How to cook: Pancit miki (thick egg noodles) with pork and vegetables

How to cook: Pancit miki (thick egg noodles) with pork and vegetables

There is a 20-minute pancit miki recipe in the archive of my other blog that has chicken and carrots; this is the more traditional version with pork, liver and kikiam (quekiam) or pork rolls.

The kikiam used here is commercial kikiam which contains a lot of starch, as opposed to the better quality tawpe (bean curd skin) wrapped kikiam sold sliced in Chinese restaurants. Why not used the better kind? Because the meat will come loose during cooking.

Ingredients

  • 250 g. of pancit miki, boiled and rinsed (see instructions)
    300 g. of pork belly, boiled and cut into half-inch cubes
    100 g. of commercial kikiam, sliced
    50 to 75 g. of pork liver, sliced thinly
    4 cloves of garlic, minced
    1 onion, thinly sliced
    1 to 2 carrots, julienned
    12 Baguio beans, trimmed and sliced diagonally
    1/4 of a head of white cabbage, shredded
    2 tbsps. of cooking oil
    about 4 tbsps. of light soy sauce
    about 2 tbsps. of kalamansi juice (lemon or lime juice may be substituted)
    freshly ground black pepper

Instructions

  1. Pancit miki (thick egg noodles) with pork and vegetables

    Heat the cooking oil in a wok or frying pan. Brown the sliced kikiam. Transfer to a plate.

    Pancit miki (thick egg noodles) with pork and vegetables

    Into the remaining oil, add the pork and cook until the edges are lightly browned. Add the onion and garlic and cook until fragrant, about one minute.

    Pancit miki (thick egg noodles) with pork and vegetables

    Add the pork liver. Stir.

    Pancit miki (thick egg noodles) with pork and vegetables

    Add the carrot and beans. Stir fry for about 30 seconds.

    Pancit miki (thick egg noodles) with pork and vegetables

    Add the shredded cabbage. Stir.

    Pancit miki (thick egg noodles) with pork and vegetables

    Season with soy sauce, kalamansi juice and pepper.

    Pancit miki (thick egg noodles) with pork and vegetables

    Add the noodles and kikiam. Stir fry just until everything is heated through.

    Serve at once with more soy sauce and kalamansi juice on the side.

Cooking time (duration): 15 minutes

Number of servings (yield): 4 to 6

Meal type: snack

  • mamsi

    hi miss connie… i too find ite pancit lomi and miki we buy in the market salty. Added to that it has a weird taste when cooked.. I’ll try doing it your way.. By the way i tried making the pad-thai noodles several days ago and it came out good.. And the best is i did not have to buy any of the pad thai sauce mixes. I did as you wrote in your blog.. Tamarind paste, brown sugar and patis..

    Thanks so so much…

    By the way, i noticed you did not add any garlic and onions in the pancit miki … I hope i got it right..

    • http://homecookingrocks.com Connie

      Re “i noticed you did not add any garlic and onions in the pancit miki”

      I did. Check the ingredient list again and the text below the third photo.

      • mamsi

        oh oh… sorry about that.. My eyes must have decieved me…Thanks

  • frenchadobo

    your pancit looks appetizing! miki is my favorite next to bihon. i also love miki with patola and pork bits. kikiam brings a lot of college days memories. it was one of my favorite meryenda in the afternoon with fishball,squidball and sago. your photos are stunning connie, what camera do you use ?

    • http://homecookingrocks.com Connie

      Right now, it’s a Canon EOS 5D Mark II. :)

  • rose

    hello, it’s a nice miki recipe, but i noticed you did not add water to the recipe…..thanks for enlightening ….

    • Connie

      It’s a dry noodle recipe, not a soup. So, there’s really no need for water.

  • Islandlibrarian

    Namit gid… love it. This is my fav noddle dish. Thanks for sharing the recipe. God bless you always.