Pancit Miki Recipe

Pancit miki recipe, another variation of chinese noodles dishes. It is a popular filipino breakfast or merienda  along with pan bread or pandesal. In my cooking style I always prefer cooking pancit recipe with a little broth, the way chinese restaurant cooked pansit dishes. Here is my step by step procedure for preparing this tasty this pancit miki recipe.


  • Pancit miki noodles 1/2 kg
  • 1 breast chicken, boiled in 2 cups of water and shredded (Keep chicken stock)
  • 3 tbsp patis
  • 1 pc hamonado or kikiam, slice
  • 5 pcs squidball slice
  • 2 tbsp vegetable oil
  • 2 chicken cube seasoning
  • 100 gram cabbabe, shredded
  • 1/2 carrot, julienne
  • 3 tbsp garlic, minced
  • 1 tbsp ground peppercorn
  • 1 pc onion, cut
  • 50 gram tengang daga (mushroomed)
Direction of Cooking 

In a clean small basin, wash miki bihon. In a casserole bring to boil 3 cups of water, pour in miki bring to boil and drain right away using strainer, set aside. In a pot with vegetable oil sautee garlic, onion, chicken, squid ball,kikiam or hamonado and add patis cover and simmer for 5 - 10 minute. Include chicken stock, carrots, ground peppercorn, chicken cube seasoning. Lastly add miki noodles along with cabbage. Bring to boil and cook for 2-3 minute. Served newly cook miki bihon recipe along with toyo't kalamansi.

Related Recipe:  Pancit Bihon Recipe