Friday, February 13, 2015

Pancit Miki

I was craving for a noodle dish for lunch so I decided to make pancit miki. This noodle dish is similar to pancit canton. The only difference lies in the type of noodle used. Pancit miki uses miki or fresh egg noodles which is thinner than the egg noodles used in lomi. This type of noodle is a bit salty and is pre-cooked. Although, canton and miki are very much alike in the vegetables added such as carrot, green beans, cabbage and many more.

  • 500 gms miki  noodles
  • 2 pcs chicken breast, sliced
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 2 tsp cooking oil
  • 3 tbsp soy sauce
  • 1 pc carrot, sliced
  • 1 cup green beans, sliced diagonally
  • 1/2 cabbage, sliced 
  • 1 1/2 cups water
  • salt and pepper
  • 1 tbsp oyster sauce 

1. In a large pan, heat oil and saute garlic and onion.

2. Add the sliced chicken breast and cook until slightly browned.

3. Add water and season with salt and pepper. Bring to a boil.

4. Add the carrots and green beans. Once cooked, add the cabbage.

5. Add the miki and cook for a few minutes.

6. Mix well and add the soy sauce and oyster sauce.

7. Serve with calamansi.

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