Description
Fresh lomi noodles with vegetables and meat
Ingredients
Scale
- 1/2 k lomi noodles (miki, washed in running water and drained)
- 4 cloves garlic (minced)
- 2 chicken breasts (cut into 1/2-inch pieces)
- 250 g chicken liver (sliced thinly)
- 1 medium sized onion (cut into slices)
- 1 small-sized red bell pepper (diced)
- 1 small-sized green bell pepper (diced)
- 1 medium-sized carrot (julienned)
- 100 g green beans (cut diagonally)
- 100 g cabbage (cut roughly)
- 1/4 cup corn flour (mixed with 3 tbsp water)
- 1/2 cup water
- 1 egg beaten
- 2 hard-boiled eggs (sliced)
- Salt and pepper to taste
- 4 tbsp Patis (fish sauce)
Instructions
- Sautee garlic and onions for 2 minutes.
- Add chicken liver and stir till the meat is opaque in color.
- Add shrimps and stir a few times.
- Add carrots and green beans and cook for 2 minutes.
- Add bell peppers and cabbage, noodles and water and cook for another 2 minutes stirring occasionally.
- Add salt, black pepper and patis and stir once more.
- Add corn flour, stir once, followed by beaten egg and stir again.
- Top with hard-boiled eggs.