Happy to be back in the kitchen for today’s post. Time-honored Ilocano miki noodle soup with Chinese influence is one food you should not miss in Ilocos. Lynne and I made a quick guide for you to enjoy the specialty in your homes. Kids will love it especially when topped with chicharon.
What you’ll need (for approximately 8 servings):
- 1 k flat noodles (you can use any pre-made noodles from the market to save time)
- 1 packet annatto powder
- 1/4 k chicken breast, shredded
- 4 cloves garlic
- 8 cups chicken stock (or 2 Knorr chicken cubes to dissolved in 8 cups water if you’re in a hurry)
- a pinch of ground paminta (pepper), and salt to taste
- ground chicharon
- Sauté crushed garlic in oil and add chicken meat.
- Add chicken stock. Bring to boil.
- Throw in annatto (atchuete) and simmer until it boils.
- Mix in noodles and be sure not to overcook. It should take only about 3-5 minutes. Miki noodles have to be al dente, never soggy.
- Top each bowl with chicharon before serving.
You can alter the recipe to suit your liking. For special occasions, we usually add deshelled tukmem (tulya), aligue paste and juice from crushed shrimp heads, while decreasing the amount of annatto.
Photo and recipe by Blauearth
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