wagyu beef shank, homemade pancit noodles, soy egg

In a large pot, combine the wagyu beef shank, water, onion, garlic, ginger, black peppercorns, fish sauce, and salt. Bring to a boil, then reduce heat and simmer for 2-3 hours until the beef is tender.

Make the Broth

In a mixing bowl, combine the all-purpose flour, eggs, water, and salt. Knead the mixture until smooth, then roll it out thinly and cut into noodle shapes. Cook the noodles in boiling water for 2-3 minutes until al dente, then drain.

Make the Pancit Noodles

Boil the eggs for 6-7 minutes for a soft-boiled texture. Once done, cool them in ice water, then peel. In a small pot, mix soy sauce, water, mirin, and sugar, and bring to a simmer. Add the peeled eggs and marinate for at least 30 minutes.

Prepare Soy Eggs

In a bowl, serve the cooked pancit noodles topped with the beef from the broth. Ladle the hot broth over the noodles and add the soy eggs on the side. Garnish with green onions or herbs if desired.

Assemble the Dish

Wagyu beef shank

Water

Onion, halved

Garlic, crushed

Ginger, sliced

Black peppercorns

Fish sauce

Salt

All-purpose flour

Eggs

Soy sauce

Mirin

Sugar

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