PANCIT MIKI RECIPE
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 deveine
- 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
- 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 saute ginger, garlic, onion and celery till caramelized in cooking oil.
- Add baby corn, carrots, bell pepper, shrimp, quail eggs and saute 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!