• Yield: Serves 4 to 6

  • Time: 20 minutes cooking

These stir-fried noodles are Filipino home food of the first order. The variations are endless. This version is from Filipino chef King Phojanakong of Kuma Inn in New York City. Not only did he give us this recipe, he showed us how to make it as a part of our Filipino Food special.


  • 16 ounces thick, fresh Asian egg noodles

  • 3 tablespoons canola oil

  • 1 tablespoon chopped garlic

  • 1/4 cup thinly-sliced onions

  • 1 cup cooked, sliced chicken breast

  • 1 cup sliced Chinese sausage

  • 3/4 cup julienned carrots

  • 3/4 cup thinly-sliced bok choy

  • 1/2 cup chicken stock or water

  • 1 1/2 tablespoons fish sauce, or to taste

  • 2 tablespoons oyster sauce

  • 2 teaspoons soy sauce, or to taste

  • Freshly-ground black pepper to taste

  • 1 tablespoon calamansi* or lime juice                      

  • 2 scallions, thinly sliced for garnish

*Calamansi is a Philippine lime which can sometimes be found in Asian markets; if not, look for its frozen juice. 


Bring a large pot of water to a boil over high heat. Cook the noodles until quite al dente; you’ll finish cooking them in the wok. Drain, rinse in cold water, and drain well.

Heat the oil over high heat in a large wok until it begins to smoke.

Add the garlic, onions, chicken, sausage, carrots and bok choy and stir-fry until the vegetables just begin to soften, about 3 minutes.   

Add noodles and continue to stir-fry until the vegetables are nicely blended with the noodles, about 1 minute. 

Add the chicken stock, fish sauce, oyster sauce, soy sauce and black pepper, bring to a simmer and continue cooking until the sauce has thickened slightly and the noodles are well coated, another 3- 5 minutes.  Add more stock as needed to keep the noodles slick and turn the heat down if things are starting to scorch.

Add calamansi or lime juice, garnish with the sliced scallions and serve.