Easy Miki (Noodles)

Demonstrated by: Dr. Amelia Jacang of the Filipino Women's League.
Hawaii Filipinas’ Favorite Recipes - June 1, 2001.



Easy Miki (Noodles)

  • 1 pkg (9 oz) dry udon (wide Japanese noodles)
  • 1/2 lb thinly sliced lean pork
  • 2 cloves garlic, minced
  • 1/4 lb shrimp, cleaned, shelled, and cut into 1/2-inch pieces*
  • 1 lb chicken breast, cooked and shredded
  • 1 tablespoon patis (clear fish sauce)
  • 1 teaspoon achuete (lipstick plant) powder
  • 2 cups hot water
  • 3 cans (14.5 oz size) chicken broth
  • 2 pkg (2 oz size) long rice, soaked in water and drained
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped chives


  1. Cook udon noodles according to package directions; drain.
  2. In a large wok or saucepot, brown pork and garlic.
  3. Add shrimp, chicken, and patis; stir-fry until shrimp turn pink.
  4. Dissolve achuete powder in the hot water; add to wok.
  5. Cover and simmer for 30 minutes.
  6. To wok, add chicken broth and bring to a boil; add cooked noodles, long rice, salt, and pepper.
  7. Stirring frequently, cook uncovered for 10 minutes.
  8. Add chives just before serving.
  9. Serve immediately.

Makes 8 servings.

Note: If desired, slivered shiitake mushrooms can be substituted for the shrimp.


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