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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 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 Servings
Calories: 336 kcal
Course: Main Course , Snacks
Cuisine: Filipino

Ingredients

  • 1 package (8 ounces )dry miki noodles
  • 4 cups chicken stock
  • 1 package (8 ounces) Bihon noodles
  • canola oil
  • ½ pound shrimp, peeled and deveined
  • 1 cup fish balls, halved
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • ½ pound boneless, skinless chicken thigh meat, diced
  • 2 large carrots, peeled and julienned
  • 1 small napa cabbage, chopped
  • ¼ cup kecap manis
  • salt and pepper to taste
  • green onions, chopped
  • calamansi or lemon, cut into wedges

Instructions

    Cup of Yum
  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.

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

Calories 336kcal (17%) Carbohydrates 40g (13%) Protein 17g (34%) Fat 12g (18%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 82mg (27%) Sodium 489mg (20%) Potassium 434mg (12%) 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

% 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.