Pancit Miki Bihon: Mixed Egg and Rice Noodles
Recipe Guy
Filipino mixed noodles | Celebration pancit | Two textures
Chewy miki and fine bihon make a noodle platter with two distinct textures. Chicken, cabbage, carrots, and green beans fill out the mix, with optional shrimp for another savory layer. The noodles enter the broth in stages so neither has to follow the other's timing.
Why make it: This version keeps the platter flexible with fresh or refrigerated miki, dried bihon, and the kind of vegetables most U.S. cooks can shop in one trip.
Fresh From the Kitchen
About This Recipe
The dried bihon is soaked until flexible, drained, and given the first turn in the seasoned chicken broth. Fresh miki comes later because it needs loosening and heating rather than the same hydration as the rice noodles.
Soy sauce and oyster sauce season both kinds of noodle, while the vegetables add texture throughout the tangle. A wide pan gives you room to lift and turn everything together. Calamansi or lemon at the table adds a sharp finish without more salty sauce.
Cooking Notes
- Drain soaked bihon thoroughly before it enters the broth. Extra soaking water changes how much liquid the noodles must absorb and can leave the finished platter wetter than intended.
- Check the miki package before rinsing or heating it, since fresh noodles vary. Separate the strands gently rather than pulling a cold, compact block apart by force.
Ingredient Notes
For miki
Fresh miki noodles are often in the refrigerated or freezer case at Filipino and Asian markets. Rinse if the package says to remove excess oil or salt.
For bihon
Soak dried bihon just until flexible so it finishes in the sauce instead of turning mushy.
Pancit Miki Bihon Recipe
This version keeps the platter flexible with fresh or refrigerated miki, dried bihon, and the kind of vegetables most U.S. cooks can shop in one trip.
Shopping List
- fresh miki egg noodles
- bihon rice noodles
- chicken thighs
- shrimp optional
- cabbage
- carrots
- green beans
- onion
- garlic
- soy sauce
- oyster sauce
- chicken broth
Ingredients
Noodles
- 12 ounces fresh miki egg noodles
- 6 ounces bihon rice noodles
- Warm water for soaking bihon
Protein and Sauce
- 2 tablespoons oil
- 1 pound boneless chicken thighs, sliced
- 8 ounces shrimp, optional
- 1 onion, sliced
- 5 garlic cloves, minced
- 3 cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
Vegetables and Serving
- 3 cups shredded cabbage
- 1 carrot, julienned
- 1 cup sliced green beans
- Calamansi or lemon wedges
Instructions
- Soak bihon until flexible, then drain well.
- Prepare miki according to the package, rinsing or loosening the noodles if needed.
- Heat oil over medium-high heat in a wok or wide pot. Cook chicken, turning, until browned and the thickest pieces reach 165 F on a food thermometer. Transfer to a clean plate.
- If using shrimp, cook in the same pan until firm, pearly, and opaque through the centers. Transfer to the cooked-chicken plate with a clean utensil.
- Cook onion and garlic in the same pan, then add broth, soy sauce, and oyster sauce.
- Add bihon first and toss until it starts absorbing the sauce.
- Add miki, cabbage, carrot, and green beans. Toss until noodles meet their package cooking requirements and vegetables are tender-crisp. Return all cooked chicken and optional shrimp with their juices; toss until heated through. Chicken must already have reached 165 F before this step.
- Serve with calamansi or lemon wedges.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Pancit Miki Bihon
- Add noodles in stages: Bihon needs more time with the sauce than fresh miki.
- Keep the heat lively: A hot pan helps the noodles taste stir-fried instead of boiled.
- Loosen miki gently: Fresh noodles can break if pulled too hard while cold.
- Taste before serving: Two noodle types can dull the seasoning, so adjust with soy sauce or citrus.
How To Serve And Store
Serve on a large platter for birthdays, potlucks, or Sunday lunch. Refrigerate leftovers for up to 3 days and reheat with a small splash of broth.
Common Questions
Can I use all bihon?
Yes, but it becomes a lighter pancit bihon-style dish.
Can I use all miki?
Yes. Use less broth and watch the salt if the noodles are pre-seasoned.
What protein works best?
Chicken and shrimp are easy, but pork slices or tofu also work.
Can I make it vegetarian?
Use vegetable broth, mushrooms, tofu, and vegetarian oyster-style sauce.
Why does the bihon go into the sauce before the miki?
The soaked rice noodles still need to absorb seasoned broth and finish cooking. Fresh miki needs less time in that liquid, so adding it later helps preserve its thicker, springier texture.
How do I know the chicken is cooked after it returns to the noodles?
Check a thick piece with a food thermometer; poultry should reach 165 F. Browning at the start and feeling hot after tossing are not enough by themselves to establish that the chicken is fully cooked.
Which noodle do you try to get more of in miki bihon: the chewy miki or the light bihon? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
Technique and food-safety references: foodsafety.gov; fda.gov.
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