This is how my family likes our pancit, saucy and tasty. This recipe was inspired from our favorite Chinese restaurant with a Filipino twist. I did not use any meat aside from chicken broth for a milder flavor but remember you can always add any meat and vegetables desired.  

15 oz. pancit miki, Chinese thin noodles
1 lb. shrimp, peeled and deveined
24 pieces quail egg, boiled and peeled
4 garlic cloves, minced 
1 medium onion, slice thin
1 thumb size ginger, minced
1 small carrot, cut into bite size
1 small red bell pepper, julienne
2 celery stick, julienne
1-7 oz. can baby corn
1/2 lb. baby bok choy (pechay)
2 stem green onion
6 cups chicken broth or water
3 tablespoon oyster sauce
1 tablespoon sesame oil
3 tablespoon cooking oil
Salt and ground black pepper to taste
1 tablespoon corn starch, diluted in half a cup of water

Cooking Direction:

Bring a pot of water to boil.
Once water starts boiling add cleaned bok choy and bring to a quick boil. Remove bok choy from water, set aside.
Add miki noodles to the boiling water, boil for 2-3 minutes. Remove noodles from water, rinse in cold water, drain and drizzle with sesame oil. Place noodles in a serving dish and set aside.

Using a wok sauté ginger, garlic, onion and celery till caramelized in cooking oil.
Add baby corn, carrots, bell pepper, shrimp, quail eggs and sauté for few minutes.
Add chicken broth or water, oyster sauce, salt, pepper, green onion and simmer in medium high heat for 3-5 minutes.
Add cornstarch diluted in water to the mixture. Stir well, bring to a quick boil and remove from heat.

Pour sauce mixture on top of the noodles, add bok choy and serve hot. Enjoy!

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