If you’ve cooked with fresh miki before, you know how salty and reeking with MSG they can be. Same is often true for fresh pancit mami (thin egg noodles). I cooked pancit miki for lunch today but before I post the recipe, let me post a prequel about how to prepare fresh miki to get rid of all the excess salt and oil. Just so I won’t have to go through the procedure over and over each time I post a recipe using fresh egg noodles.
Fresh miki is sold either loose or pre-weighed and packed (vacuum packed, if you’re lucky, as they stay fresh in the fridge longer). Some contain more MSG than others.
Place the noodles in a strainer and rinse under the tap.
Drop the rinsed noodles in boiling water.
Boil the noodles over high heat — eight to 10 minutes for thick noodles; four to five minutes for thin noodles.
Drain and rinse. They’re ready to be added to soup or sauteed vegetables.