A flavorful noodle dish! Pancit Miki - Easy Filipino Recipes with Lutong Baps - Video

Miki is a type of egg noodles used in Filipino cuisine. In this recipe, we stir fry it with some shrimp, fish cakes, and vegetables for a saucy and savory pancit!

Pancit Miki (Saucy Egg Noodles)

[INGREDIENTS]

1 pack fresh miki (egg noodles)
1 stalk celery (kintsay)
1 bell pepper (atsal)
1 onion (sibuyas)
3 cloves garlic (bawang)
1 carrot (karot)
1/2 head of cabbage (repolyo)
2 stalks green onion (dahon ng sibuyas)
4 sheets or 1 cup fish cakes (kikiam)
250g shrimp (hipon)
1 tbsp flour (arina)
1 tbsp oyster sauce
cooking oil (mantika)
salt, to taste (asin)
white pepper, to taste (paminta)
water, as needed (tubig)

[PROCEDURE]

1. Soak the egg noodles. Dice the celery, bell pepper, and onion. Mince the garlic.
2. Peel and julienne the carrot, slice the green onions, chop the cabbage, slice the fish cakes, peel the shrimp while saving the shells.
3. In a pan, heat up about 1~2 tbsp of oil over medium heat. Fry the shrimps for about a 30~45 seconds each side, just until they turn pink, then remove them. In the same pan, stir fry the carrots, green onions, and cabbage. Add about 1/2 tbsp salt and 1 tsp white pepper. Stir fry for 2~3 minutes or until the vegetables are slightly softened. Set aside.
4. In the same pan, cook the shrimp shells for about 2 minutes or until the fishy smell is gone. Add salt and about 1/2 liter of water and bring to a boil. Simmer for 5~10 minutes, then strain the broth and set aside.
5. Clean the pan, then heat over low heat. Add 3 tbsp oil and 1 tbsp flour. Cook over low heat for about 5~10 minutes or until the roux turns a light golden brown. Add onions, garlic, bell pepper, and celery and cook for about 1 minute or until fragrant. Add oyster sauce and 1 tsp white pepper, then stir. Add the shrimp broth and simmer until thickened.
NOTE: Creating a roux adds a more complex smoky and nutty flavor to the dish! Be careful though, as the hot oil might splatter.
6. Add the fish cakes and cook for about 3~4 minutes. Add more broth or water if the sauce is too thick. If using fresh, soaked noodles, add the noodles together with the vegetables and shrimp, and cook for 5 minutes. If using dried noodles, add the noodles earlier and cook for at least five minutes before adding the rest of the ingredients. Mix well and taste for seasoning. Serve with a side of kalamansi and patis.

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