Country: Philippines Servings: Serves 4

Ingredients

• egg noodles – 400 g / 14 oz
• chicken breast, sliced thinly – 150 g / 5.3 oz
• pork liver, sliced – 100 g / 3.5 oz
• shrimp, peeled and deveined – 100 g / 3.5 oz
• chicken broth – 1 liter / 4 cups
• water – 500 ml / 2 cups
• carrots, julienned – 1 medium / 100 g
• cabbage, shredded – 1 small head / 200 g
• onion, chopped – 1 medium / 150 g
• garlic, minced – 3 cloves
• soy sauce – 3 tbsp
• cornstarch – 2 tbsp
• water (for slurry) – 1/4 cup / 60 ml
• vegetable oil – 2 tbsp
• green onion, chopped – 2 stalks
• salt and pepper – to taste

Instructions

1. Heat oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add the chicken breast, pork liver, and shrimp. Cook until the chicken is no longer pink.
3. Pour in the soy sauce, chicken broth, and water. Bring to a boil.
4. Add the carrots and cabbage. Simmer for 10 minutes.
5. Stir in the egg noodles and cook for 10 minutes or until noodles are tender.
6. Mix cornstarch with water to create a slurry. Add to the pot and stir until the broth thickens.
7. Season with salt and pepper to taste. Garnish with green onions before serving.

Substitutions

• pork liver -> tofu slices
• chicken breast -> pork belly
• shrimp -> squid or fish fillet
• soy sauce -> tamari for gluten-free option

Enhancements in the Next Evolution

• Use a mix of seafood for a richer taste, such as squid or mussels.
• Marinate the meats in soy sauce and garlic for 30 minutes before cooking.
• Add hard-boiled quail eggs for an extra layer of flavor and texture.
• Include slices of kikiam (a type of Filipino sausage) for added depth.