Pancit Miki Guisado was always my comfort food, but it wasn’t until I became a mom that I truly appreciated this quick and heartwarming dish. My 7-year-old son, Liam, lights up whenever he smells the garlic and onions hitting the pan.
It’s become our special Thursday night tradition when everyone’s tired from school and work but still craving something homemade and delicious.
This 30-minute recipe combines chewy fresh miki noodles with tender chicken and crisp vegetables, bringing the authentic flavors of my Lola’s kitchen to our busy modern life.
What I love most about this version of Pancit Miki Guisado is how it strikes the perfect balance between convenience and tradition. The snow peas add that satisfying crunch my son loves, while the cabbage and carrots bring a natural sweetness that makes it so much better than takeout. A generous squeeze of calamansi at the end (just like how my mom taught me) brings all the flavors together.
Why You’ll Love This Recipe
- Ready in just 30 minutes – perfect for busy weeknight dinners
- One-pan cooking means minimal cleanup
- Customizable with your favorite vegetables
- Authentic Filipino flavors with a healthy twist
- Perfect balance of textures – chewy noodles, tender chicken, and crisp vegetables
- Great for family gatherings or potlucks
Pancit Miki Guisado (Stir-Fried Miki Noodles)
Equipment
- Large wok or deep skillet (kawali) for even heat distribution and easy tossing
- Sharp knife (kutsilyo) for precise vegetable cutting
- Cutting board (Tabla) for ingredient preparation
- Colander (salaan) for washing noodles
- Measuring spoons and cups (panukat) for precise measurements
- Tongs [Sipit] for tossing noodles
- Pot with lid for par-boiling snow peas
Ingredients
For the Noodles and Protein
- 400 g fresh miki noodles miswa na makapal – thoroughly washed
- 1-2 pieces chicken breast dibdib ng manok, sliced thinly
- 4 tablespoons cooking oil mantika
Vegetables (Gulay)
- 1 medium onion sibuyas, sliced
- 3 cloves garlic bawang, minced
- ¼ head cabbage repolyo, sliced thinly
- 1 cup carrots karot, julienned
- 1 red bell pepper pulang paminta, sliced
- 2 cups snow peas chicharo, par-boiled
- 2 stalks green onions sibuyas na mura, chopped
Sauce and Seasonings
- 4 tablespoons soy sauce toyo
- 2 tablespoons oyster sauce sarsa ng talaba
- Salt asin and ground black pepper (dinurog na paminta) to taste
- Calamansi or lemon for serving
Instructions
- Heat a large wok or kawali over medium-high heat (375°F/190°C). First, thoroughly wash the miki noodles (miswa na makapal) under cold running water, gently rubbing them to remove excess salt (asin). Drain well and set aside. This step is crucial to prevent your dish from becoming too salty.
- Add cooking oil to your hot wok. Once the oil is shimmering, add the sliced chicken breast (dibdib ng manok) and cook for 5-7 minutes, stirring constantly until it turns light brown. Push the chicken to one side of the wok.
- Lower the heat to medium (350°F/175°C) and add the sliced onions (sibuyas) and minced garlic (bawang). Cook for 2 minutes until your garlic becomes fragrant and onions turn translucent. Season with salt and ground black pepper (paminta), then add soy sauce (toyo) and oyster sauce (sarsa ng talaba). If the mixture looks too dry, add a small splash of water.
- Add the julienned carrots (karot) and sliced red bell peppers (pulang paminta). Stir-fry for 2 minutes until the vegetables start to soften but still maintain their crunch. Add the chopped green onions (sibuyas na mura) and toss everything together.
- Now add your washed miki noodles to the wok. Using tongs (sipit), gently toss the noodles with the chicken and vegetable mixture for about 3 minutes. Add the par-boiled snow peas (chicharo) and continue tossing until everything is well combined.
- Reduce heat to low (300°F/150°C) and add the sliced cabbage (repolyo). Cover the wok with a lid and let it cook for 1-2 minutes until the cabbage slightly wilts but still maintains its crunch. This step is called “pasingawan” in Tagalog, or steam-cooking.
- Turn off the heat and taste the dish. Adjust the seasoning with additional salt, pepper, or soy sauce if needed. Transfer your Pancit Miki Guisado to a serving plate (bandehado) and garnish with additional green onions.
- Serve hot and place calamansi or lemon wedges on the side. Teach your guests the traditional way of eating pancit: “Pigaan ng kalamansi bago kainin” – squeeze the calamansi over the noodles before eating to brighten the flavors and bring all the ingredients together.
Tips from Lola’s Kitchen
- Always wash miki noodles thoroughly to remove excess salt and prevent the dish from becoming too salty
- Cut all vegetables in similar sizes for even cooking
- Par-boil snow peas separately to maintain their crunch and bright color
- Don’t overcook the vegetables to maintain their nutrients and texture
- Add liquid gradually to avoid making the dish too wet
- Taste before adding salt, as soy sauce and oyster sauce already contain salt
Traditional Serving Suggestions
- Serve hot with calamansi or lemon wedges
- Pair with lumping shanghai (spring rolls)
- Offer additional condiments like:
- Soy sauce (toyo)
- Ground black pepper (paminta)
- Chili garlic oil (labuyo sa mantika)
Troubleshooting
- If noodles are too dry: Add a splash of chicken broth or water
- If too salty: Add a squeeze of calamansi or lemon juice to balance the flavor
- If noodles are clumping: Toss frequently while cooking and add a small amount of oil
- If vegetables are too crunchy: Cover and steam for an additional 1-2 minutes
Ingredient Alternatives
- Chicken: Can be replaced with pork, shrimp, or tofu
- Snow peas: Substitute with green beans (sitaw) or snap peas
- Bell peppers: Use any color or replace with julienned carrots
- Miki noodles: Can use egg noodles or pancit canton in a pinch
- Oyster sauce: Use vegetarian mushroom sauce for vegetarian version
- Calamansi: Lemon or lime juice
Storage & Reheating
- Store in an airtight container in the refrigerator for up to 3 days
- When reheating:
- Add a splash of water or chicken broth
- Heat in a pan over medium heat, stirring occasionally
- Microwave: Heat in 30-second intervals, stirring between each
- Not recommended for freezing
Variations
- Seafood Miki: Use shrimp, squid, and mussels instead of chicken
- Vegetarian Miki: Replace meat with tofu and mushrooms
- Spicy Miki: Add chopped bird’s eye chilies (siling labuyo)
- Loaded Miki: Add quail eggs and liver
- Special Miki: Top with crispy garlic chips and chicharon
FAQs
Q: Why do I need to wash the miki noodles? A: Fresh miki noodles are typically preserved with salt. Washing removes excess salt and prevents your dish from becoming too salty. Q: Can I prepare this in advance? A: Yes, but it’s best served fresh. If preparing ahead, slightly undercook the vegetables and reheat gently. Q: How do I prevent the noodles from becoming mushy? A: Don’t overcook them and toss frequently while cooking. Cook vegetables separately if needed. Q: Is this dish spicy? A: No, but you can add bird’s eye chilies or chili garlic oil for heat. Q: Can I make this gluten-free? A: Traditional miki noodles contain wheat. Use rice noodles and gluten-free soy sauce for a gluten-free version.
Pancit Miki Guisado (Stir-Fried Miki Noodles)Nutrition
The Story Behind Pancit Miki Guisado
Pancit Miki Guisado, a beloved staple in Filipino kitchens, tells the story of Chinese influence on Philippine cuisine, particularly through the introduction of noodle dishes or “pancit” – a term derived from the Hokkien word “pian e sit,” meaning “something convenient to eat.” While many know the more famous Pancit Canton or Bihon, Miki noodles hold a special place in Filipino comfort food, especially in regions like Batangas and Bulacan where fresh miki noodles are locally made.
These distinctive wheat noodles, thicker and chewier than their rice-based counterparts, were traditionally made fresh in local markets. Vendors would knead and pull the dough by hand, creating strands that had the perfect bite and texture. The “guisado” cooking method – a style of stir-frying that allows ingredients to absorb flavors while retaining their textures – transformed these simple noodles into a complete meal that could feed an entire family.
Today’s Pancit Miki Guisado reflects both tradition and adaptation. While the basic elements remain unchanged – fresh miki noodles, tender meat, and crisp vegetables – modern home cooks have embraced variations that suit their families’ tastes. Some regions add quail eggs or chicken liver, while others incorporate local vegetables like sayote or native pechay. What remains consistent is the dish’s ability to bring people together, whether for everyday meals or special occasions, as Filipinos believe that noodles symbolize long life and good fortune.
The evolution of this dish also mirrors the Filipino talent for adapting foreign influences into something uniquely their own. While Chinese in origin, the addition of calamansi, the preference for chicken as protein, and the combination of vegetables used make Pancit Miki Guisado distinctly Filipino. It’s this ability to honor both tradition and innovation that keeps this dish relevant in modern Filipino cuisine, from humble carinderias to family celebrations.
