Ilocos-style Miki Noodle Soup

This noodle dish is a popular merienda in Ilocos!

This Filipino noodle soup is made with miki noodles, chicken stock, and annato powder (atsuete). The Ilocos-style miki noodle soup is usually served with boiled egg and is topped with ground bagnet (which they refer to as “chicharon”).

Ilocos-style Miki Noodle Soup

Tina Tan
This noodle dish is a popular merienda in Ilocos!
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine Filipino
Servings 6


Ilocos-style Miki Noodle Soup

  • 2 tablespoons cooking oil
  • 4 cloves Garlic crushed
  • 1/4 kilo Chicken (use breast part, cooked), shredded
  • 8 cups chicken stock (or 2 chicken cubes to be dissolved in 8 cups of water)
  • 1/4 Cup Achuete Powder (annatto powder)
  • 1 kilo flat rice noodles (you can use any pre-made noodles from the market to save time)
  • Salt to taste
  • Bagnet for topping
  • 1 Egg boiled


  • Sauté crushed garlic in preheated oil and add shredded chicken.
  • Add chicken stock. Bring to a boil.
  • Add annato powder and simmer until it boils. (If using annatto seeds, boil in hot water and strain the liquid over the broth.)
  • Add the noodles and cook for 3 to 5 minutes.
  • Ladle some soup and noodles in a bowl then top with bagnet and a whole egg.
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