recipe photo

*click completed items.


  • 500 grams Lomi Noodles / pancit Miki
  • 2 tablespoons Cooking Oil
  • 9 pieces Squid Balls or Fish Balls cut in halves
  • 1 piece medium size minced Onion
  • 6 cloves of minced Garlic
  • 1 piece Carrot cut into strips
  • 1 piece Read Bell Pepper cut into strips
  • 3 leaves Napa Cabbage / Cabbage cut into strips
  • 1/2 cup shredded boiled Chicken meat
  • 7-8 cups Water (if you prefer, include the stock used in boiling the chicken)
  • 1 piece Chicken Bouillon cube (you may use a combination of chicken and pork)
  • 1 teaspoon Fish Sauce
  • 1 teaspoon Ground Black Pepper
  • 3 pieces Eggs, beaten
  • 3 tablespoons Cornstarch diluted in 1/4 cup of water
  • Salt (adjust to your taste)
  • chopped Spring Onions


  1. Fry the squid balls. Set aside to cool and then cut into halves.
  2. Heat cooking oil in a deep pot and saute the minced garlic, onion and bell pepper until fragrant.
  3. Add carrots and chicken. Season with ground black pepper and fish sauce, add bouillon cube and water. Simmer for 5 minutes.
  4. Add noodles and simmer for 10 minutes.
  5. Add the cabbage and mix in the beaten eggs while stirring continuously for 2 minutes.
  6. Add cornstarch-water mixture to thicken the soup then season with salt according to taste and simmer for another 2 minutes or until the soup thickens.
  7. Lastly, add the chopped spring onions.
  8. Ladle into a serving bowl and top with halved fried squid balls
    Note: Squid balls may be added along with the shredded chicken instead of using it as toppings.