Pancit MIKI Guisado

Pancit Miki guisado is another variation of the pancit or noodle dishes here in our province.  It is usually cooked the same way as we cook rice noodles or bihon and pancit Canton or lo mein. In our province, there are some styles in cooking Pancit Miki Guisado. For all of you to know this style I copied from my grandmother, it was almost a year when I started trying out the way she cooks the Miki Guisado and fortunately, i manage to copy some of its taste. This fresh Miki noodles are some how quite salty and can easily get mushy, the reason is that this Miki is already partially cooked.

Depending on the class of the Pancit Miki Guisado, Sometimes you will need the time to check all the pancit Miki in your wet market to be sure that it is the perfect noodles that you will use.

Make sure you wash the Miki in running water or dip it in a boiling water to rinse off some of the salt.

 Okay, here we go we will need these,

Ingredients:

• 1 lb miki noodles
• ¼ lb Pork belly, sliced
• 1 cups Cabbage, chopped
• 1 cup shredded Carrots
• 1 medium onion, sliced
• 5 tablespoons soy sauce
• 1 tablespoon oyster sauce
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons cooking oil

Instructions

1. Heat oil in a pan.
2. Put-in the Pork belly. Stir and cook for 2 minutes.
3. Separate some of the Pork belly
   
4. Add the onions. Cook until onions becomes soft.
   
5. Now Add-in salt, pepper, soy sauce, and oyster sauce. Stir and cook for 5 to 7 minutes. Important reminder: Add a little water as necessary.
   
6. Add-in the Cabbage and Carrots. Cook until vegetables are tender.
   
7. Wash the miki noodles, and drain
   
8. Add-in the miki noodles, and then stir. Cook for another 5 minutes.
   
9. Turn-off heat and transfer to a serving plater.
   
10. Serve Hot. Share and enjoy!