Pancit Miki Guisado (Stir-Fried Miki Noodles)
Pancit Miki Guisado is a Filipino stir-fried noodle dish featuring fresh, thick wheat noodles (miki) tossed with tender chicken and crisp vegetables in a savory-sweet sauce. This quick-cooking, one-pan meal combines crunchy snow peas, sweet cabbage, and carrots with aromatic garlic and onions, finished with a bright splash of calamansi juice that perfectly balances the dish's robust flavors. Popular as both a weeknight dinner and celebration food, it represents the practical yet flavorful nature of Filipino home cooking.
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
- First, wash the miki noodles thoroughly under running water, gently rubbing them to remove all excess salt. Drain well and set aside.
- In a large wok, heat cooking oil over medium-high heat. Add the sliced chicken and cook for 5-7 minutes until lightly browned, stirring often.
- Add onions and garlic to the browned chicken. Cook for 2 minutes until fragrant. Season with salt and pepper, then pour in the soy sauce and oyster sauce. Add a splash of water if needed.
- Add carrots and red bell peppers. Cook for 2 minutes until slightly tender but still crisp. Add green onions and stir everything together.
- Add your washed miki noodles to the wok. Gently toss everything together for about 3 minutes. Add the par-boiled snow peas and continue tossing until well combined.
- Lower the heat and add the sliced cabbage. Cover the wok and let it cook for 1-2 minutes until the cabbage just starts to wilt but stays crunchy.
- Turn off the heat and taste. Add more salt, pepper, or soy sauce if needed. Transfer everything to a serving plate and sprinkle with additional green onions.
- Serve hot with calamansi or lemon wedges on the side. For the best flavor, squeeze the calamansi over your noodles just before eating.
- Remember: Keep your heat medium-high throughout cooking unless specified, and don't overcook the vegetables – they should stay crisp and colorful.
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
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 18gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 90mgSodium: 680mgPotassium: 316mgFiber: 4gSugar: 5gVitamin A: 6810IUVitamin C: 70mgCalcium: 44mgIron: 2mg
Tried this recipe?Let us know how it was!