Easy Pancit Miki Bihon
Filipinos love our many noodle dishes. This Easy Pancit Miki Bihon recipe will give you a satisfying bite with each scoop of two different noodles.
Ingredients
- 3 lbs boneless skinless chicken thighs
- 1 Tbs salt
- 6 cup water
- 1 med onion chopped
- 2 cup carrots julienne cut
- 6 cloves garlic minced
- 3 cups snow peas ends trimmed off
- ¼ head cabbage
- 16 oz package of Bihon noodles
- 15 oz package of fresh thin egg noodles
- 2 Tbs soy sauce
- 2 Tbs Patis
- 1 tsp ground black pepper
- cooking oil to coat bottom of pan
- 2 cup shrimp raw, shelled, tail off and deveined
Instructions
Chicken
- Boil chicken in water for 10 minutes.
- Remove chicken from broth and set broth aside and allow to cool.
- Once chicken is cooled, shred by hand.
Fresh Egg Boodles (Miki)
- In a separate pot, bring water to a boil.
- Separate fresh egg noodles to fully loosen.
- Add egg noodles to the boiling water, stir to keep from burning and separated. *follow product instructions for cook time.
- Rinse in cold water and drain.
Bihon Noodles
- Wash and soak Bihon noodles in a large bowl for 10 minutes
Combine in Large Pan
- Coat bottom of a large pan with oil, set on Medium/ High heat, and saute onions.
- Add shrimp and stir fry until cooked. Remove shrimp from pan and set aside.
- Add shredded chicken and mix.
- Add broth, soy sauce and garlic
- Once broth is simmering add Bihon noodles and mix.
- Add carrots and mix.
- Before broth is absorbed add cabbage and mix.
- Add Egg Noodles, Shrimp, Patis, salt and pepper. Mix well.
- Once broth is absorbed but ingredients are still wet, turn off heat and add snow peas. Mix well.
- Allow peas to cook with the temperature of the ingredients before serving.
Notes
Squeeze calamansi slices over individual servings for added flavor.
This recipe also takes sodium intake under consideration. Add salt, pepper, soy and Patis to your preference.