Recipes around the world compilation

Pancit Miki Recipe

By PutoPinoy on Tuesday, June 05, 2007 At Tuesday, June 05, 2007

Method #1


  • 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)

  1. Season the chicken with salt and pepper.
  2. 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.
  3. Heat oil in a wok, brown the chicken meat, then add garlic and onion, stir for 1 minute.
  4. Add all the vegetables except sprouts. Season with light sauce and stir fry for a minute.
  5. Add the miki and toss several times, pour in the sauce mixture, stir until the sauce is thick.
  6. Add the bean sprouts, stir for 30 seconds then off the heat.
  7. Garnish with the green onions and slices of hard-boiled eggs.

Method #2

  • 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

  1. Cook noodles according to package directions. Stir in I tablespoon vegetable oil to keep the noodles from sticking together. Set aside.
  2. Soak mushrooms in water for about 30 minutes. When they are soft and expanded, drain and slice the mushrooms thin. Set aside.
  3. Fry the egg and cut into strips. Set aside.
  4. 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.
  5. 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.