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  • 1 lb. Miki Lucban
  • ½ lb. pork belly thinly sliced and chopped
  • 4 to 5 cups beef broth
  • ½ lb. shrimp, cleaned
  • ¼ lb. pig’s liver, sliced
  • 1 piece chayote, sliced
  • 1 cup bok choy (or pechay), chopped
  • 1 cup snap pea or snow pea
  • ¾ cup shredded carrots
  • 1 medium onion, sliced
  • 5 cloves garlic, crushed
  • 4 tablespoons cooking oil
  • 5 tablespoons soy sauce
  • ½ teaspoon ground black pepper
  • Banana leaf, cleaned and cut into 5 x 5 inch pieces


  1. Pour cooking oil in a big wok. Sautee the chayote, snap pea, carrots, and bok choy for 3 to 4 minutes. Set aside.
  2. On the same wok, add a bit of oil, fry pork slices. Cook for 5 minutes or until the oil comes out from the pork.
  3. Add onion and garlic. Cook for 2 minutes.
  4. Add the liver. Stir until liver becomes slightly brownish.
  5. Then, you can add the shrimp and cook each side for 1 minute. Remove the shrimp and then set aside.
  6. Sprinkle the ground black pepper and pour-in soy sauce. Pour-in the beef broth.  Simmer for 20 minutes.
  7. Put-in the Miki Lucban noodles. Cook while stirring until the noodles absorbs the liquid.
  8. Add half of the stir-fried vegetables. Mix and toss altogether.
  9. Arrange on top of each banana leaf and then top with shrimp and more vegetables.

Serve. Share and enjoy!

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