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Buted Noodles Recipe

Filipino · Main course · 35 min total

Buted Noodles is a Filipino stir-fried noodle dish made with miki noodles, pork, and vegetables, cooked in a savory soy sauce-based sauce with a hint of calamansi.

Ingredients

• 500 g fresh miki noodles (or thick egg noodles)
• 200 g pork belly, sliced into thin strips
• 2 tablespoons cooking oil
• 4 cloves garlic, minced
• 1 onion, sliced
• 1 carrot, julienned
• 1/2 cabbage, shredded
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 cup pork broth or water
• 1 teaspoon ground black pepper
• 2 tablespoons calamansi juice (or lemon juice)
• Salt to taste
• Spring onions for garnish

Instructions

1. Blanch the fresh miki noodles in boiling water for 1 minute, then drain and set aside.
2. In a wok or large pan, heat oil over medium-high heat. Add pork belly and cook until browned and crispy. Remove and set aside.
3. In the same pan, sauté garlic and onion until fragrant and translucent.
4. Add carrot and cabbage, stir-fry for 2 minutes until slightly tender.
5. Return the pork to the pan. Add soy sauce, oyster sauce, pork broth, and black pepper. Stir well and bring to a simmer.
6. Add the blanched noodles and toss to combine. Cook for 3-5 minutes until noodles are heated through and have absorbed some sauce.
7. Drizzle calamansi juice over the noodles, toss, and adjust seasoning with salt if needed.
8. Garnish with spring onions and serve hot.

Tips

• For a vegetarian version, replace pork with tofu and use vegetable broth.
• Adjust the amount of calamansi juice to your preferred sourness.
• This dish is best served immediately as noodles can become soggy.

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