Pancit miki with alamang is a great way to start your day! Try our recipe here! Have you heard of pancit miki before? It is a type of local pancit in the Philippines. With the use of fresh and thick noodles, miki has a distinct taste that makes it stand out from those of others. It is almost similar to pancit canton but still different. This is a little thicker than pancit mami noodles, but it is thinner than pancit lomi.
Can you now recognize it when placed together with other types of pancit? Miki can be stir fried like the other pancit or cooked as soup. It tastes best when mixed with pork, chicken, seafood, and even vegetables.
This pancit miki with alamang recipe is easy. It is only stir fried with cabbage and egg and eaten with alamang for extra flavor. Yum! You can pair this with bread or eat it as is. Enjoy!
- 3 tbsp. Alamang
- ½ kilo of Miki Noodles
- ¼ kilo of Cabbage
- 2 tbsp. Soy sauce
- 1 pc. Onion, 5 cloves Garlic and 4 pcs Calamansi
- 1 tsp. Salt, ½ pepper and Seasoning Granules
- 2 pcs. Eggs
- 2 tbsp. Sugar
- Oil for salute
- First cook the egg and add few salt and pepper then stir until scrambled. Set aside.
- Add oil and sauté the garlic and onions.
- Add the soy sauce, salt, pepper, seasoning granules, sugar and alamang then stir.
- Add the calamansi juice and stir again.
- Add the slice cabbage and stir until slightly soft.
- Add the miki noodles and stir until to cook and reduce the sauce.
- Serve and enjoy the Pancit Miki with alamang