had 20 minutes to cook before the kids got home from school the other day. I had thawed a chicken breast earlier and was planning on some chicken salad sandwiches but I had 1/4 kilo of miki (fresh egg noodles) that I didn’t want to go to waste. I decided it would have to be a stir fried noodle dish. I deboned the chicken breast, cut the meat in strips, julienned some carrots and I had my pancit miki hot and ready by the time the kids arrived.
A few notes about miki… In most wet markets in the Philippines, miki is the generic name for fresh egg noodles. Fresh as opposed to dried. You will find miki in a variety of sizes. Thin, medium and thick; round or flat. They come pre-packed (normally half a kilo) or you can buy the ones in mounds and ask the vendor for the exact amount you want. I prefer the latter.
Ingredients :
1/4 kilo of miki
meat of one chicken breast
1 carrot
1/4 c. of finely sliced onion leaves
1 tbsp. of minced garlic
1 onion, thinly sliced
3 tbsps. of cooking oil
1 c. of chicken broth or water
2 tbsps. of oyster sauce
1 tsp. of tapioca starch (or corn starch)
1/2 tsp. of sugar
1/2 tsp. of sesame seed oil
salt and pepper
Cooking procedure :
To prepare the miki, place the noodles in a colander and pour plenty of boiling water over them to get rid of the excess saltiness and oiliness. Click here for instructions on how to prepare fresh miki.
Cut the chicken meat into think strips. Season with salt and pepper.
Julienne the carrot.
Mix together the broth or water, starch, oyster sauce, sugar and sesame seed oil.
Heat the cooking oil in a skillet. When smoking, stir fry the chicken meat until lightly browned. Add the garlic, sliced onion and julienned carrot and stir fry for another minute. Add the miki and toss several times.
Pour in the starch solution and cook, stirring, until the sauce is thick and clear.
Off the heat, throw in the chopped onion leaves and stir a couple of times.
Serve hot with kalamansi halves on the side.
Updated on June 3, 2010 @3.50 p.m.
Hi Connie,
I tried your recipes and I really like it but I did not find any Thai recipes in your site, I like Tom Yum soup so much, I hope one day you will post one.
Thanks,
Riea
I don’t know too many Thai recipes, Riea. Not yet, anyway. Still learning just like all of you.
sa pagkakagawa mo ng miki na to, naalala ko ang style ni Stephen Yan. ganito kasi style nya ng pagluluto eh, mabilisan at hindi complicated. lalo na yung paghahalo nya sa isang bowl ng water/broth, cornstarch, oyster sauce, sesame seed oil, etc.
macheck nga reruns ng wok with yan!
aye, joey, stephen yan was one of the major influences in my cooking. i watched his show for years.
i watch his shows, too.
kapag may reruns nga, pinapanood ko parin shang magluto na ang suot nya yung bell-bottom pants, matutulis at mahahabang collars at platform shoes.:mrgreen:
makes me wonder kung ano na sha ngayon, nasa vancouver pa rin kaya to:roll:
meron akong nahiram na cookbook ni mr Yan, puros seafood dishes!
hi kamusta na po. ako si edwin base nasa kuwait gusto kong matutu mag luto ng chicharon babat ng kalabaw. para sa pag uwi sa pinas maronong na ako gumawa ng chicharon. kasi sa bikol po hindi gaano nagagamit yan tinatapon lang po sayang kasi.
salamat po:
A friend gave me half a kilo of fresh egg noodles a few days ago. I woke up very hungry and looked at the fridge for anything to eat. I saw this recipe and decided to give it a try… very easy to follow and very easy to do. My 3 kids devoured on this great-tasting dish as soon as I served it. I never thought mauubos nila ang half kilo! Grabe! Muntik na akong maubusan.
Thanks for sharing this recipe!
Hi Ms. Connie. Is it possible to substitute Japanese udon for the fresh miki? I’m not really sure if they sell fresh miki in the Filipino supermarket here in the US. Thanks!
Yes, I think it’ll be a good thing too since udon has far less salt than miki. Or try thick ramen (egg noodles). Miki is egg noodles, actually.
It’s me again, Ms. Connie. I cooked this for dinner tonight. I was able to find packaged miki in the refrigerated section of the Filipino supermarket. I got the Ling Nam brand. I never expected to find so many brands of miki. It turned out pretty good. Even the in-laws liked it. Unfortunately, it didn’t look as nice as the picture you posted. Mine looked more yellowish and yours looked more brownish. I think I used too much miki too coz it didn’t turn out as saucy as the picture & I like my noodles swimming in sauce. I used 3 14oz packages. Was too lazy to convert to kilos so I just eyeballed it. Not good. And even though I didn’t particularly have a difficult time cooking it, it took me almost an hour to finish cooking this dish. Pales in comparison to your 20 min. Ha ha ha. Shows I’m a novice at cooking. Btw, my mil noticed a lemony taste when she ate it even though I didn’t put any. Could it be from the green onion leaves? Also, it surprised me that cutting those leaves made me teary eyed too. Just like when I sliced the onions. You learn something new everyday. So that’s my update. Thank you so much for sharing your recipes. =)
Well, if you change any of the proportions, naturally, the end result in terms of taste and appearance will be different.
It’s the oyster sauce that gives the noodles a darker colors.
just an info for everybody, most fresh miki’s in the wet markets have “borax” as a main preservative. borax happens to be a welding agent. so either go for the really “fresh” miki (daily made and cooked right away)or go for the dried ones instead.
fyi
btw, maam connie, your website is very adventurous and very creative.