Beef Chow Fun Noodles Recipe

INGREDIENTS:

Stir Fried Noodles:

• 400g (14 ounces) wide rice noodle
• 1 small bunch chives, cut into long section
• 2 cups bean sprouts
• 1 bunch choy sum
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tsp brown sugar
• 1 small white onion, sliced
• 3 thin slices of ginger
• salt
• oil

Beef:

• 300g (10.5 ounces) thinly pounded out beef
• ½ tsp baking soda
• 1 tbsp cornstarch
• 1 tbsp Chinese cooking wine
• 1½ tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp oil

INSTRUCTIONS:

1. In a bowl combine together baking soda, cornstarch, Chinese cooking wine, soy sauce and sesame oil, mix well.
2. Add the beef and using your hands mix it well to distribute the marinade evenly, set aside for 15 minutes.
3. Place wok in a stove top and place in really high heat, once it starts to smoke add oil and swirl it around to coat the surface.
4. Let it reach the oils smoking point then add the beef in single layer as possible, leave it there without mixing for 30 seconds to a minute until brown on one side. Turn to the other side and leave it again for another minute. Now start to stir fry, continue doing so for 2 minutes. Remove beef from the wok.
5. Soak rice noodles in boiling water in a big bowl for 3 minutes, drain then set aside.
6. Combine the soy sauce, dark soy sauce and brown sugar, set aside.
7. Using the same wok add 2 tbsp oil bring heat to high then sauté ginger and onions.
8. Add the choy sum and stir fry for 30 seconds.
9. Add the noodles and the soy sauce sugar mixture, stir fry continuously for 2 minutes until sauce is evenly distributed. Add small amounts of water if needed so it does not dry out.
10. Add the beef back together with the bean sprouts and chives, season with salt if needed then stir fry for 30 more seconds.
11. Remove from wok, serve while hot.

Source: Honest Cooking

Spicy Soba Noodle Bowl With Egg Recipe

INGREDIENTS:

• 2 eggs
• 4 ounces dry soba noodles
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger (about a 1-inch piece)
• 4 heads baby bok choy, rinsed and coarsely chopped
• 1 teaspoon red chile paste or more (such as sambal oelek)
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• ¼ cup chopped Tamari roasted almonds
• 1 green onion, thinly sliced

INSTRUCTIONS:

1. In a small saucepan, bring to boil just enough water to cover eggs (wait until the water boils to add eggs) Once water boils, slowly lower each egg into boiling water on a soup spoon. Keep at a low boil for 8 minutes; drain then return eggs to pan and cover with cold water.
2. Meanwhile, bring water to boil for dry soba noodles and cook according to package directions.
3. While noodles and eggs cook, heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger; cook and stir 1 minute. Add baby bok choy, chile paste and soy sauce; cook 3 to 5 minutes, until greens have wilted and stalks are crisp-tender. Remove from heat.
4. When noodles are done, lift them from the boiling water with a slotted pasta ladle and transfer directly into bok choy mixture. Return pan to burner over medium-low heat and gently toss to combine and reheat.
5. When you're ready to serve, peel and cut each egg in half. Divide noodle mixture between two serving bowls; top each bowl with one egg, one teaspoon toasted sesame oil and half of the almonds and green onions. Serve.

Source: Pinch and Swirl

Filipino Style Creamy Carbonara Recipe

INGREDIENTS:

• 500 grams Fettucine noodles(or any desired pasta)
• 1 can evaporated milk
• 250 ml all purpose cream
• 1 can creamed of mushroom soup
• 200 grams sweet ham
• 200 grams bacon
• 1 head garlic, minced
• 1 onion, minced
• 1 teaspoon ground pepper
• 2 tablespoons olive oil
• 250 grams grated Parmesancheese
• 2 tablespoon parsley, chopped(optional)

INSTRUCTIONS:

Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
2. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside.
3. Fry the ham, drain and cut into small square pieces. Set aside.

Part 3
4. In a pan, heat oil and saute garlic and onion. Add 3/4 of fried bacon and ham.
5. Add evaporated milk and creamed mushroom soup.
6. Add the all purpose cream and grated parmesan cheese. Stir and bring to boil.
7. Season with ground pepper.
8. Add more evaporated milk or a cup of water if the sauce is too creamy or salty.
9. Simmer until beginning to thicken. Remove from heat.
10. Prepare pasta on pasta tray, top with grated Parmesan cheese together with the remaining bacon and ham bits and chopped parsley.
11. Serve with garlic bread. Enjoy

Notes:
1. For additional ingredients, you may add 250 grams of mushrooms and a can of tuna saute together with bacon and ham.

Source: Trending Pinas

Veggie Lo Mein Pan-Fried Tofu Recipe

INGREDIENTS:

• 8 ounces dried lo mein noodles

For the lo mein sauce:

• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons agave or maple syrup
• 1 teaspoon sesame oil

For the pan-fried tofu:

• 1 tablespoon vegetable oil (any high-heat neutral flavored oil works)
• 1 pound extra-firm tofu, pressed, drained and cut into 1-inch cubes

For the vegetable lo mein:

• 2 tablespoons vegetable oil (any high-heat neutral flavored oil works)
• 1 1/2 cups shiitake mushroom caps, cleaned and sliced into strips (about 6 medium mushrooms)
• 2-3 scallions, white parts and green parts separated and chopped
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 red bell pepper, sliced into strips
• 1 cup snow peas
• 1 cup julienned carrot (1 large or 2 small carrots)

INSTRUCTIONS:

1. Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions until al dente. Drain the noodles in a colander and rinse them with cold water. Return them to the pot and set aside.

Make the lo mein sauce:

1. Stir all ingredients together in a small bowl. Set aside.

Make the pan-fried tofu:

1. Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add the tofu cubes. Cook them for about 10 minutes, flipping once or twice, until the cubes are browned on multiple sides. Remove the tofu from the skillet and transfer it to a plate.

Make the vegetable lo mein:

1. Using the same skillet that you cooked the tofu in, over medium heat, add 2 tablespoons of oil and arrange the shiitakes in an even layer. Cook until the mushrooms just begin to brown on the bottoms, about 3 minutes. Add the white parts of the scallions, garlic and ginger. Sauté for 1 minute.
2. Raise the heat to high. Add the bell pepper, snow peas and carrots. Stir-fry until the vegetables are just tender-crisp, about 1 minute. Add the noodles, sauce, tofu and green parts of scallions. Flip ingredients with a spatula to mix and coat noodles with sauce. Cook until the ingredients are well-mixed and the noodles are heated through, about 1 minute. Remove from heat.
3. Divide onto plates and serve.

Source: Oh My Veggies

Satay Chicken Noodle Salad Recipe

INGREDIENTS:

Dressing:

• ¼ cup peanut butter (preferably smooth)
• 1 garlic clove, minced
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tsp brown sugar
• 1½ tbsp sriracha, or 2 tsp chili paste/sauce + 2 tsp vinegar
• 2 tbsp lime juice
• 6 tbsp coconut milk
• 2 tbsp water
• ¼ tsp salt

Salad:

• 10oz/300g fresh egg noodles (Note 1)
• 2 cups red cabbage, shredded
• 2 cups green, shredded
• 2 carrots, finely chopped
• ¼ tsp salt
• 2 scallion/shallot stems, finely sliced on the diagonal
• 1 large red chilli (not very spicy), deseeded and finely sliced (Note 2)

Satay Chicken:

• 12oz/350g chicken breast, cut in half vertically and thinly sliced
• Salt and pepper
• 1½ tsp curry powder
• 2 tsp sweet soy sauce / kecap manis (Note 3)
• 1 tbsp cooking oil

Garnish:

• 3 tbsp peanuts, roughly chopped

INSTRUCTIONS:

1. Mix dressing ingredients in a bowl until smooth.
2. Prepare noodles according to packet instructions.
3. Place both cabbages and carrots in a bowl, add ¼ tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
4. Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
5. Heat oil in a non stick fry pan over high heat. Add the chicken and cook for 3 minutes until golden, then transfer to a plate.
6. Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

Notes:

1. You can use any noodles you want. Just prepare them according to the packet instructions.
2. The larger the chili, the less spicy they are. You could also use finely sliced red bell peppers/capsicums, or omit this altogether. 
3. You can use either sweet soy sauce OR kecap manis in this. Sweet soy sauce is syrupy and sweet, compared to thin ordinary soy sauce. If you can't find sweet soy sauce or kecap mains, then use 1½ tsp brown sugar and 1 tbsp soy sauce.
4. To serve warm, cook the chicken last, then toss all the other ingredients into the fry pan and add ¼ cup water. Cook over medium heat for 2 minutes until warmed through, then serve.

Source: RecipeTin Eats

Spicy Tuyo Aglio Olio Recipe

INGREDIENTS:

• 6 to 8 pieces of tuyo fillets (shredded)
• 1 head of garic (minced)
• 2 pcs. of tomatoes (de-seeded and diced)
• 1/2 lb. spaghetti pasta
• butter
• olive oil
• chilies or red pepper flakes
• salt and pepper
• Parmesan cheese and basil (optional)

INSTRUCTIONS:

1. Cook your pasta according to package and set aside. Don't wash it off on running water, by the way. Just let it sit in the cooking pot until sauce is ready.
2. Heat butter in a pan and sauté the garlic until slightly golden, then add the shredded tuyo fillets and diced tomatoes.
3. Add the chilies or red pepper flakes. Season based on your preference.
4. When the tuyo fillets have already melded in the sauce, turn off the heat and add some olive oil.
5. Put pasta (straight from the cooking pot) to your spicy tuyo sauce and mix well.
6. You can add in some grated Parmesan cheese and some basil leaves. You can also garnish with more tuyo fillets.

Source: The Purple Doll

Chicken & Sausage Lasagna Soup Recipe

INGREDIENTS:

• 2 Tbs olive oil
• 1 Tbs minced garlic
• ½ cup diced onion
• 1½ cups diced grilled chicken
• 1½ cups cooked sausage crumbles
• 1 cup chopped spinach
• 1 cup sliced mushrooms
• 1 cup diced tomato
• ⅓ cup tomato paste
• 3 cups marinara
• 3½ cups water (or chicken stock)
• 2 Tbs dried parsley
• 1 tsp garlic granules
• 1 tsp onion granules
• ½ tsp salt
• ½ tsp black pepper
• 6 lasagna noodles (broken into pieces)

Topping:

• ¾ cup parmesan
• ½ Tbs parsley

INSTRUCTIONS:

1. In a large soup pot, heat olive oil over medium heat.
2. Add garlic and onions and saute.
3. Add in spices, grilled chicken, sausage crumbles, spinach, mushrooms, diced tomatoes, tomato paste, marinara, and water.
4. Bring to a boil. Turn down and let simmer 30 minutes.
5. Fill a separate pot with water, bring to a boil, break noodles up and boil for 5-6 minutes.
6. Add noodles into soup pot, let cook for 2 more minutes
7. Serve garnished with parmesan topping.
8. Enjoy!

Source: Eazy Peazy Mealz

Chinese Spaghetti Bolognese Recipe

INGREDIENTS:

• 8 oz. dried spaghetti
• Salt
• 1 tablespoon oil
• 12 oz. ground beef
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons Shaoxing wine or dry sherry
• 2 cups chicken stock
• 3 tablespoons oyster sauce
• 2 tablespoons light soy sauce
• 1/2 teaspoon dark soy sauce
• 1 teaspoon sesame oil
• 1/8 teaspoon white pepper
• 1 cup frozen peas
• 2 tablespoons cornstarch, mixed with 2 tablespoons water

INSTRUCTIONS:

1. Bring a pot of salted water to a boil for the spaghetti. Cook the spaghetti according to the package instructions, undercooking it by about a minute (it will finish cooking in the sauce). While the pasta is cooking, start the sauce.
2. Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is transparent, and then add the chicken stock.
3. Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir for one minute.
4. Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon.
5. Drain the pasta, and add it directly to the wok. Toss until the pasta is coated in sauce. Feel free to add some of the pasta cooking liquid if the sauce is too thick, and add more cornstarch slurry if the sauce is too thin. Serve!

Source: The Woks of Life

Meat Lasagna A La Santa Recipe

INGREDIENTS:

• 500 grms. lasagna noodles
• 2 cups bolognese sauce
• 50 grms. butter
• 50 grms. quickmelt cheese, grated
• 50 grms. mozzarella cheese
• 50 grms. parmesan cheese
• 20 grms. parsley
• 1 tsp. salt
• 1 tsp. Pepper
• 2 cups bechamel sauce

INSTRUCTIONS:

1. Cook lasagna noodles in large pan of salted water a few pieces at a time.
2. Drain when tender but still firm, and spread them out to dry on damp cloth.
3. Heat bolognese sauce and béchamel sauce.
4. Grease baking dish ceramic oven-proof with butter and line bottom with béchamel sauce and Bolognese sauce, a thin layer of lasagna, a few grated quickmelt cheese, mozzarella cheese and a generous sprinkling of parmesan cheese.
5. Continue until all ingredients are used up, reserving a few tablespoons of sauce, the last layer being of plain lasagna.
6. Spread remaining sauce and dot with slivers of butter.
7. Bake in moderate oven (375°F) for 30 minutes.
8. Serve lasagna very hot in the same dish and garnish with parsley.

Source: Kusina 101

Noodle Soup With Baby Bok Choy And Crispy Shallots Recipe

INGREDIENTS:

• 2 tablespoons vegetable or canola oil
• 1 tablespoon thinly sliced shallots
• 1 package noodle soup
• 1/4 teaspoon Chinese five-spice powder
• 2 baby bok choy, halved
• 2 baby corn, halved
• 1 teaspoon minced fresh green onion

Optional:

• Chinese Preserved Bamboo Shoots in Chili Oil

INSTRUCTIONS:

1. In a small frying pan, add in the oil and the shallots. Turn the heat to medium-low and let the oil slowly heat up and fry the shallots. When crispy, remove shallots with a slotted spoon and drain on paper towel. Reserve the shallot oil for another use.
2. To a serving bowl, empty the packet(s) of ramen soup mix and add in the five spice powder.
3. In a small saucepan, fill with 2 1/2 cups of water and bring to a boil. Lower heat to medium, then add in the dried noodles. Cook for 2 minutes. Add in the baby bok choy and baby corn. Cook for an additional 2 minutes. 
4. When done, ladle in the hot cooking water into the serving bowl. Stir with a spoon or chopsticks until the soup mix dissolves. To the bowl, add in the noodles and vegetables. Top with green onion and crispy shallots. Serve with Chinese chili bamboo shoots, if desired.

Source: Steamy Kitchen

Filipino Meatball Noodle Soup Recipe

INGREDIENTS:

For the bola-bola/meatballs:

• 1 lb ground pork or beef
• 1/2 onion, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg
• 2 tsp cornstarch

For the shrimp stock:

• the shells and heads, if possible, from 1 lb of shirmp, mashed
• 4 cups water
• 1 1/2 teaspons salt
• 1 teaspoon pepper

For the soup:

• 2 tsp canola oil
• 3 cloves garlic, minced
• 1 tomato, diced 
• 1/2 onion, diced
• 4 cups shrimp* or beef stock
• 2 cups beef stock
• 1 lb shrimp (optional)
• 2 tablespoon fish sauce (patis), or more, to taste
• freshly ground black pepper
• 2-3 zucchinis, sliced
• 6 oz misua or somen noodles 
• 2 stalks of scallion, finely sliced

INSTRUCTIONS:

1. In a large bowl, mix together the ground pork or beef, onion, salt, pepper, egg and cornstarch. Form into 1 inch meatballs. Let it sit in the refrigerator while you make the soup.
2. Make the shrimp stock by combining the shrimp shells, water, salt and pepper in a medium sauce pan. Bring to boil over high heat, then lower heat to a simmer. Cover and cook for at least 10 minutes. Strain the broth and discard the shells. Set aside.
3. Heat the oil over low heat in a large pot. Brown the garlic in the oil, and set aside. Saute the tomato and onion for one minute over low heat. Add stock plus 2 cups of beef stock. Bring to a boil over high heat, then add the meatballs, one at a time. Season with fish sauce and freshly ground black pepper, to taste. Let come to a boil, then lower heat to a simmer. Add the browned garlic and cover. Let the soup simmer for 30 minutes.
4. Meanwhile, cook the misua or somen noodles separately according to the package directions. Drain and set aside.
5. Add the zucchini, shrimp and noodles to the soup. Garnish with scallions and serve over rice if you wish.

*Note:
While the making a quick shrimp stock is not at all difficult, if you are pressed for time or need to eliminate the shrimp for allergy concerns, the dish can be made with all beef stock. If you can, however, it is highly recommend including it!


Source: Kitchen Confidante

Vigan Miki Soup Recipe

INGREDIENTS:

• 1 lb of egg noodle, Vigan miki noodle
• 8 oz. sotanghon noodles, soaked with water (optional)
• 1 cup chicken breast, boiled and shredded
• 1/2 cup pork, boiled, cut into strips
• 1/2 cup uncooked shrimp, shelled and deveined (optional)
• 1/2 head garlic, chopped
• 1 medium size onion, chopped
• 1 small bundle spring onion, chopped
• 1/2 cup fish sauce
• 4 cups chicken broth
• 1/2 cup achuete
• 8 ounces of coconut milk (optional)
• cooking oil
• salt and pepper

INSTRUCTIONS:

1. In a large pot, sauté garlic and onions in cooking oil. 
2. Add chicken, pork and shrimp and stir until cooked. 
3. Add fish sauce and achuete. 
4. Add broth, coconut milk and achuete. Bring to a boil. 
5. Add the Vigan miki noodle and simmer for 30 to 45 minutes or until soft and tender. 
6. Add sotanghon. Cook for another 3 to 5 minutes. 
7. Season with salt and pepper. 
8. Garnish with spring onion. Serve immediately.

Source: My Mama's Recipes

Spaghetti With Quick Beef And Mushroom Sauce Recipe

INGREDIENTS:

• 2 tablespoons olive oil
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 600g lean beef mince
• 200g button mushrooms, stems trimmed, thinly sliced
• 160ml (2/3 cup) dry red wine
• 1 x 800g can Italian diced tomatoes
• 2 tablespoons tomato paste
• 2 dried bay leaves
• 1 teaspoon dried oregano leaves
• 400g dried spaghetti
• Salt & freshly ground black pepper
• Parmesan shavings, to serve

INSTRUCTIONS:

1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook, uncovered, stirring occasionally, for 3-4 minutes or until the onion softens slightly.
2. Increase heat to high and add the beef mince to the pan. Cook, uncovered, stirring with a wooden spoon to break up the lumps, for 4-5 minutes or until well browned. Stir in the mushrooms and cook, uncovered, stirring often, for 2 minutes or until they soften slightly. Add the wine to the beef mixture and cook for 2 minutes.
3. Stir the tomatoes, tomato paste, bay leaves and oregano into the beef mixture. Bring to the boil over high heat. Reduce heat to medium-low and cook, covered, stirring occasionally, for 25-30 minutes or until the sauce reduces and thickens to a good sauce consistency.
4. Meanwhile, cook the spaghetti in a large saucepan of salted boiling water, following packet directions, or until al dente. Drain well.
5. Taste and season with salt and pepper. Remove and discard the bay leaves. Divide the spaghetti amongst serving bowls and spoon the sauce over. Top with the parmesan shavings and serve immediately.

Source: Taste

Pancit Malabon Recipe

INGREDIENTS:

PANCIT MALABON

• 1/2 cup vegetable or corn oil
• 1 teaspoon salt
• 1 tablespoon finely minced garlic
• 1/2 teaspoon freshly ground pepper
• 1 cup diced tokwa or bean curd
• 1/2 cup diced lean pork
• 1 cup shelled oysters
• 1 pound bihon or rice noodles
• 1/2 cup squid, cut into rings

SAUCE

• 2 tablespoons oil
• 1 cup finely minced onion
• 2 tablespoons anatto water
• 2 tablespoons cornstarch
• 1 cup shrimp juice
• 1/2 cup tokwa or bean curd, mashed
• 3 tablespoons patis or salt

GARNISH

• 1 cup pork cracklings, pounded to powder
• 1/2 cup smoked fish, finely flaked (or smoked oysters)
• 1/2 cup finely minced scallions
• lemon slices

INSTRUCTIONS:

1. In a large skillet, heat oil and saute garlic till brown. 
2. Add bean curd, pork, oysters and squid. Set aside. In the same skillet, cook the sauce, using the leftover oil. 
3. Heat the oil. Saute garlic and onion. 
4. Cook till garlic is brown and onion is transparent. 
5. Add the anatto water. Dissolve the cornstarch in the shrimp juice and add to the mixture. 
6. Add the bean curd and simmer over moderate heat until the mixture is thick. Season with patis (fish sauce) and pepper. 
7. Turn off the heat and set aside. Soak the noodles in hot water for about 5 minutes or until soft. 
8. Drain and transfer to a platter. Pour the sauce on top. 
9. Garnish with pork cracklings, smoked fish flakes and scallions. 
10. Serve hot with lemon slices and patis or salt.

Source: Taste Book

Lomi Recipe

INGREDIENTS:

• cabbage – 1 ½ cups; chopped
• carrot – 1 piece; chopped
• chicken and/or pork – ½ cup; cooked; sliced
• chicken balls – ½ cup; fried; halved
• cooking oil – ¼ cup
• cornstarch – ¼ cup; dissolved in water measuring about ½ cup
• eggs – 2 pieces; raw; beaten
• garlic – 4 cloves; pounded
• granulated seasonings
• kikiam – ½ cup; fried; sliced
• liquid seasonings
• lomi noodles – ¼ kilogram
• onion – 1 piece chopped
• shrimps – ¼ cup; cooked; shelled

INSTRUCTIONS:

1. In a pan set over medium heat, sauté garlic and onion until onion is clear and garlic is slightly brown.
2. Add in chicken and/or pork.
3. Add in shrimp.
4. Stir fry for about three minutes.
5. Pour in water.
6. Simmer until water has dissolved. This should take at least five minutes.
7. Pour in broth.
8. Allow to boil. This should take at least ten minutes.
9. Dip noodles in broth.
10. Add in carrot and cabbage.
11. Again, simmer for about three minutes.
12. Add in cornstarch.
13. Sprinkle the seasonings.
14. Place eggs.
15. Stir everything.
16. Serve immediately in bowls.

Source: Hub Pages

Batangas Lomi Recipe

INGREDIENTS:

• 1/4 kilo lomi noodles (flat)
• 1/2 cup pork (sliced into strips)
• 1/2 cup sliced kikiam
• 1/4 cup meatballs
• 1 large onion, chopped
• 3-4 cloves garlic, crushed
• 6-7 cups chicken or meat broth
• 2 tbsp. cooking oil
• 1 tbsp. cornstarch dissolved in water
• 2 raw eggs
• cabbage
• salt to taste

INSTRUCTIONS:

1. Saute garlic and onion. When brown, add pork strips, kikiam, and meatballs. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.
2. Drop in noodles. Let boil for 3 minutes and thicken with dissolved cornstarch. Add cobbage Put off the heat.
3. Beat eggs and stir in. Do not boil. Serve at once.

Source:Gutom Na

Jjambbong (Korean-Chinese Spicy Noodle Soup Recipe)

INGREDIENTS:

• 12 – 14 ounces fresh jajangmyeon/udon noodles
• 3 ounces fatty pork, thinly sliced
• 1 thumb-size ginger piece, julienned
• 2 scallions, cut into 2 inch lengths
• 1 tablespoon Korean chili pepper flakes (gochugaru) (adjust for your liking)
• 1 tablespoon oil (vegetable or canola)
• 1 tablespoon soy sauce
• salt and pepper
• 1/4 onion, thinly sliced
• 1/2 carrot (about 2 ounces), thinly sliced into 2-inch lengths
• 1/2 zucchini (about 3 ounces), thinly sliced into 2-inch lengths
• 4 ounces cabbage (about 4 ounces), cut into 2-inch lengths (or napa cabbage)
• 2 dried shitake mushrooms, soaked and sliced thin (optional)
• 4 – 6 littleneck clams
• 4 – 6 mussels
• 4 – 6 shrimp
• 3 ounces squid, cut into bite sizes (Do not cut squids too small as they shrink a lot when cooked.)
• 4 cups of chicken stock or anchovy broth (or water)

INSTRUCTIONS:

1. Have a pot of water ready to cook the noodles. (Turn the heat on when you start cooking the soup ingredients. This way you can time it so that the noodles can be finished cooking at the same time the soup is ready.) While making the soup, cook the noodles according to the package instructions and drain.
2. Prepare all of the ingredients before you begin cooking, including the seafood (not shown in this picture).
3. Heat a wok or a large pot over high heat. Add the oil, ginger, scallion, gochugaru and soy sauce and stir fry for a minute.
4. Add the pork and stir fry until the pork is almost cooked, about 2 minutes.
5. Stir in the onion, carrot, cabbage, zucchini and optional mushrooms, lightly salt, and cook until the vegetables are slightly softened, about 2 minutes, stirring occasionally.
6. Pour in the chicken stock (or anchovy broth/water) and boil until the vegetables are completely cooked.
7. Add the seafood starting with the clams, which require more time to cook, followed by the mussels, shrimps and squid. Bring everything to a boil again and cook until the shells have opened. Salt and pepper to taste. Place a serving of the noodles in a large soup bowl and ladle the soup on top. Serve immediately while piping hot.

Source:Korean Bapsang

Chicken Sotanghon Soup Recipe

INGREDIENTS:

• 2 lbs chicken, cleaned
• 4 ounces sotanghon (vermicelli noodles)
• 1 medium onion, minced
• 4 cloves garlic, minced
• 1/2 cup anatto water
• 1/2 cup carrots, julienned
• 3 tablespoons onion leeks, chopped
• 1/2 cup celery, chopped
• 5 cups water
• 2 tablespoons 2 lbs chicken, cleaned
• 4 ounces sotanghon (vermicelli noodles)
• 1 medium onion, minced
• 4 cloves garlic, minced
• 1/2 cup anatto water
• 1/2 cup carrots, julienned
• 3 tablespoons onion leeks, chopped
• 1/2 cup celery, chopped
• 5 cups water
• 2 tablespoons toasted garlic
• 2 to 3 tablespoons Patis (fish sauce)
• 3/4 cup cabbage, shredded
• 1 teaspoon ground black pepper
• 1 piece chicken bouillon
• 1 piece dried bay leaf
• 2 to 3 tablespoons Patis (fish sauce)
• 3/4 cup cabbage, shredded
• 1 teaspoon ground black pepper
• 1 piece chicken bouillon
• 1 piece dried bay leaf

PROCEDURE:

1. Pour water in a saucepan, apply heat, and let boil.
2. Put-in bay leaf and chicken. Simmer until chicken is tender.
3. Remove the chicken and bay leaf from the cooking pot and let cool. Save the water used to tenderize the chicken for later use (as chicken stock).
4. Separate the chicken meat from the bone then tear the meat into small pieces. Set aside.
5. Soak sotanghon noodles in water for 6 minutes
6. In a cooking pot, pour-in cooking oil then sauté garlic and onion.
7. Put-in the chicken, fish sauce and ground black pepper then pour-in annatto water, and chicken bouillon.
8. Pour the chicken stock and let boil. Simmer for 30 minutes.
9. Add the carrots and celery then cook for about 3 to 5 minutes.
10. Put-in cabbage, onion leeks, and sotanghon noodles then cook for 2 minutes more.
11. Turn-off heat and transfer to a serving bowl.
12. Top with toasted garlic and serve while hot. Share and enjoy! 

Source:Chokchow

Cheesy Noodle Chicken Casserole Recipe

INGREDIENTS:

• 1 lb ground chicken breast, cooked and drained
• 1/2 cup onions, chopped
• 14 ozs low-fat spaghetti sauce
• 10 3/4 ozs cheddar cheese soup
• 8 ozs no-salt-added tomato sauce
• 4 ozs canned mushrooms
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp black pepper
• 8 ozs No Yolks egg noodle substitute, shredded

INSTRUCTIONS:

1. Preheat oven to 350. 
2. Prepare a 9"x13" pan with cooking spray; set side. In a large skillet, cook chicken and onions until chicken is no longer pink.
3.  Add spaghetti sauce, cheddar cheese soup, tomato sauce, mushrooms, salt, garlic powder, and black pepper. 
4. Cook for 10 minutes or until heated though. Cook noodles according to package directions. 
5. In a large bowl combine chicken mixture and noodles. Spoon mixture into prepared pan. 
6. Cover and bake for 35 minutes, or until bubbly.

Source:Anita's Tried & True Recipes

Pancit Palabok Recipe

INGREDIENTS:

• 400 gms. of belly pork rashers
• 600 gms. of cooked medium sized prawns (such as North Atlantic prawns)
• cooking oil
• 1/4 c. achuete seeds
• 1/4 c. of crushed garlic
• 1/2 c. dried prawns (hibe), soaked in boiling water for about 20 minutes
• 4 c. pork stock (from boiling the pork)
• 1/2 tsp. ground black pepper
• 1/4 c. plain (all purpose) flour 
• 1/2 c. water

INSTRUCTIONS:

1. Boil the pork rashers in water seasoned with salt and pepper until tender. Set aside to cool. Reserve the stock.
2. Shell the prawns. Set the prawn meat aside and use the shells and heads to make the prawn stock. Chop half of the prawn meat and use the whole ones for topping.
3. Deep fry the pork on medium heat for about 10 minutes. Leave to cool, then fry again in very hot fat until the skin is blistered. Chop into pieces. 
4. You can use lechon kawali, Chinese lechon or bagnet instead of the fried pork.
5. Heat up 3 tbsps. of oil (used for frying the pork) in a pot or wok. Fry the garlic until light golden brown. Skim the garlic off and set aside. 
6. Grind the soaked dried prawns finely in a food processor. 
7. Add to the oil used for frying garlic. Sir fry until toasted and fragrant. Add 1/2 tsp. each of salt and sugar and a good grind of black pepper. Stir then transfer to a bowl. This is so tasty and good for sprinkling on anything. Make some extra and keep in a jar.
8. Wipe the pan clean.
9. Heat up another 1/4 c. of the oil used for frying the pork.
10. Add in the annatto seeds and turn off the heat. Stir until the oil is stained deep orange. Skim off the seeds and discard.
11. Fry the prawn shells until toasted in the annatto oil. Add the stock. Bring to a boil and simmer for about 20-30 minutes until you have a rich prawn stock. Pass through a strainer. Use a spoon to press all the juices out of the shells. You should make about 2 1/2 c. of stock.
12. Wipe the pan clean. Transfer the stock back into the pan.
13. Mix the flour and water then strain into the stock and stir with a whisk. Cook on low heat while constantly stirring until thick, 2-3 minutes. Season with pepper. The toppings and the fish sauce served with it would also add saltiness. Set aside.

You will also need the following ingredients to assemble the dish:

• 250 gms. of uncooked rice vermicelli (bihon)
• 4-6 Chinese leaves (pechay Baguio, Napa cabbage)
• 1/2 c. crushed chicharon (pork cracklings)
• 1/4 c. spring onion rounds, green and white parts separated
• 6 rashers cooked smoked bacon, chopped
• cooked seafood cocktail for topping, about 1/2 c. 
• 2 hardboiled eggs, sliced into wedges
• extra fish sauce
• lime or calamansi to serve

INSTRUCTIONS:

1. Cook the rice noodles in plenty of boiling water for 3 minutes. Strain.
2. Cut the Chinese leaves (pechay Baguio, Napa cabbage) crosswise into 1" wide strips. Blanch and drain.
3. If making a big serving, mix the noodles with the caldo (prawn gravy), add half of the chicharon, the chopped prawn meat (from the prawns used for making the gravy), 2 tbsps. of the fried garlic, half of the dried prawns and the white parts of spring onions. 
4. Transfer to a large serving dish and arrange the toppings:
5. Sprinkle the rest of the chicharon, the dried prawns, the bacon, the green parts of the spring onions and more garlic on top of the noodles. Scatter the Chinese leaves (pechay Baguio, Napa cabbage) on top. Lastly, arrange the seafood, fried pork and boiled eggs. 
6. Serve with fish sauce and calamansi or lime wedges.
7. For individual servings, divide the noodles between plates. Top with the caldo (prawn gravy). Add the sprinkles and toppings.

Source: Adora's Box