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Bagnet Pancit Canton

Bagnet Pancit Canton

Egg noodles with shrimp and crispy pork

⏱ Prep: 15 min ⏱ Cook: 30 min

Ingredients

  • 1 large b. bagnet (sliced)
  • 12 shrimp (cleaned)
  • 8 Shiitake mushroom (sliced in half)
  • 1 carrot (Julienne)
  • 0.5 head cabbage (chopped)
  • 2 large eaves Napa cabbage (sliced)
  • 12 snow peas
  • 1 red bell pepper (julienne)
  • 1 g reen bell pepper (julienne)
  • 2 tbsp parsley (minced)
  • 1 onion (thinly sliced)
  • 5 clove garlic (crushed)
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 0.25 cup water
  • 3 tbsp oil
  • 0 Ground black pepper to taste
  • 0.5 lb Egg noodles (pancit canton)
  • 1 Knorr Pork Cube
  • 6 cup water

Instructions

  1. Prepare the egg noodles by boiling 6 cups of water in a cooking pot. Add Knorr Pork Cube. Stir until diluted. Put the egg noodles into the pot and toss. Continue cooking until the noodles are soft but not mushy. Set aside.

  2. Heat oil in a clean pot. Sauté onion and garlic.

  3. Once the onion softens, add mushrooms, carrot, cabbage, snow peas, bell peppers and parsley. Cook for 30 seconds.

  4. Add shrimp. Toss and cook until the shrimp turns orange in color.

  5. Add Napa cabbage, soy sauce, oyster sauce, and ¼ cup water. Toss and cook for 1 minute.

  6. Put the egg noodles back into the pot. Toss until all the ingredients are well blended.

  7. Season with ground black pepper and top with bagnet slices.

  8. Serve warm. Share and enjoy!