Compared to other dry noodles, The ilocano miki takes longer to cook. it also absorbs a lot of the stock, so you may need to add a bit more every so often.
This comforting noodles soup was served to marching bands during fiestas; thus the name. Using Ilokano miki noodles makes a big difference in the dish.
Serves 2 Prep. Time 15 minutes
Cooking Time 15 minutes
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 2 table spoon minced onion
- 1/4 diced pork shoulder (kasim)
- 1 teaspoon asuete oil
- 1/4 cup boiled and diced chicken breast
- 2 to 3 cups chicken stock
- 1/4 cup ilokano miki salt ang pepper
- 2 stock green oinion, cut into 1 inch pieces
- 1 table spoon fried garlic chips
Step 1- Heat oil in a pot. saute garlic until golden brown.Add oinons and cook until translucent.
Step 2- Add pork cook until tender and fat has rendered ;add asuate oil and chicken ;sauce for 2 minutes.
Step 3- Add chicken stock and bring to a boil ‘ add miki ang lower heat to a simmer. Cook until noodles are tender and soup has thickened. Season to taste with salt and pepper.
Step 4 Transfer to serving bowls and top with green onions and crunchy garlic.