Visayan Miki Noodles Stir-Fried with Pork and Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nostalgic Visayan dish featuring thick miki egg noodles stir-fried with ground pork, carrots, and cabbage in a savory soy-garlic sauce. This Filipino-inspired noodle recipe, ready in about 25 minutes, pairs fresh miki egg noodles, ground pork, carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Filipino cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 12 ounces fresh miki egg noodles and cook for 2-3 minutes until just tender but not mushy. Drain and set aside.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large wok over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1/2 pound ground pork and cook, breaking up the meat, for 4-5 minutes until browned and cooked through.
  4. Step 4: Stir in 1 medium julienned carrot and 2 cups shredded cabbage, cooking for 2 minutes until vegetables soften slightly.
  5. Step 5: Add the cooked noodles back to the wok along with 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1/4 cup water, and 1/2 teaspoon black pepper. Toss everything together and stir-fry for 3 minutes until sauce coats the noodles and vegetables.
  6. Step 6: Remove from heat and sprinkle with 1/4 cup chopped spring onions before serving hot.

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