Pancit Miki, another version of popular Filipino noodles!
1 pkg (16 oz) miki noodles**
6 to 8 pcs large shrimps, shelled and deveined
1/2 cup boneless chicken breast, sliced thinly
1/2 cup pork belly strips, sliced thinly
1/2 cup sausage hamonado or chinese lup cheong sausage, sliced
1 large carrot, peeled and julienned
1/2 cup Chinese parsley (flat-leaf parsley), chopped
1/2 head of cabbage, sliced thinly
1/2 onion, peeled and sliced
3 to 4 cups of broth
1/4 cup Aloha shoyu
salt and pepper
**miki noodles are typically cantonese, flat, egg noodles. Feel free to use any type of cantonese/chowmein noodle that you find at the asian market or asian section at your grocer.
Heat oil in wide skillet or wok. Saute pork strips until cooked. Add chicken pieces in the last 10 minutes of cooking. Remove from heat and set aside.
Saute shrimp until pink. Remove from heat and set aside.
Saute fish balls and hamonado until browned. Remove from heat and set aside.
In a stock pot, combine broth and soy sauce. Bring to a boil.
Submerge dry noodles. Parboil until softened, around 5 to 7 minutes. Drain noodles and set aside broth.
In the wok, heat additional oil as necessary. Saute onions until tender. Add carrots and cabbage, saute until slightly tender.
Add chicken, pork, fish balls, shrimp and parsley. Continue to cook until vegetables are tender yet crisp, stirring regularly. Season with salt and pepper to taste.
Add in noodles. Continue to stir until noodles are cooked, adding enough broth as needed. Serve in platter and garnish with fresh lemon slices.