Miki Bihon Guisado

Delicious & Yummy Miki Bihon Guisado – Easy Recipe 2025

Amber’s menu offers a special kind of noodle known as Miki Bihon Guisado by mixing two different flavours. Miki Bihon Guisado is made when two flavoured noodles, egg noodles and rice noodles, mix together and beat every other yummy noodle in the Philippines no doubt that Miki Bihon Guisado is called the most famous and tasty dish of Amber Restaurant in the Philippines in budget-friendly and low prices without breaking your bank. 

Serving SizePriceCalories
Single Order₱ 60.00330 KCal.
3-5 Persons₱ 370.00650 KCal.
6-10 Persons₱ 620.001300 KCal.
11-15 Persons₱ 730.001950 KCal.
16-20 Persons₱ 840.002600 KCal.
21-25 Persons₱ 950.003250 KCal.

Flavours of Miki Bihon Guisado

Miki Bihon Guisado is a delicious Filipino stir-fry noodle dish composed of both egg noodles, or miki, and rice noodles, bihon. Like other pancit guisado recipes, it is packed with an amazing combination of meats and vegetables, thus making this dish really complete and amazingly tasty. This can be served any time of the day for breakfast, lunch, or dinner.

Miki Bihon Guisado

This special dish of Amber Restaurant comprises a very delectable mix of meat, vegetables, and seafood. The mixing of flavours makes this dish a pleasure to taste. It is full of proteins and flavours which is perfect to make your day with in an amazing and tasty manner. Sweetmeat goes well with fresh and crunchy vegetables, while the addition of seafood adds an unbeatable flavour that gives this dish its power.

Filipinos mostly take this unique dish as a midday snack and enjoy it in lunchtime breaks with friends, which means miki bihon guisado has become a popular dish for lunch snacks to satisfy your appetite. A very well-balanced combination of protein, fibre, and essential nutrients makes it as deliciously nutritious as it is. This dish is really great for meetups or snappy eating-really the centrepiece of every table.

Recipe of Miki Bihon Guisado

Alright! This is such a great meal and the best part is that it only takes close to an hour to prepare.

  • Select boneless meat, such as fish, cattle, pork, or chicken breast.
  • Choose veggies based on your tastes.
  • Choose your marine product. Oysters and shrimp are examples of seafood.
  • Add Mike noodles (egg noodles or pale yellow noodles).
  • Add Bihon noodles to the mixture.
  • Using high and medium heat as necessary to mix and toss the dish.
  • According to the quantity of noodles, add broth.
  • Avoid overcooking the noodles by making sure they don’t absorb too much liquid.
  • Garnish with citrus fruit and serve.
Miki Bihon Guisado

INGREDIENTS:

  • 4 ounces of dry Miki noodles
  • 4 Ounces Of Bihon noodles (comprising 1/2  package)
  • 2 cups of chicken stock
  • 1/4th pound of skinned and deveined shrimp
  • Half (small) chopped and skinned onion
  • Use Canola oil
  • Half cup of halved fish balls
  • 2 cloves of minced garlic
  • 2 carrots (thinly sliced)
  • Half a pound of chicken thigh meat without bone and skin
  • Half (small) chopped napa cabbage
  • 1/8th a cup of Kecap Manis
  • Pepper and salt (As per your taste)
  • Wedges of lemon or calamansi

INGREDIENTS NOTES:

  • The formula and regulations for the ingredients are not very stringent. Any type of meat, fish, or vegetables you have on hand can be used to make this recipe.
  • Miki is a light yellow egg noodle that is often mushy.
  • Bihon are thin, dry noodles made from rice flour or cornstarch. It does not require refrigeration to be stored.
  • You may use breast chicken for the meat, which should be free of bones and skin. However, you may also utilize beef, pork, and lap Cheong or Hamonado sausages.
  • One of the characteristics of Filipino cuisine is seafood, which also adds flavor to this meal. You can use shrimp, squid, or fish balls.
  • Carefully peel the shrimp and prepare them for cooking. Keep in mind that heating may cause some of its taste to be lost.
  • The vegetable slot can be filled with snow peas, green beans, green onions, carrots, and napa cabbage. Feel free to choose whatever you like.
  • Kecap Manis: In Malay or Indonesian, the word “manis” means “sweet.” It indicates sweet soy sauce in this context. Due to its high palm sugar content, it has a molasses-like taste. Garlic is used to season it.
  • Our Miki Bihon may be considerably enhanced by the addition of star anise. In Chinese tradition, star anise is used as a spice to cure bacterial, viral, and fungal diseases. It is a component of meats and savory foods. Its sweet-licorice-peppery taste makes it popular.

COOKING INSTRUCTIONS:

  • In a large pan, place the chicken stock and bring it to a boil over medium heat.
  • Bihon will get softer if it is kept beneath the liquid’s surface and cooked for a minute or two. Drain the noodles and set aside 2 cups of broth.
  • Heat a tablespoon of oil in a big pan.
  • Add the shrimp and heat for up to 120 seconds or until the shrimp becomes pink. After removing it from the flame, use paper towels to drain it.
  • Clean the pan because adding fish balls may require extra oil. Keep cooking until a little browning occurs on the fish ball. After removing from the fire, drainage using paper towels. Set it aside.
  • Add the garlic and onions now, and continue cooking until they are tender.
  • Add the chicken and cook, stirring constantly, for no more than five minutes or until the chicken is light brown.
  • Cook for 60 seconds after adding the carrots.
  • Cook for a further 1 minute after adding the cabbage.
  • Continue frying the vegetables until they are crispy, then add the shrimp and fish balls.
  • Now, take off from the flame and set aside.
  • Add Kecap Manis to the pot or pan along with the two cups of broth that were set aside. When mixed, continue to swirl and bring to a boil.
  • Now thoroughly combine the Miki noodles with the broth. After soaking in the broth, Miki will get softer. For one to two minutes, keep it going continuously.
  • Now combine the veggies and bihon noodles, and season with salt and pepper to taste.
  • Continue to cook and stir for a maximum of five minutes. Make sure the veggies are crispy, the liquid is absorbed to your liking, and the noodles are not overdone and ready to bite.
  • Serve it with with green onion and Calamansi.
Miki Bihon Guisado

Nutritional Profile/Per Serving

  • Calories: 330 KCal.
  • Carbohydrates: 40 g
  • Fat: 12 g
    • Saturated Fat: 3 g
    • Trans fat: 1 g
  • Sodium: 489 gm
  • Fiber: 2 gm
  • Cholesterol: 82  mg
  • Potassium: 434 gm
  • Fiber: 2 gm
  • Sugar: 7 gm
  • Protein: 17 g

FAQs

Yes, you can ingredients of your own choice.

You can preserve leftover Miki-Bihon Guisado in the refrigerator for a maximum of 3 days.

Kecap Manis is a southeastern sweet type of soy sauce. Yes, you can replace Kecap manis in Miki-Bihon Guisado.

Manage the flame you are providing to the container to prevent your noodles from being mushy.

It will take approximately 40 minutes to cook your Miki-Bihon Guisado.

Boil: Boil the two unique types of noodles, egg noodles and rice noodles

Ingredients: Saute garlic, onions, vegetables, and meat or seafood

Cook: Heat until your noodles cook and enjoy.

Serve with calamari (Filipino lime) and enjoy with lumpia (spring rolls) or a simple green salad.

Conclusion

In summary, Miki Bihon Guisado is such a delicious dish, with unbeatable flavorful and unique ingredients. It is a flexible stir-fry noodle dish wherein one can add any kind of meat, seafood, and vegetables of one’s choice more can be asked for with the sweet and savoury addition of Kecap Manis.

Being nutritionally balanced, Miki Bihon Guisado can be an excellent meal for breakfast, lunch, or dinner. Though not freezable, leftovers can be stored in the refrigerator for up to 72 hours, wherein the leftover food can again be enjoyed in that time. With every serving of Miki Bihon Guisado, a little bit of Filipino hospitality warms every plate. Enjoy your favourite noodles in the shape of Miki-Bihon Guisado with your family and friends and fall in love with it!

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