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Pancit Miki Guisado

Pancit Miki Guisado is a Filipino noodle dish made with fresh thin miki noodles stir-fried alongside a flavorful medley of pork, shrimp, squid balls, vegetables, and savory seasonings.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Noodles recipe
Cuisine: Filipino
Keyword: miki guisado, pancit miki
Servings: 4 servings
Calories: 234kcal
Author: Manny

Ingredients

  • 1/2 kilo miki noodles
  • 1/2 cup fresh shrimp shelled
  • 100 grams squid balls quartered
  • 100 grams pork belly sliced into strips
  • 1 medium onion sliced
  • 5 cloves garlic minced
  • 1 small carrot julienne
  • 2 cups cabbage chopped
  • 1 chicken cube dilute in 1/2 cup water
  • 3 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt

Instructions

How to cook Pancit Miki Guisado:

  • Heat oil in a cooking pan. Put in pork and stir fry for 5 minutes.
  • Add-in onions and garlic, cook until the onions becomes soft.
  • Put in shrimp and stir fry for 1 minute, next add in the squid balls and stir fry for another 1 minute.
  • Add-in salt, pepper, soy sauce, oyster sauce, chicken cube (diluted). Stir and cook for 5 minutes.
  • Put-in the cabbage and carrot. Cook until vegetables are tender.
  • Put-in the miki noodles, and mix together with all the ingredients. Stir cook for 3-5 minutes.
  • Transfer to a serving plate, then serve.

Notes

Cooking Tips of Pancit Miki Guisado:

  1. Fresh Noodles for Optimal Texture: When making Pancit Miki Guisado, opt for fresh miki noodles as they deliver a superior texture and absorb flavors more effectively than dried alternatives.
  2. Balanced Seasoning: Achieve a harmonious taste by carefully balancing the seasonings. Start with a small amount of salt and pepper, gradually adjusting to your preference. Use soy sauce, oyster sauce, and a chicken cube diluted in water to build depth of flavor.
  3. Quick Seafood Cooking: To ensure the shrimp and squid balls remain tender and succulent, stir-fry them for just a minute each, allowing them to absorb the surrounding flavors without becoming overcooked.