Pancit Miki Bihon

SARSAYA® Oyster Sauce


  • 1 1/2 Tbsps. (22.5ml) Cooking oil
  • 1/2 cup (100g) Pork, strips
  • 1/4 cup (35g) Onion, sliced
  • 1 Tbsp. (10g) Garlic, minced
  • 1/2 cup (75g) Carrots, thinly sliced
  • 1 cup (50g) Sitsaro, trimmed
  • 2 cups (500ml) Water
  • 1 cup (100g) Miki noodles, fresh
  • 2 cups (170g) Pancit Bihon, soaked, drained
  • 1/2 tsp. (1.3g) Black pepper, ground
  • 1 pack (30g) SARSAYA® Oyster Sauce
  • 2 tsps. (10ml) Soy sauce
Garnish: (optional)
  • 2 Tbsps. (10g) Spring onion, chopped
  • 5 pcs. (25g) Calamansi, halves


  1. SAUTÉ. In a pan, heat oil. Sauté pork until light brown. Then, add onion and garlic and cook until fragrant. Add carrots and sitsaro, mix well.
  2. BOIL & SIMMER. Pour in water and let it boil. Add in the miki noodles and bihon then let it simmer until the noodles are cooked.
  3. SEASON. Add pepper, SARSAYA® Oyster Sauce, and soy sauce, mix well until noodles are well-coated.
  4. SERVE. Transfer pancit on a plate then optional to sprinkle with spring onions all over and calamansi on the side. Enjoy!

Cooking Tips

You can use dried pancit miki if fresh is not available.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 1/4 cups (220.3g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Pancit Miki and Bihon has Carbohydrates which gives energy to the body.


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