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Miki Bihon 1

Miki Bihon

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


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.



  • 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
  • 1/3 cup soy sauce
  • fish sauce
  • pepper
  • 1 lemon, sliced
  • oil


  1. Soak bihon noodles in water for a maximum of 10 minutes. This makes it soft and easier to handle when cooking.
  2. Now using a wok, add oil and sauté garlic and onions using medium heat.
  3. Add snow peas and carrots then stir fry for 2 more minutes. Remove from wok then set aside.
  4. Add the chicken liver then stir fry for 2 minutes until brown on all sides.
  5. Add the chicken broth, soy sauce, woodear fungus and shredded chicken bring to a boil.
  6. Once boiling add the miki noodles then cook for 3 minutes while occasionally stirring.
  7. Add the bihon noodles and chicken liver then stir fry for 5 more minutes.
  8. Add the vegetables back in the wok then stir fry for a 2 more minutes.
  9. Season with Fish sauce and freshly ground black pepper. Serve with lemon wedges on the side.