.::Pancit con Caldo (Egg-Noodle Broth)::.

4 Servings

INGREDIENTS:

2 tablespoons vegetable or corn oil 1 tablespoon finely minced garlic
1 cup chopped onion 1 cup diced pork loin
2 teaspoons salt 1 tablespoon patis or salt
1/4 teaspoon freshly ground pepper 6 cups water
1/2 pound miki or egg noodles 1 cup diced zucchini
1/2 cup shelled and deveined shrimps 2 eggs

In a large skillet, heat oil and saute garlic and onion till garlic turns brown and onion
transparent. Add diced pork. Season with salt, patis if used and pepper. Add water. Bring
the whole mixture to a boil and add the noodles. Simmer for 5 to 8 minutes until the
noodles are tender, stirring occasionally. Add zucchini and shrimps. Simmer for 3 more
minutes. Drop in the raw eggs without beating. Bring the broth to a boil and serve hot