Kinalas (Bicol Noodle Soup with Gravy)

Kinalas is a Bicolano noodle soup traditonally made with miki noodles and meat scraped off a cow's face, hence the name.
4 servings
Wait Time
1 Hr 30 Mins
Active Time
30 Mins

Like many of us, food writer Angelo Comsti‘s idea of Filipino cuisine was limited to adobo, sinigang, kaldereta, etc. But after traveling to 22 provinces, he challenged this definition. In his new cookbook “Also Filipino,” Angelo chronicles “75 regional recipes [he] never had growing up;” proving that Filipino food went beyond what our moms made us at home.

This recipe from his book is for kinalas, a noodle soup from the Bicol region. It’s like a cross between mami and bulalo (it also reminded us of nilaga), plus gravy. The dish started in Dayangdang in Naga City. Local tricycle drivers would prepare it before their shift starts. Then, at the end of the day, they’d fix up a bowl as a reward.


  • 1 kg beef shank
  • 1 medium onion, peeled and chopped
  • 2 tbsp salt
  • 1 tbsp whole black peppercorns
  • water, as needed
  • 500g egg noodles


  • ½ cup all-purpose flour
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 cup beef broth
  • salt and pepper, to taste

For Garnish

  • hard-boiled eggs, peeled
  • spring onions, chopped
  • chicharon, crumbled
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