If you are looking for an easy to cook pancit, I think this recipe will be a good choice. Its not only easy to cook, but it is also delicious. Just look for a good quality miki noodles which are sold usually in supermarkets. It is because the quality of the miki will definitely affect the outcome of your dish. There are miki sold in wet markets that has a bitter after taste so be sure to buy the good quality. Using bok choy for the veggie is I think the best option but you might substitute it with Chinese cabbage or Napa cabbage.
The Joy of Pancit Miki
If you’re in search of an easy-to-cook pancit dish, pancit miki is an excellent choice. Not only is it simple to prepare, but it’s also bursting with flavor. The key to a perfect noodle dish lies in selecting high-quality noodles, typically found in supermarkets. Be cautious of those sold in wet markets, as they often have a bitter aftertaste that can spoil the dish. This savory noodle dish can be customized with various vegetables, but bok choy is highly recommended. Alternatively, you can use Chinese cabbage or Napa cabbage, both of which complement the dish beautifully.
Marinating the Chicken for Rich Flavor
To begin, prepare the chicken fillet by marinating it with a mixture of soy sauce, granulated seasoning, black pepper, and oyster sauce. Ensure that the chicken is thoroughly coated with the marinade, then let it rest for about 30 minutes. This process infuses the chicken with deep, savory flavors that will elevate the entire dish.
Preparing the Miki Noodles
While the chicken is marinating, focus on the noodles. Soak them in hot water, using a pair of tongs to gently loosen them. Let the noodles stand for about ten minutes before draining them. This step is crucial as it softens the noodles and makes them ready for stir-frying.
Stir-Frying the Ingredients
Heat half a cup of cooking oil in a wok or a large pan. Once hot, add the marinated chicken and stir-fry for about five minutes until it’s fully cooked. Remove the chicken from the pan and set it aside. In the same pan, add the bok choy and stir-fry it for two minutes before setting it aside as well.
Building the Flavor Base
Using the same pan, sauté garlic until it becomes fragrant, followed by adding onions and cooking them until they turn soft. These aromatics form the base of the dish, imparting a rich, savory flavor that is essential to the miki dish.
Combining the Noodles and Sauce
Add the soaked noodles to the pan, stirring them for a few seconds. Season the noodles with soy sauce, a touch of sugar, black pepper, chicken powder, and oyster sauce. Toss the noodles until they are well-coated with the condiments. Continue tossing until the noodles are fully cooked and have absorbed the flavors.
Final Touches
To thicken the sauce, add a cornstarch slurry and stir until the sauce reaches the desired consistency. Then, reintroduce the cooked chicken pieces and bok choy to the pan, tossing them with the noodles to ensure everything is well mixed. Once everything is combined and heated through, turn off the heat and serve the miki noodles hot.
Food for Thought: The Cultural Significance of Pancit
Pancit, in its many variations, holds a special place in Filipino cuisine. It is often served during celebrations and gatherings, symbolizing longevity and good health due to the length of the noodles. The noodle is beloved for its hearty texture and rich flavors. Its origins can be traced back to Chinese immigrants in the Philippines, who introduced noodle dishes to the local cuisine. Over time, Filipinos have adapted these dishes to suit their own tastes and available ingredients, creating unique versions noodle dishes.
Versatility in Ingredients
One of the beauties of pancit mki is its versatility. While bok choy is an excellent vegetable choice, you can easily substitute it with Chinese cabbage or Napa cabbage without compromising the dish’s integrity. The noodles themselves can also be varied; fresh, high-quality noodles are ideal, but in a pinch, other types of noodles can be used.
Perfecting Your Pancit Miki
A few tips can help ensure your miki turns out perfectly every time. First, always marinate your chicken for at least 30 minutes to deepen the flavors. Second, when soaking the noodles, be gentle to avoid breaking them, ensuring they retain their texture. Finally, don’t rush the stir-frying process; taking your time to properly sauté the garlic and onions creates a flavorful base that makes all the difference.
Enjoying Pancit Miki
Pancit miki is best enjoyed fresh from the pan, served hot. Its rich, savory flavors and satisfying texture make it a crowd-pleaser at any meal. Whether you’re cooking it for a special occasion or a simple family dinner, it brings a taste of Filipino tradition and comfort to your table.
How to Cook Pancit Miki
Ingredients
- 500 grams fresh pancit miki
- 1/4 kilo chicken fillet strips
- 1 Tbsp. soy sauce for the chicken fillet
- 1 Tbsp. oyster sauce for the chicken fillet
- 1/2 tsp. granulated seasoning for the chicken fillet
- 1/2 tsp. ground black pepper for the chicken fillet
- 2 small bunches bok choi
- hot water for soaking noodles
- 2 Tbsp. soy sauce
- 2 Tbsp. oyster sauce
- 1 tsp. chicken powder
- 1/2 tsp. ground black pepper
- 1 tsp. granulated seasoning optional
- 3/4 cup water
- 1/4 cup cornstarch slurry 1 tsp. cornstarch + 1/4 cup water
Instructions
How to Cook Pancit Miki
- Put chicken fillet in bowl and add soy sauce, granulated seasoning, black pepper and oyster sauce.
- Mix the ingredients well until the chicken is coated with the marinade. Marinate the chicken fillet for 30 minutes.
- Soak the pancit miki in hot water and try to loosen it using a pair of tongs. Then let it stand for ten minutes and drain.
- Heat 1/2 cup of cooking oil in a wok or pan. Add the marinated chicken and stir fry for 5 minutes. When cooked, remove from pan and set aside.
- In the same pan, add the bok choy and stir fry for 2 minutes and set aside.
- In the same pan, add the garlic and saute until fragrant. Add the onion and saute until soft.
- Add the pancit miki and stir for a few seconds. Add soy sauce, sugar, black pepper, chicken powder and oyster sauce.
- Toss the noodles until well coated with the condiments. Toss until the noodles are cooked.
- Add the cornstarch slurry and stir until the sauce is thick. Then add the chicken pieces and bok choy then toss with the noodles.
- Turn off heat and serve hot.
Video
Notes
Cooking Tips
Choose the Best Quality Noodles Selecting high-quality noodles is crucial for the dish's success. Avoid noodles from wet markets that often have a bitter aftertaste, and opt for those sold in supermarkets instead. Fresh, good-quality noodles ensure the best texture and flavor for your miki dish. Marinate the Chicken Thoroughly To achieve rich, savory flavors, marinate the chicken fillet for at least 30 minutes. This allows the soy sauce, granulated seasoning, black pepper, and oyster sauce to deeply penetrate the meat. Well-marinated chicken enhances the overall taste of the dish. Perfect the Stir-Fry Process When stir-frying, make sure each ingredient is cooked separately to maintain its texture and flavor. Start with the marinated chicken, followed by the bok choy, and then the aromatics like garlic and onion. This method ensures that each component is perfectly cooked and contributes to the dish's harmony.
