Fresh Miki Noodles

Miki are a type of fresh thick egg noodle popular in the Philippines. This version, developed by chef Sheldon Simeon, can be enjoyed in his Meat-Lovers’ Miki Noodles recipe or any soup or stir-fry recipe where miki noodles are called for.

In soup applications, what sets miki apart is that the noodles are often cooked in the broth, thickening it with their starch. What you end up with is a lot like chicken and dumplings. For this purpose, fresh noodles can’t be beat. If using miki in stir-fries, you will want to parcook them before; simply boil them in water until nearly done before introducing them to the pan with other ingredients. Making your own noodles at home sounds intimidating, but for these very simple egg noodles, it’s incredibly straightforward: All you need are just a few ingredients and a rolling pin. The lye water helps give the noodles a springy texture. Don’t worry about making your noodles look picture-perfect—rustic strands are part of the charm.

This recipe is part of Make Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.