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Noodles

Pancit Miki Guisado with Pork

Thick miki noodles stir-fried with pork and vegetables in a balanced sauce, with enough moisture to stay tender but not watery.

Updated August 25, 2026By Sarap Recipe Editorial
Pancit Bihon for Family Gatherings Filipino recipe
Prep20 minutes
Cook25 minutes
Serves5
LevelMedium

Thick miki noodles stir-fried with pork and vegetables in a balanced sauce, with enough moisture to stay tender but not watery.

Ingredients

  • 500 g fresh miki noodles
  • 300 g pork kasim, sliced thinly
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 carrot, sliced thinly
  • 1 cup sayote, sliced thinly
  • 2 cups cabbage, sliced
  • 2 cups pork or chicken stock
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons cooking oil
  • Calamansi and pepper for serving

How to cook it

  1. Rinse fresh miki briefly only if the package recommends it, then drain thoroughly.
  2. Combine stock, soy sauce and oyster sauce.
  3. Heat oil in a wok. Cook pork in a single layer until lightly browned.
  4. Add onion and garlic, then carrot and sayote. Stir-fry until the vegetables begin to soften.
  5. Pour in the seasoned stock and bring to a simmer. Add miki noodles.
  6. Toss gently until the noodles loosen and absorb most of the sauce. Add cabbage during the final 2 minutes.
  7. Season with pepper and serve with calamansi.
Kitchen tip: Prepare and measure everything before turning on the stove. Taste near the end, adjust seasoning gradually, and serve the noodles as soon as they reach the right texture.

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