Since most of the ingredients are pre-boiled, this makes for a great, quick-prep merienda when visitors suddenly drop by.
Serves 6 to 8
Prep and Cooking Time 30 minutes
1 pack bihon, soaked in water then drained
4 cups chicken stock
1 medium-size white onion, finely diced
2 garlic cloves, minced
2 cups chicken breasts, deboned and
boiled then cut into strips
1 cup pork belly (liempo), boiled
1 pack wood ear mushrooms,
soaked in water overnight,
cut into matchstick strips
salt and pepper to taste
For the garnish
1 small pack chicharon laman,
2 pieces spring onions, finely diced
toasted garlic chips
1 Boil the drained noodles in chicken stock. When the noodles start to float, strain the noodles and set aside stock.
2 Sauté onion and garlic in oil. Add the chicken, then the pork belly. Add the wood ears and stir-fry occasionally for 5 minutes. Set aside enough to be used as topping.
3 Add 1 cup stock and mix in the noodles. Gradually add the remaining stock. Season with salt and pepper to taste.
4 To assemble, place the noodles in a platter. Add the toppings and garnish with chicharon, spring onions, and toasted garlic.
Photography by David Hanson │ Styling by Sharlene Tan
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