Miki Bihon is a noodle dish which consists of two different noodles, Miki and Bihon. Miki or Shanghai noodles is the thicker of the two and it is a type of egg noodle while bihon on the other hand is the thinner one and is a variant of a rice noodle. 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.
I am totally unsure of the origins of this dish 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, he used that instead which then gave birth to this recipe. Sounds plausible? Well yes and 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 an ingredient is not enough we add something else as a replacement specially if it’s just a normal dinner not the ones you serve with quests. One classic example is sopas where we sometimes use spaghetti noodles when there’s no macaroni around, another one is spaghetti, we use other pasta like fettuccine or even macaroni as a replacement.
Now if you are asking me which would I like just the normal Pancit bihon or this one? Well 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 simply brilliant.
- 100g Pancit bihon noodles
- 300g Pancit miki noodles
- 2 cups cooked chicken breast, shredded
- 6 pcs chicken liver
- 2 cups chicken stock
- 1 white onion, sliced
- 4 cloves of garlic, minced
- 1 carrot, sliced
- 1 small pack snow peas
- 1 packed cup rehydrated wood ear fungus, sliced
- ⅓ cup soy sauce
- fish 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 snow peas and carrots then stir fry for 2 more minutes. Remove from wok then set aside.
- Add the chicken liver then stir fry for 2 minutes until brown on all sides.
- Add the chicken broth, soy sauce, woodear fungus and shredded chicken bring to a boil.
- Once boiling add the miki noodles then cook for 3 minutes while occasionally stirring.
- Add the bihon noodles and chicken liver then stir fry for 5 more minutes.
- Add the vegetables back in the wok then stir fry for a 2 more minutes.
- Season with Fish sauce and freshly ground black pepper. Serve with lemon wedges on the side.