Easiest Way to Prepare Perfect Miki Noodle

Delicious, fresh and tasty.

Miki Noodle. Make the ham broth: Place all of the ingredients in a. One of the variations of the Pancit, the local term for noodles in the Philippines, is the miki. 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.

Miki Noodle Noodles are quite popular in the Philippines. Just make your own and it'll even better than the processed ones. Just sharing good vibes :) Miki noodles are very similar to egg noodles but miki is usually sold fresh and not dried like other noodles sold in supermarkets or wet markets. You can cook Miki Noodle using 7 ingredients and 2 steps. Here is how you cook that.

Ingredients of Miki Noodle

  1. Prepare Half of pack bacon.
  2. Prepare Half of cabbage.
  3. It's of Yellow dried noodle.
  4. It's 1 bowl of beansprout.
  5. It's Half of Garlic and two shallots slices.
  6. Prepare of Soy sauce.
  7. It's 1 cup of water.

There usually two kinds of miki, one is very thick which is used in Lomi and the other one is thin, similar to pancit canton. You can use both since they are the same in taste and texture. Add rice noodles and vegetable mixture. Season with salt and pepper to taste.

Miki Noodle step by step

  1. Add cooking oil in a heated wok.Stir fry garluc and shallots until soft then add cabbage.Mix cook for a while then add one cup water and soy sauce.Cover and simmer.
  2. When the cabbage are half done remove from the wok and leave the sauce.Pour noodle inside and cook.Pour beansorout also bacon.Simmer until the sauce absorbs by the noodle.When the boodle are done pour back the cabbage and mix well.Remove and serve..

Garnish with green onions and serve with calamansi. HOW TO MAKE FRESH PANCIT NOODLE Pinoy style fresh pansitIf you don't have any machine at home or even a stand mixer? Noodles - you can use any noodles you want, dried or fresh, except vermicelli (too thin for this sauce) and the egg noodles for soups (the ones that come in the packet coated with cornflour/cornstarch - it makes the stir fry too thick and gluggy). Cook the dried noodles according to the packet instructions.