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
This noodle dish is a popular merienda in Ilocos!
Ingredients
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
Instructions
- 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.
Tried this recipe?Let us know how it was!
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