On a hot wok, pour oil. Add the minced carabeef and stir fry until brown. Set aside.

On high heat, add the pork pieces into the pan and cook until all sides are brown. Once all sides are brown, lower the heat to medium.

Add half of the chopped garlic and onion. Sauté for one minute.

Add the fresh Miki noodles followed by a cup of of chicken stock.

Pour soy sauce and stir well.

Slowly add the remaining chicken stock and continue to stir for five more minutes.

Add fish sauce if necessary.

Stir in the bean sprouts.

After two to three minutes, remove the noodles from the pan and place on a serving plate.

On the same pan, sauté the remaining garlic and onions.

Add the cabbage and stir fry for two minutes. Season with fish sauce and pepper if necessary.

Remove from pan and then place on top of the noodles.

Top the noodles with the minced beef cooked earlier.

Spread the Lechon Kawali on top of the beef

Beat an egg with fork, just enough to blend the egg white and yolk.

On low heat, add one cup of the pancit’s soup on a pan and add half of the beaten egg. Stir well.

Remove the egg drop soup or Batil from the pan and serve with pancit.

Poach an egg, place on top of pancit.

Squeeze 1pc. calamansi on top

Garnish with sliced spring onions