Pancit Miki is a Filipino stir-fried round egg noodle usually served during small and big celebrations, special occasions, and event festivals. This crowd-pleaser dish is typically cooked with protein, vegetables, aromatics, and a savory sauce that gives it a unique flavor.
Noodles are introduced by Chinese immigrants in the Philippines. Pancit is a dish that is deeply ingrained in Filipino culture. It symbolizes long life and prosperity. We believe that serving pancit for the birthday celebrants means a long life for them.
Why you will love this recipe
- These miki noodles are thicker than the usual egg noodles giving them a chewy texture that absorbs all the flavors of the other ingredients combined. It is a perfect blend of Asian-flavored noodles.
- These stir-fried noodles are easy to prepare and are made with essential ingredients. Most of the ingredients for this dish are kitchen staples. Otherwise, the ingredients are readily available in all the supermarkets.
- It is a versatile dish that you can customize to your liking. You can add your favorite protein sources, such as any type of meat or seafood.
- If you love more pancit recipes, don't forget to check my:
Ingredients
This pancit miki guisado dish only needs just a few simple ingredients. For the full measurements, check the recipe card below.
- Pancit Miki - These thick and round egg noodles are usually available at Asian Supermarkets abroad. They are yellow and thicker compared to white and thin rice noodles. They are sold as fresh or frozen, either is good to use. For vegan, substitute pancit miki with fettuccine pasta or udon noodles.
- Protein - I like the combination of bite-sized pork loin and shrimp for this recipe. If you are vegan and vegetarian, you can skip the meat and seafood and try to add crispy fried tofu or sauteed mushroom instead.
- Vegetables - For Filipino pancit dishes, we usually use carrots and cabbage. I happened to have celery, so I added that too. You can use your favorite stir-fry veggies for this recipe, though.
- Aromatics - Minced garlic and chopped onions will add aroma and flavor to this dish. Some veggies are bell pepper, green beans, and snow peas.
- Soy sauce and oyster sauce - This combination of sauce make good noodles. Soy sauce is a must, but if you don't have oyster sauce, you can add a tablespoon of sugar to balance out the flavor.
Instructions
Preparations. Be sure to prepare all the ingredients on hand. This dish is quick and fast to make. Slice the pork in bite sizes; the smaller slices, the faster they cook.
For the vegetables, you need to use another knife and cutting board to avoid cross-contamination and slice the carrots, cabbage, and celery thinly. Rinse the miki noodles with cold running water for 30 seconds or until most of the starch and salts are removed.
Step 1. In medium-high heat, heat a wok with cooking oil and start cooking the minced garlic and onion until translucent. Toss the sliced pork lion, a pinch of salt, and black pepper and cook until the pork is light to a golden brown.
Step 2. Pour a cup of water or bone broth, shrimp, soy sauce, oyster sauce, carrots, cabbage, and celery. Stir until everything is well combined, cover with a lid, and cook on high heat for about 3-5 minutes or until the cabbage has wilted a bit.
Step 3. Lastly, toss the miki egg noodles and cook for about 3-5 minutes or until all the liquid is reduced. Taste and adjust the seasoning with salt and pepper. Serve with calamansi or lemon wedges.
Helpful Tips
- Prepare the vegetables and meat ahead of time for a smooth and efficient cooking process. You can chop and slice them a day in advance and transfer them to a container, and store them in the fridge until you are ready to cook.
- Wok is not necessary, but be sure to use a large skillet for more room to stir-fry.
- Use high heat. Pancit is traditionally cooked in high heat to ensure the noodles and vegetables are cooked quickly and evenly. This helps to prevent the noodles from getting mushy and the vegetables from becoming soft.
- Don't overcook the noodles, as they become mushy and lose their texture and flavor.
- When adding seasonings, such as soy sauce and oyster sauce, it's better to add them gradually and taste them as you cook. This will help you adjust the flavors according to your preference.
- For an extra burst of flavor, garnish it with chopped green onions or parsley and a squeeze of lemon juice. This will add brightness and freshness to the pancit guisado miki.
Storage Tips
Storage: Allow the dish to cool completely, and transfer the leftovers to an air-tight container in the fridge for up to 5 days. It tastes better the next day since the noodles soak all the flavors from the sauce and all the other ingredients. You can freeze guisado pancit for up to 3 months. Defrost in the refrigerator the night before consuming it.
Reheating: Reheat the leftovers in a shallow skillet over medium heat with a few tablespoons of water if the noodles are dry. Stir often and reheat until warm through.
Questions and Answers
A few main ingredient of pancit miki are Wheat Flour, Water, Salt, and Corn Starch.
Yes, miki noodle is a Filipino egg noodles. They just usually prefer to call it miki in the Philippines than egg noodles but they are the same.
Both of these noodles are Filipino favorites but they are different in the type of noodles used and the cooking method. The difference between pancit miki and pancit canton is pancit miki is made of thick wheat flour noodles, while pancit canton is made with thin egg noodles. Pancit miki has a more savory flavor, thanks to the thicker and chewy noodles, while pancit canton has a slightly sweet and salty flavor.
Yes. Transfer the dish into a freezer-friendly container and freeze it for up to 3 months. However, the vegetables will not be tender-crisp because of freezing and defrosting process. Allow it to defrost in the refrigerator the night before using it and reheat using a microwave or stovetop.
Pancit miki usually serves as a main dish pair with rice, pork lumpia, or beef lumpia on the side.
Pancit Miki Recipe
Equipment
Ingredients
- 1 pound pancit miki
- 2 tablespoons cooking oil
- 4 cloves garlic minced
- 1 small onion chopped
- ½ pound pork loin
- 10 medium shrimp
- 4 cups green cabbage chopped
- 1 cup carrots sliced thin
- 2 stalk celery
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 cup bone broth
- salt and pepper to taste
- 8 wedges lemon
Instructions
- In a wok over medium-high heat, heat cooking oil and start cooking the minced garlic and onion until translucent. Toss the sliced pork lion, a pinch of salt, and black pepper and cook until the pork is light to a golden brown.
- Pour a cup of water or bone broth, shrimp, soy sauce, oyster sauce, carrots, cabbage, and celery. Stir until everything is well blended, cover with a lid, and cook on high heat for about 3-5 minutes or until the cabbage has wilted a bit.
- Lastly, toss the miki egg noodles and cook for about 3-5 minutes or until all the liquid is reduced. Taste and adjust the seasoning with salt and pepper. Serve with calamansi or lemon wedges.
Notes
Recipe Notes:
- Prepare the vegetables and meat ahead of time for a smooth and efficient cooking process. You can chop and slice them a day in advance and transfer them to a container, and store them in the fridge until you are ready to cook.
- Wok is not necessary, but be sure to use a large skillet for more room to stir-fry.
- Use high heat. Pancit is traditionally cooked in high heat to ensure the noodles and vegetables are cooked quickly and evenly. This helps to prevent the noodles from getting mushy and the vegetables from becoming soft.
- Don’t overcook the noodles, as they become mushy and lose their texture.
- When adding seasonings, such as soy sauce and oyster sauce, it’s better to add them gradually and taste them as you cook. This will help you adjust the flavors according to your preference.
- For an extra burst of flavor, garnish it with chopped green onions or parsley and a squeeze of lemon juice. This will add brightness and freshness to the pancit guisado miki.
Sarah
So flavorful miki pancit. I add broccoli and cauli since its what my fav is.