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How to cook: Pancit miki (thick egg noodles) with pork and vegetables

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    Source: feastasia.casaveneracion.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
    MineralsCopper, Chromium, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 250 g. of pancit miki, boiled and rinsed (see instructions )

    2. 300 g. of pork belly, boiled and cut into half-inch cubes

    3. 100 g. of commercial kikiam , sliced

    4. 50 to 75 g. of pork liver, sliced thinly

    5. 4 cloves of garlic, minced

    6. 1 onion, thinly sliced

    7. 1 to 2 carrots, julienned

    8. 12 Baguio beans, trimmed and sliced diagonally

    9. 1/4 of a head of white cabbage, shredded

    10. 2 tbsps. of cooking oil

    11. about 4 tbsps. of light soy sauce

    12. about 2 tbsps. of kalamansi juice (lemon or lime juice may be substituted)

    13. freshly ground black pepper

    Instructions Jump to Ingredients ↑

    1. Heat the cooking oil in a wok or frying pan. Brown the sliced kikiam . Transfer to a plate.

    2. Into the remaining oil, add the pork and cook until the edges are lightly browned. Add the onion and garlic and cook until fragrant, about one minute.

    3. Add the pork liver. Stir.

    4. Add the carrot and beans. Stir fry for about 30 seconds.

    5. Add the shredded cabbage. Stir.

    6. Season with soy sauce, kalamansi juice and pepper.

    7. Add the noodles and kikiam . Stir fry just until everything is heated through.

    8. Serve at once with more soy sauce and kalamansi juice on the side.

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