25 Oct

Egg-Noodle Broth (Pancit con Caldo)

Posted by: maryjoy  /  Category: Noodles Recipes, Pancit Recipes

Ingredients

  • 2 tablespoons vegetable or corn oil
  • 1 cup diced pork loin
  • 1/4 teaspoon freshly ground pepper
  • 1 cup diced zucchini
  • 1 tablespoon finely minced garlic
  • 2 teaspoons salt
  • 6 cups water
  • 1/2 cup shelled and deveined shrimps
  • 1 cup chopped onion
  • 1 tablespoon patis or salt
  • 1/2 pound miki or egg noodles
  • 2 eggs

Instructions

  1. In a large skillet, heat oil and saute garlic and onion till garlic turns brown and onion transparent. Add diced pork. Season with salt, patis if used and pepper. Add water. Bring the whole mixture to a boil and add the noodles. Simmer for 5 to 8 minutes until the noodles are tender, stirring occasionally. Add zucchini and shrimps. Simmer for 3 more minutes. Drop in the raw eggs without beating. Bring the broth to a boil and serve hot.

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Do you have a better Egg-Noodle Broth (Pancit con Caldo) recipe?