Miki Bihon Pancit. Miki bihon, like pancit bihon guisado, has no fast rules in terms of ingredients to use. I usually prepare it with whatever meat, seafood and vegetables I have on hand. One thing, however, I like to add to my version of this noodle dish is kecap manis, an Indonesian variety of soy sauce.

Pancit Miki Bihon is a combination of Miki (thick egg noddles) and bihon (rice noodles). Similar to pancit canton, this dish can be cooked with an array of i. Pancit Miki Filipino Recipe One of the variations of the Pancit, the local term for noodles in the Philippines, is the miki. You can have Miki Bihon Pancit using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Miki Bihon Pancit

You need 1 (16 oz) of package miki noodles.
You need 4 cups of chicken stock.
It's 1 of (8 ounces)package rice noodles.
It's 2 tbsp. of cooking oil.
It's 1/2 lb of shrimps, peeled and deveined.
Prepare 1 cup of fish balls, halved (depending on size).
You need 1 of small onion, peeled and chopped.
It's 3-4 cloves of garlic, peeled and minced.
You need 1/2 lb of boneless, skinless chicken thigh meat, diced.
It's 2 of large carrots, peeled and cut into matchsticks.
You need 1 of small cabbage, shredded.
Prepare 6 tbsp. of soy sauce.
You need 2 tbsp. of oyster sauce.
It's 1 tsp of salt.
It's 1 tsp of ground black pepper.
It's of green onions, chopped.
It's of calamansi or lemon, cut into wedges.

This dish, though not as popular as the Pancit Canton or Pancit Bihon, still has its distinct taste and characteristic that has people craving and wanting more. Pancit Miki uses fresh and thick egg noodles. In comparison to the other types of noodles, it is a little thinner than Pancit Lomi noodles, and a little thicker than the Pancit Mami noodles. This noodle can either be cooked as a soup or stir-fried.

Miki Bihon Pancit instructions

In a sauce pot over medium heat, bring about 3 cups water to a boil. Submerge miki noodles for about 1 minute to rinse off natural oils. Remove from pot and drain well..
In a large pot over medium heat, add chicken stock and bring to a boil. Submerge rice noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or just until softened. Drain noodles and reserve about 2 cups of the broth..
In a wide skillet (or wok) over medium heat, heat about 1 tablespoon oil. Add shrimps and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels. Set aside..
Wipe down skillet and add more oil as needed. Add fish balls and cook, stirring occasionally, until lightly browned. Remove from heat and drain on paper towels. Set aside..
Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned. Add carrots and cook for about 1 minute. Add cabbage. Return shrimps and fish balls to skillet. Continue to cook until vegetables are tender yet crisp. Remove from heat and set aside..
In the skillet, add reserved 2 cups broth, soy sauce, and oyster sauce. Stir until combined and bring to a boil. Add miki noodles and cook for about 1 minute. Add rice noodles and vegetable mixture. Season with salt and pepper to taste. Continue to cook, stirring regularly, for about 3 to 5 minutes or until noodles are cooked but firm to bite, vegetables are tender yet crisp and liquid is absorbed..
Garnish with green onions and serve with calamansi. Serve hot and enjoy!.

Pancit Miki Guisado is cooked stir-fried, similar to Pancit Canton. It can also be cooked with a wide variety of ingredients like chicken, pork. Great Miki Bihon pancit and Pancit Canton. I also like their fried chicken. I tried their Hototay, it was good but not the authentic kind you would find before in Hong Ning, or only something you will find now in Binondo China Town.