Miki Bihon

5 from 1 vote

Pancit MIki BIhon Guisado is a delicious medley of egg noodles, rice stick noodles, meat, seafood, and veggies that's sure to hit the spot. It's easy to make and customizable, too! Delicious as a midday snack or main dish!

Prep Time20

Cook Time20

Total Time40

Course: main dish, Snack

Cuisine: Filipino

Servings: Servings

Calories: 336kcal

Author: Lalaine Manalo

Ingredients

1 package (8 ounces )dry miki noodles
4 cups chicken stock
1 package (8 ounces) Bihon noodles
canola oil
½ pound shrimp, peeled and deveined
1 cup fish balls, halved
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
½ pound boneless, skinless chicken thigh meat, diced
2 large carrots, peeled and julienned
1 small napa cabbage, chopped
¼ cup kecap manis
salt and pepper to taste
green onions, chopped
calamansi or lemon, cut into wedges

US Customary - Metric

Instructions

In a large pot over medium heat, add chicken stock and bring to a boil. Submerge bihon into the liquid and cook, using tongs to loosen strands, for about 1 minute or just until softened. Drain noodles and reserve about 2 cups of broth.
In a wok or wide pan over medium heat, heat about 1 tablespoon oil. Add shrimp 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 the pan and add more oil as needed. Add fish balls and cook, until lightly browned. Remove from heat and drain on paper towels. Set aside.
Add onions and garlic and cook until softened.
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 and cook for another 1 minute.
Return shrimp 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 gently push down into the broth. Cook for about 1 to 2 minutes or until softened.
Add bihon 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.
Transfer to a serving platter and garnish with green onions and calamansi. Serve hot.

Notes

You can use dry or fresh miki noodles. If substituting fresh, use 16 ounces and briefly submerge in hot water to loosen and remove natural oils.
Submerge the bihon noodles in the hot broth very quickly just until they're softened lest they become mushy when cooked.
If you don't have this sweet soy sauce on hand, make a simple substitute! Combine ¼ cup soy sauce and ⅛ cup brown sugar in a saucepan. Simmer on low heat until thick and syrupy.

Nutrition