INGREDIENTS:
- 1 lb fresh Miki noodles
- ¼ lb pork shoulder, sliced in small pieces
- 1 medium carrot, julienned
- 1 small bell pepper, cut into thin strips
- ¼ cup chopped parsley
- ¼ head cabbage, chopped
- 5 cloves garlic, crushed
- 3 cups beef broth
- ¼ cup soy sauce
- 2 tsp patis
- 3 tbsp chopped scallions
- Ground black pepper, to taste
- 3 tbsp cooking oil
- 8 pcs boiled quail eggs
- ¼ lb cooked Lechon Carajay, chopped
- ¼ lb Igado (optional)
HOW TO COOK:
- Pour and heat the cooking oil in a wok or pan.
- When the oil is hot enough, saute the garlic until it starts to turn light brown.
- Add- in the the pork shoulder slices then stir-fry until for 2 minutes or until it starts to turn brown.
- Pour- in the soy sauce, patis, and 3 cups beef broth then let it boil.
- Cover and cook in low heat for 12 minutes or until the pork becomes tender.
- Add- in the miki noodles, toss, then cook for 2 minutes.
- Add- in the carrot, parsley, bell pepper, and cabbage then continue to cook for 5 minutes (add more beef broth if needed).
- Sprinkle some ground black pepper then toss.
- Put the boiled quail eggs in the wok and top with lechon carajay and igado.
- Remove from heat and transfer to a serving plate. Enjoy!
IMAGE: angsarap.net
Also try: Pancit Langlang
