Miki Bihon
Prep time
Cook time
Total time
Serves: 6
  • 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
  • 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.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2014/09/22/miki-bihon/