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Hahahaha! Nice! I think that’s the strength of pancit (canton, bihon, miki, sotanghon, all of them!) It’s very easy to just take whatever’s in your fridge and freestyle it.
👀
I actually love pancit miki that’s saucy, but not too saucy it belongs to the likes of lomi. The trickiest part of making pancit miki, though, is sourcing the noods. It has to be fresh, imo.
moto