Stir Fry Miki Noodle


  • 1 Pack of Pre-cooked Miki Noodle (same as in the photo)
  • 1/2 cup of carrots, cut in julienne style
  • 8-10 pieces of medium size shrimp
  • 1/2 cup of thinly slice pork belly
  • 1 cup of slice cabbage
  • 1 small white onion, cut in julliene style
  • 1 piece of garlic, mince
  • 1 piece of chicken bullion cube
  • 2 table spoon canola oil
  • salt and pepper to taste


  • Heat oil in a non-stick wok
  • Saute onion, and garlic
  • Put the slice pork belly , saut√© until turned brown.
  • Put 1 cup of water, simmer it, add the bullion cube
  • When the water is boiling, put on the carrots, and cabbage, simmer up to 3 mins (don’t overcooked the veggies, then add the shrimp.
  • Add the miki noodle, mix for up to 2 mins
  • Remove from the stove after 2 mins.
  • Served while it is hot, this served up to 2-3 people

Variation: The miki noodle is pre-cooked, boil water and dip the noodle for 40 secs to 1 min, then add it to the mix ingredients.

Leave a Reply

%d bloggers like this: