Miki Bihon
 
Prep time
Cook time
Total time
 
Yield: 12 Servings
Ingredients
  • 1 (16 ounces) package miki noodles
  • 4 cups chicken stock
  • 1 (8 ounces)package rice noodles
  • oil
  • ½ pound shrimps, peeled and deveined
  • 1 cup fish balls, halved (depending on size)
  • 1 small onion, peeled and chopped
  • 1 to 2 cloves garlic, peeled and minced
  • ½ pound boneless, skinless chicken thigh meat, diced
  • 2 large carrots, peeled and cut into matchsticks
  • 1 small napa cabbage, shredded
  • ¼ cup kecap manis
  • salt and pepper to taste
  • green onions, chopped
  • calamansi or lemon, cut into wedges
Instructions
  1. In a sauce pot over medium heat, bring about 3 cups water to a boil. Submerge miki noodles for about 1 minute to rinse off natural oils. Remove from pot and drain well.
  2. In a large pot over medium heat, add chicken stock and bring to a boil. Submerge rice noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or just until softened. Drain noodles and reserve about 2 cups of the broth.
  3. In a wide skillet (or wok) over medium heat, heat about 1 tablespoon oil. Add shrimps and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels. Set aside. Wipe down skillet and add more oil as needed. Add fish balls and cook, stirring occasionally, until lightly browned. Remove from heat and drain on paper towels. Set aside.
  4. Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned. Add carrots and cook for about 1 minute. Add cabbage. Return shrimps and fish balls to skillet. Continue to cook until vegetables are tender yet crisp. Remove from heat and set aside.
  5. In the skillet, add reserved 2 cups broth and kecap manis. Stir until combined and bring to a boil. Add miki noodles and cook for about 1 minute. Add rice noodles and vegetable mixture. Season with salt and pepper to taste. Continue to cook, stirring regularly, for about 3 to 5 minutes or until noodles are cooked but firm to bite, vegetables are tender yet crisp and liquid is absorbed. Garnish with green onions and serve with calamansi. Serve hot.
Recipe by kawaling pinoy at https://www.kawalingpinoy.com/miki-bihon/