¼ kilo lomi noodles (flat)½ cup pork (sliced into strips)½ cup sliced kikiam¼ cup meatballs1 large onion, chopped3-4 cloves garlic, crushed6-7 cups chicken or meat broth2 tbsp. cooking oil1 tbsp. cornstarch dissolved in water2 raw eggscabbagesalt to taste
Saute garlic and onion. When brown, add pork strips, kikiam, and meatballs. Add patis; stir for 2 minutes. Add ½ cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.Drop in noodles. Let boil for 3 minutes and thicken with dissolved cornstarch. Add cobbage Put off the heat.Beat eggs and stir in. Do not boil. Serve at once.