Steps to Prepare Homemade Miki Bihon Pancit

Hello everybody, it is John, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Prepare Award-winning Miki Bihon Pancit. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

How to Make Any-night-of-the-week Miki Bihon Pancit is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Miki Bihon Pancit is something that I've loved my entire life.

Many things affect the quality of taste from Miki Bihon Pancit, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Miki Bihon Pancit delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can cook Miki Bihon Pancit using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Miki Bihon Pancit:

1. 1 (16 oz) package miki noodles
2. 4 cups chicken stock
3. 1 (8 ounces)package rice noodles
4. 2 tbsp. cooking oil
5. 1/2 lb shrimps, peeled and deveined
6. 1 cup fish balls, halved (depending on size)
7. 1 small onion, peeled and chopped
8. 3-4 cloves garlic, peeled and minced
9. 1/2 lb boneless, skinless chicken thigh meat, diced
10. 2 large carrots, peeled and cut into matchsticks
11. 1 small cabbage, shredded
12. 6 tbsp. soy sauce
13. 2 tbsp. oyster sauce
14. 1 tsp salt
15. 1 tsp ground black pepper
16. green onions, chopped
17. calamansi or lemon, cut into wedges

Instructions to make to make Miki Bihon Pancit

1. In a sauce pot over medium heat, bring about 3 cups water to a boil. Submerge miki noodles for about 1 minute to rinse off natural oils. Remove from pot and drain well.
2. In a large pot over medium heat, add chicken stock and bring to a boil. Submerge rice noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or just until softened. Drain noodles and reserve about 2 cups of the broth.
3. In a wide skillet (or wok) over medium heat, heat about 1 tablespoon oil. Add shrimps and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels. Set aside.
4. Wipe down skillet and add more oil as needed. Add fish balls and cook, stirring occasionally, until lightly browned. Remove from heat and drain on paper towels. Set aside.
5. Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned. Add carrots and cook for about 1 minute. Add cabbage. Return shrimps and fish balls to skillet. Continue to cook until vegetables are tender yet crisp. Remove from heat and set aside.
6. In the skillet, add reserved 2 cups broth, soy sauce, and oyster sauce. Stir until combined and bring to a boil. Add miki noodles and cook for about 1 minute. Add rice noodles and vegetable mixture. Season with salt and pepper to taste. 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.
7. Garnish with green onions and serve with calamansi. Serve hot and enjoy!

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