Pansit Miki Gisado. Often times flat egg noodles are hard to find at most Metro Manila supermarket. For some reason noodle racks of these supermarkets are overfilled with canton and bihon noodles, it seems that Metro Manila dwellers are only able to cook these two types of noodles, pansit canton or pansit bihon that’s why other types of noodles are most of the time are not available. When ever I want to have or to cook noodles other than bihon or canton I have to visit the supermarkets that cater to the well-to-do families. On these groceries most likely you could find varieties of noodles both imported and local. On this recipe I needed a flat miki noodles, it is basically a flat egg noodles. I used a similar Vietnamese egg noodles called mi trung, they are packed in balls at 500g a bag. It doesn’t matter what brand it is. If this noodle is not available at your location, any flat noodle would do you could also use the Vigan miki noodles. Of course cooking times is adjusted accordingly with respect to the kind of egg noodles used. Here is the recipe of my Pansit Miki Gisado.
1 kilo miki noodles
150 grams chicken thighs, boiled, cut into thin slices
150 grams pork, boiled, cut into thin slices
6-8 cups stock from boiling the pork and chicken
100 grams medium size shrimp, shelled
1 small size carrot, cut into thin slices
2 cups mung bean sprouts, togue, trimmed
1 cup green beans, cut diagonally
2-3 stalk spring onions, chopped
1 medium size onion, chopped
1/2 head garlic, chopped
1/4 cup soy sauce
salt and pepper
In a large wok, sauté onion and garlic. Add pork, chicken and shrimp stir for 2 to 3 minutes, add soy sauce and stir cook for another 2 to 3 minutes. Add 6 to 8 cup of stock, let boil and simmer for 3 to 5 minutes. Add in miki noodles, green beans and carrot, stir cook for 5 to 8 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary. Add the togue and stir cook for another 2 to 3 minutes. Season with salt and pepper to taste, garnish with spring onions. Serve hot.