Pancit Cabagan

🛒 Ingredients

• Fresh Miki Noodles 140 g · 210 kcal
• Pork Belly (deep-fried, sliced) 80 g · 280 kcal
• Shrimp, peeled and deveined 25 g · 25 kcal
• Pork Liver, sliced 20 g · 26 kcal
• Chicken Broth 120 g · 12 kcal
• Soy Sauce 25 g · 20 kcal
• Garlic, minced 5 g · 7 kcal
• Onion, sliced 20 g · 8 kcal
• Carrots, julienned 20 g · 8 kcal
• Cabbage, shredded 30 g · 7 kcal
• Pechay (Bok Choy), chopped 20 g · 3 kcal
• Green Beans, sliced 20 g · 6 kcal
• Quail Eggs, hard-boiled, halved 20 g · 30 kcal
• Cooking Oil 15 g · 138 kcal
• Black Pepper, ground 1 g · 0 kcal
• Calamansi Juice (or lime/lemon) 5 g · 0 kcal

👨‍🍳 Instructions

1. First, prepare your Miki noodles; if fresh, loosen them. If dried, boil according to package instructions until al dente, then drain and set aside.
2. Heat cooking oil in a large wok or pan over medium-high heat. Sauté minced garlic and sliced onions until fragrant and softened.
3. Add sliced pork liver and shrimp to the wok; cook until the shrimp turn pink and the liver is lightly browned.
4. Pour in the chicken broth and soy sauce, bring to a simmer, then season with black pepper. Let it simmer for a few minutes to allow flavors to meld.
5. Add the prepared Miki noodles to the wok, tossing gently to coat them evenly with the sauce. Cook for 3-5 minutes until the noodles absorb some liquid.
6. Stir in the carrots, cabbage, pechay, and green beans. Cook for another 3-5 minutes, or until the vegetables are tender-crisp.
7. Transfer the Pancit Cabagan to a serving platter. Garnish with the deep-fried pork belly slices and halved hard-boiled quail eggs.
8. Serve immediately with calamansi juice on the side for an extra tangy kick.