Pancit Miki Recipe
By PutoPinoy on Tuesday, June 05, 2007 At
Tuesday, June 05, 2007
Method #1Ingredients:
- 200 g fresh miki
- 2 cups chicken breast, sliced into strips
- 1 carrot, julienned
- ¼ head of cabbage, shredded
- 1 cup bean sprouts
- few dried mushrooms, soaked in water then sliced
- 1 ½ cups shrimp broth (use water if you don’t have broth)
- 1 onion, sliced thinly
- 1 small red capsicum, sliced into strips
- 2 cloves garlic, crushed then minced
- 2 tbsp. light soy sauce
- 2 tbsp. oyster sauce
- 1 tbsp. fish sauce
- ½ tsp. black pepper powder
- 1 tsp. cornstarch dissolved in 1 tbsp. water
- 1/2 tsp. sugar
- 1 tsp. sesame seed oil
- 3 tbsp. cooking oil
- salt and pepper to taste
- 2 stalks green onions, sliced into 1 inch length diagonally
- Hard boiled eggs, quartered (optional)
- Season the chicken with salt and pepper.
- For the sauce, combine cornstarch solution, oyster sauce, fish sauce, black pepper powder, shrimp broth, sugar and sesame seed oil in a small bowl. Set aside.
- Heat oil in a wok, brown the chicken meat, then add garlic and onion, stir for 1 minute.
- Add all the vegetables except sprouts. Season with light sauce and stir fry for a minute.
- Add the miki and toss several times, pour in the sauce mixture, stir until the sauce is thick.
- Add the bean sprouts, stir for 30 seconds then off the heat.
- Garnish with the green onions and slices of hard-boiled eggs.
Method #2
Ingredients:
- 1/2 pound miki or Chinese egg noodles (flat, wide noodles, sold in Oriental food stores)
- 1 cup vegetable or corn oil (to be used a little at a time)
- 2 cups dried Chinese mushrooms
- 1 egg, slightly beaten
- 1/4 pound lean pork, cut into serving strips
- 1 tablespoon cornstarch
- 1 tablespoon patis or salt
- 1/2 pound bean sprouts
- 1 tablespoon soy sauce
- 1/2 cup chicken stock
- Cook noodles according to package directions. Stir in I tablespoon vegetable oil to keep the noodles from sticking together. Set aside.
- Soak mushrooms in water for about 30 minutes. When they are soft and expanded, drain and slice the mushrooms thin. Set aside.
- Fry the egg and cut into strips. Set aside.
- Coat the pork strips with cornstarch and patis or salt. In a medium skillet, heat 2 tablespoons of oil and stir fry the pork strips. Add bean sprouts, mushrooms, soy sauce and chicken stock, stirring occasionally.
- In another large skillet, heat the rest of the oil. Add the noodles and fry on both sides, turning them once. Drain on absorbent paper. Transfer the noodles to a serving platter. Pour the meat-vegetable mixture on top. Garnish with egg strips. Serve hot.
sources: philq8yummies.wordpress.com, yollyking.com
