Description
An invigorating dish that celebrates the delightful blend of tender noodles and savory pork belly, perfect for both novice cooks and seasoned chefs.
Ingredients
Scale
- 450g fresh MIKI noodles
- 350g pork belly (or substitute with chicken, tofu, or lentils)
- 1 liter water (or more, as needed)
- 1 pc white onion
- 4 cloves garlic
- 1 pc chayote
- 1 pc carrot
- Cabbage (to taste)
- 1 pc egg
- A bit of oil
- Chicken powder (to taste)
- Salt (to taste)
- Pepper (to taste)
- 2 tbsp cassava flour or cornstarch
- Water for slurry
Instructions
- Rinse the fresh MIKI noodles in hot water and drain thoroughly.
- Heat a bit of oil in a pan over medium heat. Sauté minced garlic and sliced onion until fragrant and translucent.
- Add the sliced pork belly and sauté for about 5 minutes until browned.
- Pour in the water and cover the pan to boil. Stir occasionally and let it simmer until the pork is tender.
- Incorporate the chayote and carrot, sautéing for an additional minute.
- Gently add the noodles and pour in more water if necessary, letting it come to a boil.
- Season with chicken powder, black pepper, and salt, adjusting to taste.
- Continue cooking until the noodles are fully cooked through.
- Next, add the cabbage and mix in the slurry made from cassava flour or cornstarch with a little water. Stir and cook for 2 minutes until combined.
- Turn off the heat and add the egg, stirring continuously until thickened and creamy.
Notes
Choose quality ingredients for the best flavor, and feel free to customize vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg