Miki Bihon
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
12 Servings
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Calories
336 kcal
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Course
Main Course, Snacks
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Cuisine
Filipino
Miki Bihon
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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!
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Ingredients
- 1 package miki noodles dry
- 4 cups chicken stock
- 1 package bihon noodles
- canola oil
- ½ pound Shrimp peeled and deveined
- 1 cup fish balls halved
- 1 onion small, peeled and chopped
- 2 cloves garlic peeled and minced
- ½ pound chicken thigh boneless, skinless, diced
- 2 carrot large, peeled and julienned
- 1 Napa cabbage small, chopped
- ¼ cup kecap manis
- salt to taste
- black pepper to taste
- green onions chopped
- calamansi or lemon, cut into wedges
Instructions
- 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.
- 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.
- 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.
- Add onions and garlic and cook until softened.
- Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.
- Add carrots and cook for about 1 minute.
- Add cabbage and cook for another 1 minute.
- Return shrimp and fish balls to skillet. Continue to cook until vegetables are tender yet crisp. Remove from heat and set aside.
- In the skillet, add reserved 2 cups broth and kecap manis. Stir until combined and bring to a boil.
- Add miki noodles and gently push down into the broth. Cook for about 1 to 2 minutes or until softened.
- Add bihon noodles and vegetable mixture. Season with salt and pepper to taste.
- 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.
- Transfer to a serving platter and garnish with green onions and calamansi. Serve hot.
Notes
- You can use dry or fresh miki noodles. If substituting fresh, use 16 ounces and briefly submerge in hot water to loosen and remove natural oils.
- Submerge the bihon noodles in the hot broth very quickly just until they're softened lest they become mushy when cooked.
- If you don't have this sweet soy sauce on hand, make a simple substitute! Combine ¼ cup soy sauce and ⅛ cup brown sugar in a saucepan. Simmer on low heat until thick and syrupy.
Nutrition Information
Show Details
Calories
336kcal
(17%)
Carbohydrates
40g
(13%)
Protein
17g
(34%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
82mg
(27%)
Sodium
489mg
(20%)
Potassium
434mg
(9%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1945IU
(39%)
Vitamin C
23mg
(26%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 489mg | 20% |
| Potassium | 434mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1945IU | 39% |
| Vitamin C | 23mg | 26% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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