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pancit miki bihon in a blue plate
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5 from 1 vote

Miki Bihon

Pancit MIki BIhon Guisado is a delicious medley of fresh 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 mins
Cook Time20 mins
Total Time40 mins
Course: main dish, Snack
Cuisine: Filipino
Servings: 12 Servings
Calories: 336kcal


  • 1 package (16 ounces) miki noodles
  • 4 cups chicken stock
  • 1 package (8 ounces) Bihon
  • canola oil
  • 1/2 pound shrimp, peeled and deveined
  • 1 cup fish balls, halved
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1/2 pound boneless, skinless chicken thigh meat, diced
  • 2 large carrots, peeled and julienned
  • 1 small napa cabbage, chopped
  • 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 30 seconds 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 bihon 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 wok or wide pan 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 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 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 bihon 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.


  • If you don't have this sweet soy sauce on hand, make a simple substitute! In a saucepan, combine 1/4 cup soy sauce and 1/8 cup brown sugar. Simmer on low heat until thick and syrupy.
  • Blanch the Miki noodles in boiling water and parboil the bihon in broth very quickly lest they turn mushy.


Calories: 336kcal | Carbohydrates: 40g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 489mg | Potassium: 434mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1945IU | Vitamin C: 23mg | Calcium: 102mg | Iron: 2mg