Fettuccine Pasta, Vigan Miki Style
Vigan miki is one of the favorite noodle soup dish in our household, cooking is not a problem when in Manila I know where to source the handmade miki noodles from Vigan but overseas it's either you make yourself the noodles or discover alternative ingredients.
Vigan Miki with Red Soup YouTube Video
Aside from the flat egg noodles available at most supermarkets, I recently discovered that fettuccine pasta is a good substitute for the Vigan miki as well. Make sure that you chose the thinnest fettuccine pasta that you could find at your favorite supermarket, I found out that fettuccine pasta is easier to find compared to the flat egg noodles. Cooking is basically the same, click here to see the previous Vigan miki recipe. Now here is the recipe of my innovative Fettuccine Pasta, Vigan Miki Style, enjoy.
350 grams fettuccine pasta
200 grams, vermicelli noodle, rinsed
250 gram chicken breast, boiled, shredded
150 grams pork, boiled, cut into strips
1/2 head garlic, chopped
1 medium size onion, chopped
1 small bundle chive, chopped
1/2 cup fish sauce
1 tsp. achuete, annatto powder
chili powder (optional)
salt and pepper
In large sauce pan sauté garlic and onion until fragrant. Add in the pork and chicken and stir cook for 2 to 3 minutes. Add in fish sauce and stir cook for another 2 to 3 minutes. Add about 1 1/2 liter of water or the broth (from pre-boiling the pork and chicken) and the annatto powder, bring to a boil and simmer for 3 to 5 minutes, add more water as necessary.
Add in the fettuccine pasta and continue to simmer for 15 to 20 minutes or until soft and tender. Season with salt and pepper to taste, dash with chili powder if using. Add the sotanghon noodles and cook for another 3 to 5 minutes. Garnish with chopped chives and serve immediately.