Miki Bihon Filipino Recipe

Miki Bihon is one of the best Filipino foods ever. This noodle dish primarily consist of two kind of noodles – miki (some calls it Mike) and bihon.

Miki is a type of egg noodle that is usually thicker than any other noodles Bihon, on the other hand, is a type of rice noodle that is usually thin with clear or transparent color. Mixing these noodles together will give any dish or recipe a different texture and look. This is what makes the miki bihon recipe really unique to any other Filipino noodle recipes.

Miki Bihon

Here’s a special miki bihon recipe courtesy of our friends at AngSarap.Net.

Preparation time – 15 mins
Cooking time – 30 mins
Serving size – 6

Miki Bihon Ingredients:

* 100g Pancit bihon noodles
* 300g Pancit miki noodles
* 2 cups cooked chicken breast, shredded
* 6 pcs chicken liver
* 2 cups chicken stock
* 1 white onion, sliced
* 4 cloves of garlic, minced
* 1 carrot, sliced
* 1 small pack snow peas
* 1 packed cup rehydrated wood ear fungus, sliced
* ⅓ cup soy sauce
* fish sauce
* pepper
* 1 lemon, sliced
* oil

How To Cook Miki Bihon:

1). Soak bihon noodles in water for a maximum of 10 minutes.

2). Using a wok, add oil and sauté garlic and onions using medium heat.

3). Add snow peas and carrots then stir fry for 2 more minutes. Remove from wok then set aside.

4). Add the chicken liver then stir fry for 2 minutes until brown on all sides.

5). Add the chicken broth, soy sauce, woodear fungus and shredded chicken bring to a boil.

6). Once boiling, add the miki noodles then cook for 3 minutes while occasionally stirring.

7). Add the bihon noodles and chicken liver then stir fry for 5 more minutes.

8). Add the vegetables back in the wok then stir fry for a 2 more minutes.

9). Season with Fish sauce and freshly ground black pepper. Serve with lemon wedges on the side.


Image and recipe source: Miki Bihon by AngSarap.Net

Republished by Blog Post Promoter

One thought on “Miki Bihon Filipino Recipe

  1. edgar porras

    Actually, the crystal clear noodles are made with monggo, and are known as sutanghum (or just "tanghun" in other parts of Asia). The skinny noodles that are not clear are the bihon.

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