Miki Bihon

Method

1. Heat the oil in a wide wok over medium-high heat; sauté the garlic and onion until fragrant.
2. Add the pork or chicken strips and cook until lightly browned.
3. If using shrimp, add them and cook just until they turn pink, then scoop the shrimp out and set aside.
4. Add the carrot and cook for 1–2 minutes.
5. Pour in the stock, soy sauce and oyster sauce; bring to a boil.
6. Add the fresh miki noodles first and simmer for 2–3 minutes until they begin to soften.
7. Add the soaked bihon and toss gently until both noodles are cooked and most of the broth has been absorbed.
8. Add the cabbage and any reserved shrimp.
9. Toss for another 1–2 minutes until the cabbage wilts and everything is heated through.
10. Season with pepper and adjust soy sauce to taste; serve hot with calamansi wedges on the side.