When leftovers tasted so good....(Kabocha Noodles)

I know you've had those moments. You know...when you go to a party or gathering or over to someone's house. At the end of the night, you're most likely going to end up bring a little doggy bag home or in my case a little tupperware of food.

I was given a serving of this kabocha noodles to take home. I forget what it was called in taglog. Of course, when it's freshly cooked there's more soup to it. Over the course of a few hours the liquid tends to dry out. It's still really taste. I reminds me of pancit. I think it probably is. I could be wrong.  Except that this had kabocha. Remember late last year when I was in kabocha kick? So I was happy when this had the delicious pumpkin added to it.  I asked my mom how it was made and below you'll find a rough recipe. Not too many ingredient. Dry noodles found in Asian markets, onions, cubed pork, broth, garlic and pepper. Simple right? I'll just have to try making this for myself once things calm down. Maybe add a few more veggies here and there.

I would have taken a picture of it in the tupperware, But it looked like a blobby mess. I thought these pics would look better.

Kabocha Noodles 
(rough recipe)

Dried noodles (found in asian markets)
cube pork
garlic
onion
pepper
vegetable or chicken stock


Saute the cubed pork. When browned, add garlic onions and pepper. Add Kabocha and saute all together. Add vegetable or chicken stock. Let it boil until kabocha is tender and add the noodles and cook until al dente.