It’s a bit past two AM here in my neck of the woods and guess what I am having? Yep. Miki bihon. I already had plenty of the big batch I made this afternoon but I was editing the photos I took of the dish a few minutes ago and it kept calling my name. I fought hard but the temptation was persistent and I eventually warmed up a huge helping to silence the nagging voice.
Miki bihon, like pancit bihon guisado, has no fast rules in terms of ingredients to use. I usually prepare it with whatever meat, seafood and vegetables I have on hand. One thing, however, I like to add to my version of this noodle dish is kecap manis, an Indonesian variety of soy sauce. This syrupy condiment which is flavored with garlic and star anise and sweetened with palm sugar truly adds dimension to our miki bihon. Give it a try and let me know what you think. I love reading all your comments and feedback.
- 1 16 ounces package miki noodles
- 4 cups chicken stock
- 1 8 ouncespackage rice noodles
- 1/2 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
- 1/2 pound boneless skinless chicken thigh meat, diced
- 2 large carrots peeled and cut into matchsticks
- 1 small napa cabbage shredded
- 1/4 cup kecap manis
- salt and pepper to taste
- green onions chopped
- calamansi or lemon cut into wedges
- 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.
- 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.
- 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.
- 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.
- 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.