Recipe for Pancit Miki Guisado
Enjoy a lighter, more vibrant take on a Filipino classic with this Pancit Miki Guisado. Featuring thick, chewy fresh egg noodles stir-fried with savoury minced pork, juicy shrimp, and a colourful medley of napa cabbage and carrots, this dish is a masterclass in balance and simplicity. By using minced pork instead of the traditional heavy pork belly and emphasizing a "layered cooking" technique, we ensure every ingredient retains its perfect texture and fresh flavour. Served with a essential squeeze of lemon to brighten the savoury sauce, it’s a beautiful, comforting meal that truly proves we "eat with our eyes first."Please refer to the video instructions at the end of the recipe if you’d like to see how to make Pancit Miki Guisado in action.
Equipment
- 1 large non-stick skillet or wok
Ingredients
Main Ingredients:
- 400 grams fresh miki noodles (Filipino egg noodles)
- 250 grams minced pork
- 165 grams shrimp, peeled and deveined
- 225 grams napa cabbage
- 1 small carrot
- ½ tablespoon freshly minced garlic
- 3 green onions
Sauce:
- 285 mL chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon fish sauce
Seasoning (to taste):
- Salt, pepper, mushroom powder
Highly Recommended:
- Calamansi or lemon wedges for serving
Instructions
- Prepare the Ingredients:Julienne the carrot, cut the napa cabbage into bite-sized pieces, and chop the green onions. Set aside. Pancit Miki Guisado is very adaptable, so you may substitute or add vegetables based on what you have available.In a small bowl, combine the chicken broth, soy sauce, oyster sauce, and fish sauce. Whisk until well combined, then set aside.Bring a pot of water to a boil. Quickly dip the fresh miki noodles into the boiling water for about 30 seconds to remove excess surface oil and soften them slightly. Lift them out, drain well, and set aside.
- Cook:Heat 1 tablespoon of oil in a wok or large pan over medium-high heat. Add the garlic and sauté until fragrant.Add the minced pork and season with a small pinch of salt. Cook until nicely browned. Add the shrimp and, if using, a pinch of mushroom powder for extra umami flavour. Cook until the shrimp turn pink. Transfer the pork and shrimp to a plate and set aside.Using the same pan, add a little more oil if needed. Turn the heat to high and add the carrot and napa cabbage. Stir-fry until the vegetables are just tender-crisp. Remove from the pan and set aside with the pork and shrimp.Pour the prepared sauce into the pan and bring it to a gentle boil. Add the blanched miki noodles and toss gently. Cook until the noodles have absorbed most of the sauce.Return the cooked minced pork, shrimp, carrot, and napa cabbage to the pan. Toss over high heat for about 1 minute, until everything is well combined and steaming hot.Turn off the heat and stir in the chopped green onions. The residual heat will soften them slightly while keeping their fresh flavour and aroma.
- Serve:Transfer the Pancit Miki Guisado to a serving platter. Serve with calamansi or lemon wedges, and squeeze the juice over the noodles just before eating to balance the savoury flavours.