Chicken Pancit Miki

Chicken pancit miki is a filling noodle and is made by cooking miki noodle, chicken breast strips, bok choy, soy sauce, oyster sauce, pepper powder, chicken broth cube and oil. This dish uses the unique noodles called “miki” which is thicker and yellow in color and is sold fresh. Loaded with a lot of chicken strips and bok choy, this chicken pancit miki is already a complete dish, having your proteins, carbs, fats and veggies in a single bite. Yum!

Chicken Pancit Miki Recipe

Ingredients:

• 500 grams egg noodles
• 250 grams chicken breast strips
• 250 grams bok choy
• 4 tablespoons soy sauce
• 3 tablespoons oyster sauce
• 1/2 teaspoon black pepper powder
• 1 piece chicken broth cube
• 3 tablespoon oil
• hot water

Directions:

1. Prepare the chicken breast strips and place them in a bowl. Add 2 tablespoons of soy sauce, 2 tablespoons oyster sauce and 1/4  teaspoon of black pepper.  Mix them well. Set them aside to marinate for 15 minutes.
2. Prepare the miki noodles into a large bowl. Pour some hot water onto it and let soak for 5 minutes. Drain and set aside.
3. On a separate small bowl, dissolve the chicken broth cube in a cup of hot water. Add 2 tablespoons of soy sauce, 2 tablespoons oyster sauce and 1/4  teaspoon of black pepper. Set aside.
4. Heat some oil in a pan. Add the marinated chicken strips and saute until it changes color. Cover the pan and let it simmer until all the sauce dries up.
5. Then, add thr bok choy leaves. Saute for a whole minute until they soften and shrink. Transfer the sauteed chicken and bok choy to a bowl and set aside.
6. Using the same pan, heat 2 spoons of oil. Saute the chopped garlic and onions for a few minutes until aromatic. Add the soaked miki noodles and saute for a whole minute. Add the special sauce. Toss and mix well until the sauce is reduced.
7. Add the chicken and the bok choy. Toss and mix until well distributed within the noodles. When all the ingredients come together, the dish is ready!
8. Transfer the chicken pancit miki to a large serving plate.
9. Grab a plate of the chicken pancit miki. Serve it with some calamansi and pandesal on the side. Yum!

Chicken Pancit Miki

Please don’t revoke my nationality if I say that I get umay with rice sometimes. While Filipinos and other people from Asian countries are known as heavy rice eaters, we should still admit we want to eat other types of carbs. While there are a lot of different carbohydrate alternatives to choose from, my second best favorite carb after rice is the noodles.

Noodles is a type of food which is usually prepared by turning flour into a dough, and hen stretch them into long strands. While a lot of noodles are made with flour, the type of noodles which definitely stands out for me is the egg noodles or the miki noodles. First of all, its yellow color is simply appetizing. Even in its uncooked form, I just cant simply stop smelling it as you can really know that they were made with fresh eggs. Second, if you want noodles with relatively higher protein content, you should definitely choose egg noodles.

Egg noodles comes in thin and thick form, and the latter is called the miki noodles. While thin noodles handle thicker sauces, thick noodles are best used in stir fried or sauteed dishes and is much filling to the tummy. And when miki noodles are in, the chicken pancit miki is the only way to go.

If you wanna know how to cook chicken pancit miki at home, read and follow the simple steps below. You can use different types of meat and veggies if you like.

How to Cook Chicken Pancit Miki

Preparing some chicken pancit miki at home is super easy and fun to make. If you have tried other noodle dishes in the past, then the following recipe will be super Fun to make.

The first step in preparing this dish is choosing the correct type of noodles miki noodles are known for its thick and yellow color. Most groceries and supermarkets have this but you can also get them from the market. They are usually sold together with the vegetables. Once you have the miki noodles, we can now start preparing this dish!

To start, wash and prepare the chicken breast. Then, slice them into small strips. To infuse to infuse flavors into the chicken, marinate them in a simple mixture of soy sauce oyster sauce and black pepper. Since we are using chicken, just a quick 15-minute marination is already enough.

If you might notice, the miki noodles look fresh rather than dry or dehydrated. The miki noodles is prepared different unlike other noodles. To hydrate it further and get it ready for cooking, soak them in hot water for around 5 minutes. Since this part is just quick, I usually do this step once all the ingredients are already prepared. We want our miki noodles fresh and chewy. In this way, we can prevent over soaking which can make our noodles uncomfortably soft and soggy.

While soaking the miki noodles, you can cook the marinated chicken and bok choy in a pan. This would consist our meat and veggies. If you want to make your pancit more colorful, you can choose to add other veggies like carrots, purple cabbage, and bell peppers.

After preparing the toppings, saute the aromatic base before adding in the miki noodles. Take note that you already do not need to boil the noodles since we have soaked it in hot water earlier. To add flavor to the noodles, here comes our special sauce. Toss it well to coat every strand of miki noodles. Allow the noodles to sip the sauce in before adding the chicken and bok choy.

Once all the ingredients are well-combined, time to enjoy this filling dish! I usually partner my miki noodles with pandesal and coke. Of course, don’t forget to squeeze calamansi juice for some acidity! Yum!

Chicken Pancit Miki Recipe (tagalog)

Mga Sangkap:

• 500 grams pancit miki
• 250 grams pitso
• 250 grams bok choy
• 4 kutsarang toyo
• 3 kutsarang oyster sauce
• ½ kutsaritang pamintang durog
• 1 pirasong chicken broth cube
• 3 kutsarang mantika
• Mainit na tubig

Paano Lutuin:

1. Ihanda ang pitso at hiwain ng strips. Ilagay ang mga ito sa bowl at timplahan ng 2 kutsara ng toyo, 2 kutsara ng oyster sauce at ¼ kutsaritang paminta. Haluin ito at isantabi ng 15 minuto.
2. Ihanda ang pancit miki at ilagay sa isang bowl. Buhusan ito ng mainit na tubig at hayaang nakababad ng limang minuto. Salain ito pagkatapos at isantabi.
3. Tunawin ang chicken broth cube sa maliit na bowl. Sunod na ilagay ang 2 kutsarang toyo, 2 kutsarang oyster sauce at ¼ kutsaritang paminta. Haluin at isantabi.
4. Magpainit ng konting mantika sa kawali. Lutuin ang marinated na manok at igisa hanggang mag iba ang kulay. Takpan ang kawali at hayaan itong maluto hanggang matuyo ang sabaw.
5. Sunod na ilagay ang bok choy. Igisa ang mga ito kasama ng manok ng isang minuto hanggang lumambot. Ilipat ang manok at bok choy sa bowl at isantabi.
6. Gamit ang parehong kawali, magpainit ulit ng konting mantika. Igisa ang sibuyas at bawang hanggang maging light brown. Sunod na ilagay pancit miki at igisa ng konti. Sunog na ilagay ang ginawang sauce at haluing mabuti.
7. Ibalik sa kawali ang manok at bok choy. Haluin ng mabuti.
8. Ilipat ang chicken pancit miki sa serving plate.
9. Enjoyin ang pancit miki. Lagyan ito ng kalamansi sa gilid at samahan ng pandesal kapag kinain. Yum!