Miki Bihon
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 time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 package (8 ounces )dry miki noodles
- 4 cups chicken stock
- 1 package (8 ounces) Bihon noodles
- 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
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Add onions and garlic and cook until softened.
- 5
Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.
- 6
Add carrots and cook for about 1 minute.
- 7
Add cabbage and cook for another 1 minute.
- 8
Return shrimp and fish balls to skillet. Continue to cook until vegetables are tender yet crisp. Remove from heat and set aside.
- 9
In the skillet, add reserved 2 cups broth and kecap manis. Stir until combined and bring to a boil.
- 10
Add miki noodles and gently push down into the broth. Cook for about 1 to 2 minutes or until softened.
- 11
Add bihon noodles and vegetable mixture. Season with salt and pepper to taste.
- 12
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.
- 13
Transfer to a serving platter and garnish with green onions and calamansi. Serve hot.