“Pansit or pancit miki are soft yellow egg noodles, usually flat and thick, used normally in soups or pan fried in Filipino cuisine. They are of Chinese origin.”
Difficulty: ★★
Preparation time: 30 min
Cooking time: 30 min
Servings: 6
Calories per serving: 237 kcal
Ingredients:
- Pancit Miki – 450 g
- Pork – 100 g
- Squid balls – 120 g
- Kikiam sausage – 120 g
- Cabbage – 80 g
- Carrots – 80 g
- Baguio beans – 50 g
- Small Onion – 1 pc
- Garlic – 5 cloves
- Mama Sita’s oyster sauce – 1 pack (60 g)
- Soy sauce to taste
- Maggie Magic Sarap to taste
Directions:
- Peel and slice the onion in wedges
- Cut the squid balls in 8 pieces
- Slice the kikiam sausage in slices
- Slice the cabbage thinly
- Slice the carrots
- Remove the head and tail of the baguio beans including the hard fiber in between
- Cut the pork in stripes
- Heat the oil in a large pan or a wok
- Pan fry the pork until golden and cruncky and set aside
- Pan fry the garlic and onion
- Add the sausage and the squid balls then toss well
- Add the carrots and mix
- Add the baguio beans
- Add back the meat but reserve some for decoration
- Season to taste with soy sauce and add 1 cup water
- Add the pancit Miki and mix all
- Allow the vegetables to soften and then add the cabbage
- Add the oyster sauce and mix
- Saeson to taste with Magic Sarap
- Plate the dish and top with the remaining meat
