Miki Bihon Guisado for Ate Tess’s Birthday

Okay, just when it’s the day before our swimming, when we are going to take pictures wearing skimpy swimsuits and summer wears is the day I stuff my face with delicious and tasty noodles.

But hey, we are celebrating something today.

For you, LIFE IS JUST BEGINNING. Okay, it’s all I can do to not reveal your age, LOL!

I know, I’m sort of revealing it in that statement, anyway.

Happy Happy Birthday Ate Tess!!

Wishing you more Birthdays to come!

On a sidenote: Cooking mikibihon is the same as cooking bihon guisado only there are two kinds of noodles in it. I didn’t cook this dish today. Tita Luz did for ate Tess’s birthday.

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Miki Bihon Guisado for Ate Tess’s Birthday

Ingredients

Scale
  • 250g ricestick noodles (bihon noodles)
  • 250g egg noodles (miki noodles)
  • 4 tbsp oil
  • 4 cloves garlic,minced
  • 1 medium onion – roughly chopped
  • 1 carrots, jullienned
  • 3 celery,sliced (optional)
  • 1 cabbage,shredded
  • 250g chicken or pork liver sliced
  • 200g sliced meat – chicken, pork, shrimp or combination of these*
  • 3 chinese sausage,sliced
  • 250g beans, sliced diagonally
  • 4 cups stock
  • 6 Tbsp soy sauce
  • freshly ground pepper
  • salt
  • additional stock or water
  • calamondin/calamansi for garnish

Instructions

  1. Blanch the egg noodles and set aside
  2. Soak the dried noodles in water for 10 minutes to soften and set aside.
  3. Heat 2 tbsp oil in a large wok. Sauté half of the garlic and onion until transluscent. Add meat and chinese sausage and stir-fry for a few seconds. Add ¼ cup stock and simmer for a few seconds.
  4. Mix in veggies and season with salt and pepper. Stir-fry for a few seconds. Be careful not to overcook the veggies.Transfer to a dish and set aside.
  5. In the same wok, heat remaining oil and sauté remaining onion and garlic.
  6. Pour in stock and season with freshly ground pepper. Simmer for a few minutes then add the noodles.
  7. If there is a stock left from the vegetables,add it in.
  8. Pour in soy sauce and toss until it’s cooked.At the end there should be no sauce left but the noodles should still be moist, cooked but not soggy.
  9. Mix in the stir-fired meat and veggies.
  10. Serve with calamansi/calamondin.Calamansi is to be squeezed into the pancit bihon before eating.

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7 Responses

  1. Weh gusto ko niyan!!! Tagal ko na rin ndi nakakain ng miki bihon. Happy Birthday Ate Tess!!! (naki-ate diba?)

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

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