- 500 g fresh miki
- 200 g pork belly fat, sliced into small pieces
- 200 g beef, minced
- 2 cups chicharon, crushed
- 1/4 head cabbage, sliced
- 100 g bean sprouts
- 3-4 cups chicken stock
- 1/2 cup soy sauce
- Fish sauce, to taste
- 1 red onion, sliced
- 1 head garlic, minced
- Freshly ground black pepper
- 3 pcs eggs, sunny side-up
- Place wok in high heat then pour oil and add beef.
- Stir fry until brown, season with salt and set aside.
- Add oil to the wok then sauté half of the garlic and onions, add the cabbages
- and stir fry for two minutes, season with fish sauce and pepper.
- Remove from wok and set aside.
- On high heat, add the pork pieces into the wok then cook until brown on all sides.
- On the same pan, sauté half of the garlic and onions for one minute.
- Adjust heat to high and add the fresh noodles, one cup of chicken stock
- and soy sauce, stir while cooking.
- Slowly add the remaining chicken stock, stirring continuously
- for at least five minutes.
- Season with fish sauce then stir in the bean sprouts.
- Remove noodles from wok, set aside on a serving dish.
- Spread cooked minced beef on top of vegetable.
- Spread crushed chicharon on top of minced beef.
- Top with cooked sunny side-up egg then serve with calamansi.
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