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.
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
* 1 lemon, sliced
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
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