I am so excited to be sharing this recipe with you because it is a very popular dish in the Filipino culture. There are many ways to make it, however here I will be sharing my family recipe with you!

The secret to our family recipe is that my Mom and I like to incorporate two types of noodles. Yep, you heard that right! There is not one type of noodle, but two! Because who wants just one? When the two types of noodles get mixed into one dish, it creates the perfect texture combination.

Since we are on the subject of noodles, I am going to dive a little bit deeper into the differenice between the two. The canton noodle is thicker, long egg noodle that is made with flour. It is used in dishes such as Lo Mein. The bihon noodle is a smaller, thinner glass like noodle that is made from rice. There are other Filipino dishes that only use bihon noodle.

I love serving this dish with fresh lemon juice and extra soy sauce on the side. Not to be biased, but out version is the best.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!