- 5-6 tablespoons vegetable oil (used as needed)
- 200 grams beef or carabeef, minced
- 200 grams pork loin, chopped in small pieces
- 8 cloves of garlic, minced and divided in two
- 1 medium red onion, sliced and divided in two
- 500 grams miki noodles or Hokkien noodles
- 2-3 cups chicken stock
- 1/3 cup soy sauce
- 3 tablespoons fish sauce
- 100 grams bean sprouts
- 3 large eggs
- 2 cups chicharon
- salt and pepper to taste
- calamansi for garnish (substitute with lime)
INSTRUCTIONS:
- Heat 2 tablespoons oil in a pan over medium high heat. Stir fry beef for 4-5 minutes. Season with salt and pepper. Transfer on a plate and set aside.
- Stir fry pork in 1 tablespoon oil for 4-5 minutes. Season with salt and pepper. Transfer on a plate and set aside.
- Saute half of garlic and onion for 2 minutes or until the onions are translucent.
- Add noodles, 1 cup of chicken stock and soy sauce. Stir for 1 minute.
- Continue adding the remaining chicken stock by adding half a cup each time. Let simmer for 5 minutes while stirring to prevent the noodles at the bottom of the pan from overcooking.
- Season with 2 tablespoons fish sauce.
- Add the bean sprouts. Remove from heat. Transfer to a plate and set aside.
- Saute the remaining half of the garlic and onion in 1 tablespoon oil for 2 minutes. Add the cabbage and season with 1 tablespoon fish sauce. Stir fry for 3 minutes. Take the cabbage out and spread it over the noodles on a plate.
- Fry the egg super easy in 1 tablespoon oil.
- Spread the beef and pork over the cabbage on the noodles.
- Top with chicharon and egg.
- Garnish with calamansi or lime.
- Serve immediately.
Source: Filipino Food Aficionado
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