Pancit Miki

Ingredients :

  • 1/2 lb. Chinese egg noodles
  • 2 pcs. dried mushrooms, soaked in water for about 30 minutes
  • 4 tbsp. canola oil
  • 1 egg, slightly beaten
  • 1/4 lb. lean pork, cut into strips
  • 1 tbsp. patis (fish sauce)
  • 1 tbsp. cornstarch
  • 1/4 lb. bean sprouts
  • 1 tbsp. soy sauce
  • 1/2 cup chicken stock
  • 1/4 cup minced green onions, for garnish
(Kitchen Conversion)

Cooking Procedures :

  1. Cook noodles according to package directions.  Drain.  Stir in 1 tbsp. cooking oil to keep noodles from sticking together.  Transfer to a serving platter.  Keep noodles warm by tenting it with foil.
  2. Heat 1 tbsp. oil in a skillet, make a thin omelet of the egg.  Cut it into strips.  Set aside.  Drain mushrooms, discard tough stems, and slice thinly.  Set aside.
  3. Combine pork, patis and cornstarch.  Heat 2 tbsp. of the oil in a skillet and stir coated pork pieces in oil over medium heat.  Cook until pork is firm.
  4. Add bean sprouts, sliced mushrooms, soy sauce and chicken stock.  Stir and cook for 3-5 minutes, or until bean sprouts are done.  Remove from heat.
  5. Pour vegetables-meat mixture over cooked noodles in serving platter.  Garnish with fried egg strips and minced green onions.
  6. Makes 4 servings.

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