Pancit Miki


It is Presto Pasta Night again. Here’s another type of noodle that we usually cook in the Philippines. Miki is yet another noodle variation in the Philippines. It is a type of fresh egg noodles, 2-3 mm thick that is cooked in the same way as Pancit Canton – sauteed with vegetables. It’s a sumptuous dish (but don’t worry, you won’t need that fast fat burner)Or you can cook it into a soup and it is called Pancit Mami. Home cooking usually makes pancit miki, while in the market stalls, pancit mami is sold. When making pancit miki, it is also common to use Chinese chorizos. In the market, we can buy a vegetable pack consisting of vegetables used in popular dishes. For example, there is the chop suey pack which has cabbage, sayote, carrots, green beans and bell pepper. Or the nilaga pack (boiled meats) which has potatoes, cabbages and green beans. Or the pinakbet pack which contains eggplant, squash, string beans and tomatoes. For the pancit miki, I bought the chop suey pack.

Pancit Miki

1 medium size carrot
1 cup cabbage, chopped roughly
1 sayote
1/2 cup green beans
1 Chinese chorizo, sliced crosswise, diagonally
3 cloves garlic, chopped
1 medium size onion, chopped
salt and pepper to taste
250 grams pork belly
500 grams fresh noodles

Boil pork belly in 2-3 cups water. When tender, chop in 1/2 inch thich. Reserve broth. Wash noodles to remove excess salt. Chop carrot, sayote and green beans according to picture below.

Saute garlic and onion. When onion is limp, add the pork belly slice and sautee till pork belly is a bit browned. Add salt and pepper (I like to saute the pepper aside from adding it again later). Add the chorizo and the vegetables except cabbage. Saute for two minutes, add 1/2 cup broth and simmer for a minute. Add the cabbage and cook for one minute. Add 1/2 cup of broth, bring to a simmer. Taste for saltiness and pepper taste. Add the noodles and mix all ingredients. If it gets dry, add 1/4 cup of the broth. Simmer for a few minutes then serve.


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