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.
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.
Place the noodles in a strainer and rinse under the tap.
Drop the rinsed noodles in boiling water.
Boil the noodles over high heat — eight to 10 minutes for thick noodles; four to five minutes for thin noodles.
Drain and rinse. They’re ready to be added to soup or sauteed vegetables.