Miki Bihon

Ingredients for Miki Bihon

• 100 g Pancit bihon noodles
• 300 g Pancit miki noodles
• 2 cups cooked chicken breast, shredded
• 6 chicken livers
• 2 cups chicken stock
• 1 white onion, sliced
• 4 garlic cloves, minced
• 1 carrot, sliced
• 1 small pack snow peas
• 1 packed cup rehydrated wood ear fungus, sliced
• 1/3 cup soy sauce
• Fish sauce, to taste
• Freshly ground black pepper, to taste
• 1 lemon, sliced
• Oil, for cooking

How to cook Miki Bihon

1. 1.Soak the Pancit bihon in water for up to 10 minutes, then drain.
2. 2.Heat oil in a wok over medium heat; sauté garlic and onion. Stir-fry snow peas and carrot for 2 minutes, then set aside.
3. 3.Stir-fry chicken livers for 2 minutes, until browned on all sides.
4. 4.Add chicken stock, soy sauce, wood ear fungus, and shredded chicken; bring to a boil. Add Pancit miki and cook 3 minutes, stirring occasionally.
5. 5.Add bihon and livers; stir-fry 5 minutes. Return vegetables, cook 2 minutes, season with fish sauce and pepper, and serve with lemon.