- 1 medium size upo, skinned sliced into thin triangles
- 1 bunch, bok choy or pechay, cut to pieces
- 1 small carrot, skinned, cut into thin strips
- 1 cup pork belly, boiled, cut into strips
- 1 cup shrimp, trimmed shelled
- 3-4 pieces chicken liver fried, cut into small wedges
- 1 400g pack thick fresh Hokien noodles
- 1/4 cup fish sauce
- 1/4 cup dark soy sauce
- 1/2 cup oyster sauce
- 1/2 bulb, garlic, peeled, crushed, chopped
- 1 medium size onion, peeled, chopped
- 1-2 tsp. ground peppercorn
- 2-3 tbsp. parsley flakes
- cooking oil
- In a wok or large frying pan, heat generous amount of cooking oil.
- Stir cook the garlic and onion until fragrant.
- Add in the pork and continue to stir cook for 2 to 3 minutes. Then add in the chicken liver, fish sauce and soy sauce, continue to stir cook for 2 to 3 minutes.
- Add in the ground peppercorns, parsley flakes, the shrimp and oyster sauce, continue to stir cook for 1 to 2 minutes.
- Add in 1 1/2 to 2 cups of water, bring to a boil and simmer for 2 to 3 minutes.
- Add in the carrot, upo and miki noodles, stir cook for 4 to 6 minutes or until the upo and miki noodles are just cook, the sauce should be thickened by now then add in the pechay and continue to stir cook for another 2 to 3 minutes, correct saltiness if required.
Source : Overseas Pinoy Cooking
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