This Pancit miki guisado recipe is just the best, because of the vegetables. I love snow peas, cabbage and carrots in my pancit. The snow peas gives it some crunch, the cabbage and carrots give it a touch of sweetness and juice. So it doesn’t taste greasy.
400 grams fresh miki noodles (wash thoroughly in running water until all salt are gone)
1-2 pcs boneless chicken breast, sliced
1medium onion, sliced
3 cloves garlic, minced
1/4 cabbage, sliced
1 cup julienned carrots
1 red bell pepper
2 cups snow peas, par-boiled
4 tbs soy sauce
2 tbs oyster sauce
Salt and ground black pepper to taste
In a large wok, fry chicken in oil, cook and stir constantly until brownish in color.
Add onion and garlic then salt, pepper, soy sauce and oyster sauce, add little water if needed.
Next, add in the carrots, red bell pepper, green onions and cook for 2 minutes.
Once carrots are tender, add your noodles. Cook for 3 minutes then add the par-boiled snow peas. Continue stirring until noodles are cooked. Toss in cabbage and cover pan to partially cook. Turn off heat and transfer to a serving plate.
Serve with fresh slice of Calamansi on the side.
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