Pancit Batil Patung

Ingredients

Measure and prepare everything before you begin cooking.

• 600 g fresh miki egg noodles, package directions followed
• 300 g minced carabeef or minced beef
• 25 ml neutral oil, divided into 15 ml and 10 ml
• 120 g onion, sliced
• 15 g garlic, minced
• 150 g carrots, cut into fine matchsticks
• 200 g cabbage, finely sliced
• 1 litre low-salt beef stock, divided into 250 ml for noodles and 750 ml for soup
• 30 ml soy sauce, plus 10 ml for the table condiment
• 5 eggs: 4 for the topping and 1 beaten for the broth
• 80 g onion, finely chopped for the condiment
• 30 ml vinegar for the condiment
• 1 g ground black pepper and 4 calamansi, halved, to serve
• Up to 150 ml hot water, added in small splashes only if the noodles need it
• 10 g sliced spring onion, optional, for the soup

Instructions

1. 1

   Prepare and drain noodles according to their package. Mix the chopped onion, 10 ml soy sauce and vinegar in a small serving bowl. Set aside. Separate 250 ml stock for the noodles; reserve 750 ml for soup.

2. 2

   Measure all remaining ingredients before cooking. Keep raw meat and its utensils separate from ready-to-eat food, and wash hands after handling it.

3. 3

   Heat 15 ml oil in a large pan. Brown minced meat, breaking up clumps, until it reaches 75°C for 30 seconds throughout; transfer to a clean bowl. Soften sliced onion for 3 minutes in the same pan, then add garlic for 30 seconds. Add carrot and cabbage and stir-fry 3 minutes.

4. 4

   Return the meat, add the noodles, 250 ml stock and 30 ml soy sauce. Toss over medium heat until the noodles are fully cooked according to the package, the meat is hot and liquid lightly coats the noodles. Add small splashes of hot water if needed. Season with pepper.

5. 5

   Meanwhile bring the reserved 750 ml stock to a simmer in another saucepan. Slowly drizzle in one beaten egg while stirring gently. Simmer until the egg is fully set and the soup is steaming hot. Divide between four bowls and add the optional spring onion.

6. 6

   Heat remaining 10 ml oil in a frying pan and cook four eggs until both whites and yolks are firm. Divide noodles between four plates and top each with an egg. Serve with the soup, onion condiment and calamansi.