Noodles

Stir Fried Egg Noodles With Pork and Vegetables

Stir Fried Egg Noodles With Pork and Vegetables | casaveneracion.com

In the Philippines, egg noodles are either round or flat, or thin or thick. All kinds are used interchangeably for soups and stir fries. The thick variety (called “miki” locally) was used for this stir fried egg noodles with pork and vegetables. Stir fried thick noodles are popularly known as pancit miki in the Philippines.

The kikiam used here is commercial kikiam which contains a lot of starch, as opposed to the better quality tawpe (bean curd skin) wrapped kikiam sold sliced in Chinese restaurants. Why not use the better kind? Because the meat will come loose during cooking. 

You need only one pan to cook this stir fried egg noodles with pork and vegetables. A wok is ideal but a good frying pan will do as well.

Stir Fried Egg Noodles With Pork and Vegetables

Start by lightly frying the sliced kikiam.

Stir Fried Egg Noodles With Pork and Vegetables

Scoop out the kikiam, brown the pork then add the aromatics.

Stir Fried Egg Noodles With Pork and Vegetables

And then the liver.

Stir Fried Egg Noodles With Pork and Vegetables

The vegetables go in next.

Stir Fried Egg Noodles With Pork and Vegetables

By the time the vegetables are done, the meat would be done as well.

Stir Fried Egg Noodles With Pork and Vegetables

Season the stir fried meat and vegetables.

Stir Fried Egg Noodles With Pork and Vegetables

Toss in the noodles and you’re done.

Stir Fried Egg Noodles With Pork and Vegetables

Easy, right?

Stir Fried Egg Noodles With Pork and Vegetables
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Servings: 4 to 6
Author: Connie Veneracion
Ingredients
  • 250 grams pancit miki boiled and rinsed
  • 300 grams pork belly boiled and cut into half-inch cubes
  • 100 grams commercial kikiam sliced
  • 50 to 75 grams pork liver sliced thinly
  • 4 cloves garlic minced
  • 1 onion thinly sliced
  • 1 to 2 carrots julienned
  • 12 green beans trimmed and sliced diagonally
  • 1/4 head white cabbage shredded
  • 2 tablespoons cooking oil
  • 4 tablespoons light soy sauce
  • 2 tablespoons kalamansi juice lemon or lime juice may be substituted
  • freshly ground black pepper
Instructions
  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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