Crispy Pancit Canton

This Pancit Canton has a different sauce base, with the combination of oyster sauce and vegetables offering a unique taste.

  • Required cooking skill level

  • 2-5
    persons serving
  • 30
    minutes preparation time

INGREDIENTS

  1. 1 cup Golden Fiesta Palm Oil

VEGETABLES

  1. 1 tablespoon Garlic, minced
  2. 1 piece Onion, sliced
  3. ½ piece Medium red bell pepper, seeded and cut into thin strips
  4. ½ piece Medium green bell pepper, seeded and cut into thin strips
  5. 100 grams Chicken breast fillet, cooked and chopped
  6. 100 grams Pork, chopped
  7. 1 tablespoon Calamansi juice
  8. 100 grams Shrimps, peeled and deveined
  9. 1 cup Cabbage, shredded and blanched
  10. ½ cup Sitsaro, tips removed, cut into 1-inch strips and blanched
  11. ½ cup Carrots, cut into thin strips and blanched
  12. ½ cup Cauliflower, cut into smaller flowerettes and blanched
  13. ½ cup Broccoli, cut into smaller flowerettes and blanched
  14. ½ cup Baguio beans, cut into strips and blanched
  15. ¼ cup Datu Puti Oyster Sauce
  16. 1 teaspoon Cornstarch diluted in 2 tablespoons cold water

SOTANGHON BASE

  1. ½ tablespoon Ginger, minced
  2. ¼ cup Datu Puti Soy Sauce
  3. 2 cups Water
  4. 1 tablespoon Achuete seeds, soaked in ¼ cup Golden Fiesta Palm Oil
  5. 2 cups UFC Mung Bean, soaked in water
  6. 1 pack UFC Pancit Canton
  7. 3 stalks Spring onions, chopped
  8. 10 quail Eggs, hardboiled, halved

PREPARATION

  • 1 Heat 2 tablespoons of Golden Fiesta Palm Oil and sauté garlic, onion, red and green bell pepper. Add the chicken and pork.
  • 2 In a bowl, pour calamansi over the shrimp. When the pork is tender, add the shrimp to pan.
  • 3 Stir in the blanched vegetables and mix thoroughly.
  • 4 Add Datu Puti Oyster Sauce and cornstarch. Stir to coat vegetables and set aside.
  • 5 In another pan, heat 1 tablespoon Golden Fiesta Palm Oil and sauté the ginger.
  • 6 Combine Datu Puti Soy Sauce, water, and achuete oil in a pan. Bring to a boil.
  • 7 Add UFC Mung Bean and mix to coat it with the sauce. Set aside.
  • 8 Heat boiling water to blanch UFC Pancit Canton.
  • 9 When water is boiling, quickly blanch the canton noodles using a strainer. Remove quickly, then form a nest using a large ladle or strainer.
  • 10 Heat Golden Fiesta Palm Oil in a deep pan. Deep-fry UFC Pancit Canton noodles until it turns golden brown.
  • 11 Arrange the deep-fried canton noodles on a platter. Top with Sotanghon Base and Vegetables over the noodles. Garnish with spring onions and quail eggs.
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