Pancit miki

Fresh thick round noodles stir-fried dry, rinsed first so they do not glue together.

Chicken. Not vegetarian — contains chicken, chicken broth, oyster sauce.

Ingredients

• 600 g fresh thick miki noodles
• 400 g chicken thigh, in strips
• 200 g cabbage, shredded
• 2 carrots, julienned
• 1 onion and 6 garlic cloves, chopped
• 400 ml chicken broth, hot
• 40 ml soy sauce
• 2 tablespoons oyster sauce
• 3 tablespoons oil
• 4 spring onions, sliced

Method

1. RINSE THESE NOODLES, which is the opposite of the lomi on this site. There, the surface starch is wanted because it thickens the broth. Here it would glue the strands into one lump, so wash it off under cold water and drain well.
2. Brown the chicken in the oil over a high heat, then the onion and garlic.
3. Add the soy and oyster sauces and let them hiss for 30 seconds.
4. Carrots in for 2 minutes, cabbage for 1.
5. Add the noodles and HALF the broth and toss with tongs rather than a spoon -- fresh miki tears under a spoon.
6. Add the rest of the broth a splash at a time, only as the pan goes dry. It should finish dry and glossy, with no pool underneath.
7. Spring onion off the heat.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes