Pansit Miki with Upo

Pansit Miki with Upo


  • 1 medium size upo, skinned sliced into thin triangles
  • 1 bunch, bok choy or pechay, cut to pieces
  • 1 small carrot, skinned, cut into thin strips
  • 1 cup pork belly, boiled, cut into strips
  • 1 cup shrimp, trimmed shelled
  • 3-4 pieces chicken liver fried, cut into small wedges
  • 1 400g pack thick fresh Hokien noodles
  • 1/4 cup fish sauce
  • 1/4 cup dark soy sauce
  • 1/2 cup oyster sauce
  • 1/2 bulb, garlic, peeled, crushed, chopped
  • 1 medium size onion, peeled, chopped
  • 1-2 tsp. ground peppercorn
  • 2-3 tbsp. parsley flakes
  • salt
  • cooking oil


  1. In a wok or large frying pan, heat generous amount of cooking oil. 
  2. Stir cook the garlic and onion until fragrant. 
  3. Add in the pork and continue to stir cook for 2 to 3 minutes. Then add in the chicken liver, fish sauce and soy sauce, continue to stir cook for 2 to 3 minutes. 
  4. Add in the ground peppercorns, parsley flakes, the shrimp and oyster sauce, continue to stir cook for 1 to 2 minutes. 
  5. Add in 1 1/2 to 2 cups of water, bring to a boil and simmer for 2 to 3 minutes. 
  6. Add in the carrot, upo and miki noodles, stir cook for 4 to 6 minutes or until the upo and miki noodles are just cook, the sauce should be thickened by now then add in the pechay and continue to stir cook for another 2 to 3 minutes, correct saltiness if required.

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