Level Up Your Lunch: Miki Bihon Guisado – The Easy & Flavorful Filipino Dish

Are you ready to enhance your taste buds with Filipino dishes, like those of Amber? Have you ever tasted Mike Bihon Guisado, a Filipino stir-fried food containing both egg noodles and rice noodles? Like many Pancit dishes, the Mike noodles are a sort of egg noodle,  thicker in size, while Bihon, the thinner one, is similar to rice noodles. 

This fabulous mixture of meat and veggies with seafood can elevate your taste for a midday snack. It may also serve as a filling dish if you meet friends for lunch or have the craving to eat a full meal. So if you are about to look for a Filipino and savoury dish, this article is for you.

Serving sizes and prices on the Amber Menu:

How to Cook Miki Bihon Guisado?

Well! It takes less than an hour to cook this delicious recipe. Follow the instructions for cooking to serve it accordingly.

• Pick boneless meat, which might be  chicken breast or pork/beef/fish balls 
• Select vegetables according  to your preferences
• Select your marine product. Seafood may include shrimp or oysters
• Add Mike noodles (pale yellow noodles/egg noodles)
• Put Bihon noodles into the mixture
• Mixing and stirring the dish  with high and medium flames accordingly
• Add broth according to the quantity of noodles
• Avoid overcooking noodles, i.e, check that noodles do not soak up too much liquid
• Serve with citrus  fruit for garnishing

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Total time: 40 minutes

See How Easy It Is! Miki Bihon Guisado Recipe Video:

Ingredients

Instructions

1. Put the chicken stock in a large skillet and heat it over medium heat to a boil.
2. Keep Bihon under the surface of the liquid and cook for a minute or two; it will result in softening the Bihon. Reserve 2 cups of broth while draining noodles.
3. Use a large pan to heat a tablespoon of oil.
4. Put the shrimp in and keep cooking for up to 120 seconds, as long as its color turns pink. Separate it from the flame and drain it with paper towels.
5. Adding fish balls might need more oil; therefore, wipe down the pan. Keep cooking until the fish ball gets lightly browned. Use paper towels for drainage after removing from the fire. Place it separately.
6. Now put in onions and garlic and keep cooking until they become soft.
7. Now add chicken for cooking and keep stirring for five minutes maximum or when its color turns light brown.
8.  Now add carrots and cook for 60 seconds.
9. Add cabbage and cook for another 1 minute.
10. Now add shrimp and fish balls to the pot and keep cooking veggies until they turn crispy.
11. Now remove from the flame and place separately.
12. Pour 2 reserved cups of broth into the pot/pan and Kecap Manis. Keep stirring and boil them after they are combined.
13. Now mix the Miki noodles properly in the broth. Miki will soften after soaking in the broth. Keep it continuous from 1 to 2 minutes.
14. Now mix Bihon noodles and vegetables, and add salt and pepper as per your taste.
15. Keep cooking and mixing for 5 minutes (maximum). Make sure the noodles are not overcooked and are ready to bite, the vegetables are crispy, and the broth is absorbed according to your preferences.
16. Serve it hot on a serving platter. For adornment and adding taste, serve with green onion and Calamansi.

Cooking Tips

• Miki noodles need hot water for cooking so that there is no natural oil remaining, and the noodles don’t get soupy.
• In the case of Bihon, breathing is better than soaking in warm water. Adding to chicken stock brings a more unique flavor to it. This step does not take too long, which involves softening of noodle strands.
• For healthy and brisk cooking, cut the meat and vegetables into uniform sizes.
• Use a wok for stir-frying, but using a large pot having high sides is not a bad choice either.
• To avoid breakage of noodles and keep them intact, use a pair of tongs that help you in tossing the ingredients together.

Important Notes

• It is best to have dry or fresh Miki noodles, but if you don’t have them, replace them with 16 ounces, soaking them in hot water to get rid of natural oils.
• Keep the submerging process brief  so that noodles don’t get mushy
• In case you don’t have sweet soy sauce, put soy sauce and brown sugar in a ratio of ¼ and ⅛, respectively. Put them together in a saucepan, cooking it on less heat so that it gets thick and syrupy.

Serving Options

Miki Bihon serves as a mid-day snack as well as a Filling dish. Being a stir-fried food, Miki Bihon is enjoyed with fresh citrus, like lemon and calamansi

For preserving the leftovers, you need to place them in a pot that can be closed with a lid. It should be refrigerated for 72 hours.

Note: This dish is not freezing-friendly and may turn mushy when frozen and thawed. You may reheat it in the microwave with a gap of  60 to 120 seconds. Until heated completely, you need to stir it during the gap of time.

Nutritional information

• Carbohydrates: 40 g
• Protein: 17 g
• Fat: 12 g
  • Saturated Fat: 3 g
  • Trans fat: 1 g
• Cholesterol: 82  mg
• Sodium: 489 gm
• Potassium: 434 gm
• Fiber: 2 gm
• Sugar: 7 gm
• Vitamin A: 1945 IU
• Vitamin C: 23 mg 
• Calcium:102 mg
• Iron: 2 mg