Time needed: 1 hour.

Makes: 4 – 6 servings

1 kilo fresh miki noodles, blanched
Salt, to taste
Ground black pepper

¾ cup canned tausi, blended into a fine paste
1/3 cup oil, divided
8 pieces garlic cloves, minced
3 pieces green onions, chopped
¾ kilo pork belly, sliced into ½-inch cubes
Salt, to taste
Ground black pepper, to taste
1 piece large potato, cut into ½-inch cubes
1 piece small zucchini, cut into ½-inch cubes
1 piece large white onion, minced
1½ cups cabbage, minced
½ kilo squid, cleaned and cut into bite-sized pieces
1 cup small shrimp, peeled and deveined
1½ cups pork broth
1 tablespoon sugar
2 tablespoons sesame oil
4 tablespoons cornstarch mixed with
¼ cup water


  1. Make tausi

    In a pan over medium heat, saute the garlic, green onions, and blended tausi in oil for about 5 minutes until fragrant. Set aside.

  2. Prepare pork

    In a large pan/wok, render the pork belly until golden and crispy and it has released its fats. 

  3. Cook vegetables

    Add the potato, zucchini, onion, and cabbage. Stir fry for a few minutes and season with salt and pepper.

  4. Add seafood

    Return the tausi mixture to the pan and add the squid and shrimp. Toss until everything is coated and the shrimp is cooked.

  5. Make the sauce

    Add the pork broth and simmer until the potato is cooked. Add the sesame oil, sugar, and cornstarch slurry. Mix and cook until a smooth thick and glossy sauce. Taste and adjust seasoning.

  6. Mix in noodles

    Toss in the miki noodles and mix until everything is evenly distributed.

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