Cooking Filipino Pancit Miki Guisado - Video

Looking for someting to eat for Merienda? Here's one....

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Ingredients:
Noodles: 500g–1kg Fresh Miki noodles (washed with hot water)
Protein: Pork belly/strips (400g), chicken, shrimp, or squid balls
Flavor Base: 1-2 pcs Shrimp Cubes, garlic, onion, soy sauce, and oyster sauce
Vegetables: Carrots, cabbage, green beans (sitsaro/baguio beans), and celery
Broth: 2-3 cups chicken or pork broth

Prep & Cook:

Sauté: Heat oil and sauté garlic and onion until fragrant. Add the meat and cook until browned.

Season & Simmer: Stir in soy sauce and oyster sauce, then pour in the broth. Bring to a simmer to create the flavorful liquid base.

Add Noodles: Add the rinsed miki noodles. Simmer for 3–5 minutes, allowing them to absorb the broth without drying out.

Incorporate Vegetables: Add the vegetables and cook until crisp-tender.
Thicken: Pour in the cornstarch slurry and stir until the sauce reaches a glossy, thick consistency.

Serve: Garnish with green onions or fried garlic. Always serve with calamansi for a citrusy balance.