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You need to prepare Miki Noodles (Basically egg noodles).
Prepare medium size shallots.
Prepare garlic.
Provide soy sauce.
Provide pork broth.
You need ground black pepper.
You need cassava starch (others use flour, but I personally like the thickness texture of cassava starch).
Use salt.
Prepare fish sauce.
Provide fried Kikiam.
You need chicken balls.
You need pork liver (marinated in soy sauce and lemon or calamansi).
You need pork belly cut into thin strips deep fried (pork rind).
You need to prepare cabbage washed and chopped.
Prepare eggs hard boiled.
Provide egg beaten.
Prepare oil.
You need to prepare Spring onions.

Fry all toppings first, pork belly, kikiam, chicken balls separately. Half cook the marinated liver..
Sauté in oil the garlic, shallots pepper, soy sauce and fish sauce until shallots are soft..
Add the pork broth and let it simmer for 3 minutes then add the egg noodles. Stir and let it simmer for another 3 minutes or until the egg noodles is cooked..
Mix the cassava starch and then pour it gently to the broth while stirring continuously to avoid it getting lumpy..
Add egg, salt and then stir gently. Transfer it into a bowl and add generous toppings, kikiam, chicken balls, hardboiled egg, cabbage, liver, pork rind and spring onions..
Best paired with soy sauce with onions, calamansi and chilli!.

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