Pancit Miki

I want to give my babies as much vegetables as possible. Pancit (rice noodle) is just among those they love to eat along with its other ingredients like vegetables and meat. Their yayas even eat pancit as their viand, thus call it pancit-kanin (rice noodle-rice).

There are many types of pancit. Among the most common are bihon, sotanghon, palabok, malabon, mami, canton, etc. If you’re a Filipino, you’re definitely a pancit person.

Miki is a kind of pancit that’s a bit sticky and thick. Cooking this, I must say, is somewhat tricky so as to ensure that it won’t be soggy. Oh well... I’m still trying to master the technique but I’m getting to it, almost. Hehe...

Ingredients:

• oil
• 400 g miki, blanched then drained
• 1 tsp garlic, crushed
• 1 medium onion, chopped
• 100 g ground pork or chicken flakes
• 2 tbsp soy sauce
• 3 tbsp oyster sauce
• ½ c water or both
• 2 pcs tofu, fried and squared
• 10 pcs orlian (fish nuggets), fried and halved
• 1 carrot, julienned
• 10 pcs beans, cut diagonally
• 1 small cabbage, chopped
• salt and pepper

Directions:

1. Sautee garlic, then onion in oil.
2. Add soy sauce and cook pork or chicken.
3. Add oyster sauce, then water. Let it boil.
4. Half-cook the carrots and beans for about 2 minutes.
5. Add the miki and cabbage. Let it simmer until the miki absorb the water.
6. Add tofu and orlian. Toss thoroughly.
7. Dash with salt and pepper before removing from heat.