2 packs cooked Egg Noodles
Batchoy Broth:
10 cups Water or Beef or Pork broth
4 cloves, crashed
2 medium Onions, sliced
1 tbsp. Whole pepper
1 tbsp. Soy sauce
1 tbsp. Sugar
2 tbsp. Worcestershire sauce
Salt to taste
Beef or Pork bullion (optional)
Batchoy Toppings:
250g Pork, boiled and cut into strips
150g Pork liver, boiled and cut into strips
1 pc. Chicken breast, boiled and cut into strips
Boiled eggs slices
Batchoy Garnishing:
Garlic, fried until golden brown
Pork cracklings or chicharon, crashed
Spring onion, chopped