Topic: Noodles
When talking about fresh miki, I always remember my father because this is his favorite dish to eat for Iftar during month of Ramadan. We used to stock many shrimps in the fridge every month of fasting because that was his favorite flavor for the fresh miki. I still remember one day in month of Ramadan when my mother was not around in the house, we were only two left with my father, I had class in my masteral degree in the afternoon so I did not able to cook for our Iftar, my off was 6:00 pm so by the time I reached home, it was already dark because it was very traffic during that time also. My father is not a big fan of restaurants food, he always prefer homemade meals so he has no choice but to cook for our Iftar. When I reached home, I saw pancit miki cooked in a very perfect way, I tasted it and it was really good, I asked him where did he buy and he said he cooked it, I was surprised since I didn't know that my father knew how to cook that way.
Here in Kuwait, I rarely cook pancit miki because the fresh miki here doesn't taste as good as the one in Philippines. I only knew one source of fresh miki here so I have no choice but to buy it when we were craving for it. I bought few grams of it 3 days ago and I had no time to cook until yesterday.
Ingredients :
200 g fresh miki
2 cups chicken breast, sliced into strips
1 carrot, julienned
? head of cabbage, shredded
1 cup bean sprouts
few dried mushrooms, soaked in water then sliced
1 ? cups shrimp broth (use water if you don’t have broth)
1 onion, sliced thinly
1 small red capsicum, sliced into strips
2 cloves garlic, crushed then minced
2 tbsp. light soy sauce
2 tbsp. oyster sauce
1 tbsp. fish sauce
? tsp. black pepper powder
1 tsp. cornstarch dissolved in 1 tbsp. water
1/2 tsp. sugar
1 tsp. sesame seed oil
3 tbsp. cooking oil
salt and pepper to taste
2 stalks green onions, sliced into 1 inch length diagonally
Hard boiled eggs, quartered (optional)
Directions:
1. Season the chicken with salt and pepper.
2. For the sauce, combine cornstarch solution, oyster sauce, fish sauce, black pepper powder, shrimp broth, sugar and sesame seed oil in a small bowl. Set aside.
3. Heat oil in a wok, brown the chicken meat, then add garlic and onion, stir for 1 minute.
4. Add all the vegetables except sprouts. Season with light sauce and stir fry for a minute.
5. Add the miki and toss several times, pour in the sauce mixture, stir until the sauce is thick.
6. Add the bean sprouts, stir for 30 seconds then off the heat.
7. Garnish with the green onions and slices of hard-boiled eggs.