Pancit Miki (Egg Noodles)


When preparing Filipino-style pancit, you have a range of choices for noodles to use: rice, egg, vermicelli.  They can come thin, thick or flat. Some noodles even come flavored, like spinach or beet noodles.

Miki  egg noodles are a favorite when making pancit.  They’re more filling that canton, bihon or sotanghon.  Preparation is easy and is quite similar to that of the other pancit recipes.

Yesterday while out in the market for some fresh vegetables, I came upon a vegetable vendor selling fresh Miki, so I grabbed a pack and the opportunity to prepare pancit Miki for the first time ever!


5 -6 cups, fresh egg noodles

2/3 cup pork belly, cut into bite-sized pieces

1/3 cup pork liver, cut into bite-sized pieces

1 Chinese sausage, thinly sliced

1 small bunch, bokchoy, cleaned and separated

1/2 cup carriots, julienned

1 medium onion, sliced

3 cloves garlic, peeled and crushed

5 tbsps soy sauce

2 tsps white vinegar

Salt and pepper to taste

1 cup water

2 tbsps Olive oil

1 tsp sesame oil

1/4 cup green onions, chopped


Heat oil in large pan. Sauté garlic until golden brown.  Add onions and cook till fragrant.  Add pork and cook until nicely browned. Add carrots.  Add water and bring to a quick boil.  Reduce heat.  Add soy sauce and vinegar. Let simmer for a few minutes. Add liver and continue cooking for one minute. Add salt and pepper to taste.  Add noodles and stir fry until cooked and tender (if needed, add more water).  Add bokchoy and cook for one more minute. Remove from heat and transfer to a serving platter. Sprinkle sesame oil, then garnish with green onions and Chinese sausage.


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