Pancit Miki

Pancit Miki is a Filipino noodle dish made with wheat flour noodles (miki noodles), pork belly, garlic, onion, soy sauce, oyster sauce, red bell pepper, pepper, carrot, cabbage and pork broth cube. Optionally it can be topped with kikiam, squid balls, shrimp, and chicharon. Although stir fried, the pancit miki is known to be a saucy type of noodles and is best enjoyed as an afternoon snack or alternative to rice.e to rice.The guisado in its name is the Tagalog term for “sautéed” which implies that these noodles are tossed with colorful and healthy veggies.

Pancit Miki Guisado Recipe

Ingredients:

• ½ kilo miki noodles
• 250 grams pork belly
• 5 cloves of garlic (minced)
• 1 medium onion (chopped)
• 2 tablespoons soy sauce
• 3 tablespoons oyster sauce
• 1 medium red bell pepper (sliced)
• ½ teaspoon black pepper
• 1 small carrot (sliced into strips)
• around 200 grams cabbage (sliced)
• 1 piece pork broth cube
• 2 to 3 cups water

Directions:

1. Prepare the pork belly slices and place them in a heated pan (no oil). Saute them using high heat until light brown. Once the oil is rendered from the fat. Add the cloves of garlic, and onions and saute them until aromatic. Season with black pepper, soy sauce and the pork broth cube. Stir and mix well.
2. Add some water. Cover the pot and let it simmer for a few minutes using low medium heat until the pork is tender.
3. Do the fork test to check if the pork is soft. Once tender, add the carrots and the red bell pepper. Saute them for a few minutes.
4. Then, add the miki noodles. Saute and mix them until well coated with the sauce. You can add more water if you like it saucy.
5. Add the oyster sauce and continue tossing the noodles for 5 to 6 minutes.
6. Lastly, add the chopped cabbage. Stir fry them all together for around 5 minutes. Turn the heat off.
7. Transfer the miki guisado to a serving plate. Serve this with your favorite toppings and some fresh calamansi on the side. Yum!

What is Miki Noodles?

Miki noodles is a noodle made from wheat flour and eggs. In simple terms, it is a thick type of egg noodles. It is yellow in color and are often sold fresh than dried. The term “miki” is borrowed from the Chinese term “mi-ki” which means “noodle soup or broth”.

While the miki noodles are often cooked with broth in its country of origin, these noodles are cooked in a stir fried version in the Philippines, the miki guisado. The miki guisado is another dish we adapted from the vast variety of noodle dishes from the Chinese cuisine.

Pancit Miki

We all know the saying that pancit noodles are eaten for longer life. Have you noticed that pancit is always present during birthday celebrations? This dish is served as everyone wants to wish more birthdays to come for the celebrant.

While this saying applies to all pancit varieties, but for the miki noodles, we believe that this variety of pancit not just wishes a longer life, but also a healthier life since it is thicker than other varieties. Because of its thickness, miki guisado is also one of the most filling compared to other noodles. For other occasions, pancit is a great dish to serve as it is easy to prepare and very filling. But for birthday celebrations, miki guisado is a must for me.

If there is an upcoming birthday celebration or you simply wanna know how to make miki guisado at home, read and follow the simple steps below. Happy cooking!

How to Cook Pancit Miki Guisado

Preparing miki guisado is super easy. If you have tried any noodle dishes in the past, then this recipe will be super easy for you.

Let’s start with identifying the miki noodles in the market and groceries. Usually, the noodles are labelled when you grab them from the grocery store, so you won’t have any problems at all. Meanwhile, these noodles are commonly repacked when sold in the markets. The ones you should look for are thick and yellow noodles. You might confuse them with the lomi noodles, so it is much better to ask the vendor.

Once the noodles are okay, let’s proceed with the meat. Pork belly slices are the most common cuts of pork used in pancit dishes since they render meaty natural oils. Render the oils by searing the pork until light brown. I only used a single meat source for this one, but you can also add some shredded chicken breast if you like.

To cook the pork slices fully, make the broth. Saute the aromatics, add water and the pork broth cube. Once soft, add the vegetables. I used carrots, cabbage and bell peppers in this recipe but feel free to add others like sitsaro, sayote, bok choy and beans.

Atfer the veggies, add the miki noodles. Relatively, fresh noodles like miki noodles cooks faster than dry noodles. These noodles are soft so you might need to do a taste test just to make sure they are cooked in the chewiness you prefer. The noodles will sip the broth, making the sauce reduced and sticking to the noodles. If you want a saucy version, you can add a little water (but also add some seasonings). The last to add are the oyster sauce and cabbage. The cabbage cooks quick so they are added last to maintain the crunchiness.

The miki guisado is now ready to be indulged. I like mine with some kalamansi on the side. The best part of eating miki guisado is adding my fave toppings like atay, chicharon, kikiam and fishballs. Aside from eating this as it is, you can also use it as a palaman to small bread buns. Yum!

Pancit Miki Recipe in Tagalog

Mga Sangkap:

• ½ kilo miki noodles
• 250 grams liempo
• 5 butil ng bawang (hiniwa ng maliliit)
• 1 sibuyas (hiniwa)
• 2 kutsarang toyo
• 3 kutsarang oyster sauce
• 1 red bell pepper (hiniwa)
• ½ kutsarang paminta
• 1 maliit na carrot (hiniwa ng strips)
• ~ 200 grams repolyo (hiniwa)
• 1 pirasong pork broth cube
• 2 – 3 tasang tubig

Paano Lutuin:

1. Ihanda ang liempo at ilagay sa mainit na kawali (walang mantika). Igisa ang mga ito gamit ang malakas na apoy hanggang maging light brown. Kapag nagmamantika na ang baboy, ilagay ang bawang at sibuyas. Igisa ang mga ito ng ilang minuto saka timplahan ng paminta, toyo at pork broth cube. Haluin ng mabuti.
2. Lagyan ito ng konting tubig. Takpan ang kawali at hayaan itong maluto ng ilang minuto gamit ang mahinang katamtamang apoy hanggang lumambot ang baboy.
3. Gawin ang fork test para malaman kung malambot na ang baboy. Kapag okay na, ilagay ang carrots at red bell pepper. Igisa ang mga ito ng konti.
4. Sunod na ilagay ang miki noodles. Haluin ang mga ito ng mabuti hanggang malagyan lahat ng sauce. Pwede mong dagdagan ito ng konting tubig para maging saucy.
5. Ilagay ang oyster sauce at haluin ulit ang noodles ng 5 – 6 minuto.
6. Huling ilagay ang hiniwang repolyo. Istir fry ang mga ito ng 5 minuto bago patayin ang apoy.
7. Ilipat ang miki guisado sa serving plate. Lagyan ito ng mga paborito mong toppings bago ihain. Pigaan ito ng konting kalamansi. Yum!