrup to chicken broth, cook for 2 to 3 minutes, or until sauce thickens, whisking constantly. Pour sauce into serving bowl . 

4.)   Prepare, assemble  and serve. In six individual serving bowls, add even amounts of noodles, then spoon or ladle even servings of sausage, vegetable, prune and shrimp over noodles; then also spoon or ladle even portion of sauce over top. Complete by garnishing 2 slices of soft boiled eggs onto side of each bowl. Serve and enjoy.