Miki
Fresh, thick egg noodles, chewier and more substantial than dried rice noodles like bihon — the noodle base for several Filipino soups and pancit dishes.
Miki are made from wheat flour and egg, sold fresh (not dried) at wet markets and Asian grocery stores, with a springy, chewy bite closer to Japanese udon or Chinese egg noodles than to bihon or canton. Their thickness lets them hold up in broth-heavy dishes without going soft and mushy the way a thinner noodle would.
Several of the Philippines' most distinctive regional noodle dishes are built on miki rather than the more familiar bihon or canton — Lucban's pancit habhab, Tuguegarao's pancit batil patong, Isabela's pancit cabagan, and Iloilo's La Paz batchoy all use miki as their base.
Where you'll taste it
Recipes on Pancit.com that call for miki.