Miki Bihon is a noodle dish which consists of two different noodles which is Miki and Bihon. Miki or Shanghai noodles an egg noodle variant is the thicker of the two and bihon a rice noodle variant is the thin one. This recipe is nearly similar to Pancit Bihon and the difference is the addition of and secondary noodle type which is the Miki Noodles. By mixing two different noodle types it gives a different dimension to the texture of the regular noodle dish.
For the origins of this dish I am totally unsure of but I have a wild guess and I guess it might have a high probability that it will be correct (If someone knows the origin please let me know I am interested on how this dish originated). I guess the one who discovered it was making a normal pancit bihon dish and all of a sudden when he looked at his ingredients the noodles was not enough so he desperately searched his cupboard hoping for a misplaced Bihon noodle but no luck. He saw another noodle though, which is Miki Noodles so he used that instead which then gave birth to this recipe. Now that guess did not just popped out from my mind but it is a bit obvious as it is common scenario in Philippine home kitchens, when a noodle is not enough a secondary type of noodle is added and that’s what had happened to us as well in this instance that’s why now I have this post. You might also notice that both recipes share the common ingredient. If I will be comparing the single type noodle dish two this one, I guess I would prefer this one not because of the taste (they taste the same) but because of the texture (bihon is dried and thin, miki is fresh and thick), mixing two totally different noodles was just brilliant.
100g Pancit bihon noodles
300g Pancit miki noodles
2 cups cooked Chicken Breast, shredded
2 cups chicken broth
1 white onion, sliced
4 cloves of garlic, minced
1 carrot, sliced
20 pcs french beans, julienned
3 cups bean sprouts
1/3 cup soy sauce
1 lemon, sliced
- Soak bihon noodles in water for a maximum of 10 minutes. This makes it soft and easier to handle when cooking.
- Now using a wok, add oil and sauté garlic and onions using medium heat.
- Add french beans and carrots then stir fry for 2 more minutes. Remove from wok then set aside.
- Add the chicken broth and shredded chicken bring to a boil.
- Once boiling add the miki noodles and soy sauce, stir fry for 3 minutes. Now add the bihon noodles and stir fry for 5 more minutes.
- Add the vegetables back in the wok together with the bean sprouts then stir fry for a 2 more minutes.
- Season with Fish sauce and freshly ground black pepper. Serve with lemon wedges on the side.