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Miki Bihon Pancit cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you very easily, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Miki Bihon Pancit dishes which you make.
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Composition - Miki Bihon Pancit:
- Need 1 (16 oz) for package miki noodles
- Need 4 cups for chicken stock
- Get 1 - (8 ounces)package rice noodles
- Prepare 2 tbsp. of cooking oil
- Need 1/2 lb of shrimps, peeled and deveined
- Make ready 1 cup for fish balls, halved (depending on size)
- You need 1 of small onion, peeled and chopped
- Prepare 3-4 cloves - garlic, peeled and minced
- Give 1/2 lb of boneless, skinless chicken thigh meat, diced
- Prepare 2 for large carrots, peeled and cut into matchsticks
- Make ready 1 for small cabbage, shredded
- Prepare 6 tbsp. soy sauce
- Provide 2 tbsp. for oyster sauce
- You need 1 tsp salt
- Provide 1 tsp ground black pepper
- Make ready of green onions, chopped
- Get of calamansi or lemon, cut into wedges
Miki Bihon Pancit how to cook:
- In a sauce pot over medium heat, bring about 3 cups water to a boil. Submerge miki noodles for about 1 minute to rinse off natural oils. Remove from pot and drain well.
- In a large pot over medium heat, add chicken stock and bring to a boil. Submerge rice noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or just until softened. Drain noodles and reserve about 2 cups of the broth.
- In a wide skillet (or wok) over medium heat, heat about 1 tablespoon oil. Add shrimps and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels. Set aside.
- Wipe down skillet and add more oil as needed. Add fish balls and cook, stirring occasionally, until lightly browned. Remove from heat and drain on paper towels. Set aside.
- Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned. Add carrots and cook for about 1 minute. Add cabbage. Return shrimps and fish balls to skillet. Continue to cook until vegetables are tender yet crisp. Remove from heat and set aside.
- In the skillet, add reserved 2 cups broth, soy sauce, and oyster sauce. Stir until combined and bring to a boil. Add miki noodles and cook for about 1 minute. Add rice noodles and vegetable mixture. Season with salt and pepper to taste. Continue to cook, stirring regularly, for about 3 to 5 minutes or until noodles are cooked but firm to bite, vegetables are tender yet crisp and liquid is absorbed.
- Garnish with green onions and serve with calamansi. Serve hot and enjoy!
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