Miki Bihon Con Bai’s Boneless Lechon Cebu
Ingredients
Scale
- 250g ricestick noodles (bihon noodles)
- 125g egg noodles (miki noodles)
- 4 tbsp oil
- 4 cloves garlic,minced
- 1 medium onion, chopped
- 1 carrots, jullienned
- 1/2 cabbage,shredded
- 1 small sayote, sliced
- 200g chicken or pork liver sliced
- 3 chinese sausage,sliced
- 4 cups stock
- 6 Tbsp soy sauce
- freshly ground pepper
- salt
- additional stock or water
- calamondin/calamansi for garnish
Instructions
- Blanch the egg noodles and set aside
- Soak the dried noodles in water for 10 minutes to soften and set aside.
- Heat 2 tbsp oil in a wok and fry the liver for about 1 minute. Fry it longer and it will harden. Remove from pan and set aside.
- Remove half the leftover oil from the same wok, Sauté half of the garlic and onion until translucent. Add the vegetables: sayote, cabbage, and carrots. Add 1/4 cup of the stock and let it steam until vegetables are done but still crispy. Season with salt and pepper, remove from pan and set aside.
- In the same wok, heat remaining oil and sauté remaining onion and garlic.
- Pour in stock and season with freshly ground pepper. Simmer for a few minutes then add the noodles.
- If there is a stock left from the vegetables,add it in.
- Pour in soy sauce and toss until it’s cooked.At the end there should be no sauce left but the noodles should still be moist, cooked but not soggy.
- Mix in the stir-fried liver and veggies.
- Top with sliced Bai’s Boneless Lechon Cebu and serve with calamansi on the side. Calamansi is to be squeezed into the Miki Bihon before eating.