How to prepare fresh miki (thick egg noodles)

If you’ve cooked with fresh miki before, you know how salty and reeking with MSG they can be. Same is often true for fresh pancit mami (thin egg noodles). I cooked pancit miki for lunch today but before I post the recipe, let me post a prequel about how to prepare fresh miki to get rid of all the excess salt and oil. Just so I won’t have to go through the procedure over and over each time I post a recipe using fresh egg noodles.

casaveneracion.com How to prepare fresh miki (thick egg noodles)

Fresh miki is sold either loose or pre-weighed and packed (vacuum packed, if you’re lucky, as they stay fresh in the fridge longer). Some contain more MSG than others.

casaveneracion.com How to prepare fresh miki (thick egg noodles)

Place the noodles in a strainer and rinse under the tap.

casaveneracion.com How to prepare fresh miki (thick egg noodles)

Drop the rinsed noodles in boiling water.

casaveneracion.com How to prepare fresh miki (thick egg noodles)

Boil the noodles over high heat — eight to 10 minutes for thick noodles; four to five minutes for thin noodles.

casaveneracion.com How to prepare fresh miki (thick egg noodles)

Drain and rinse. They’re ready to be added to soup or sauteed vegetables.


Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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8 Responses

  1. uberdoog says:

    So thaat’s how you get that overpowering flavor out of them.

  2. lg says:

    Wow, thanks for the super useful tip. Am cooking lomi right now for the first time. This came in very handy.

  3. Jun says:

    very informative..thanks for the tips.

  4. maryam says:

    gud day! is d oil used to preserve miki from pork?tnx

  1. June 3, 2010

    […] 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 […]

  2. June 6, 2010

    […] 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 […]

  3. June 8, 2010

    […] The noodles I used for my lomi was bought from the supermarket in a vacuum-packed bag. Click here for a tip on how to prepare the lomi noodles prior to […]

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