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

VEGETABLES

  • 1 tablespoon Garlic, minced

  • 1 piece Onion, sliced

  • ½ piece Medium red bell pepper, seeded and cut into thin strips

  • ½ piece Medium green bell pepper, seeded and cut into thin strips

  • 100 grams Chicken breast fillet, cooked and chopped

  • 100 grams Pork, chopped

  • 1 tablespoon Calamansi juice

  • 100 grams Shrimps, peeled and deveined

  • 1 cup Cabbage, shredded and blanched

  • ½ cup Sitsaro, tips removed, cut into 1-inch strips and blanched

  • ½ cup Carrots, cut into thin strips and blanched

  • ½ cup Cauliflower, cut into smaller flowerettes and blanched

  • ½ cup Broccoli, cut into smaller flowerettes and blanched

  • ½ cup Baguio beans, cut into strips and blanched

  • ¼ cup Datu Puti Oyster Sauce

  • 1 teaspoon Cornstarch diluted in 2 tablespoons cold water

SOTANGHON BASE

Preparation

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    1Heat 2 tablespoons of Golden Fiesta Palm Oil and sauté garlic, onion, red and green bell pepper. Add the chicken and pork.

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    2In a bowl, pour calamansi over the shrimp. When the pork is tender, add the shrimp to pan.

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    3Stir in the blanched vegetables and mix thoroughly.

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    4Add Datu Puti Oyster Sauce and cornstarch. Stir to coat vegetables and set aside.

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    5In another pan, heat 1 tablespoon Golden Fiesta Palm Oil and sauté the ginger.

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    6Combine Datu Puti Soy Sauce, water, and achuete oil in a pan. Bring to a boil.

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    7Add UFC Mung Bean and mix to coat it with the sauce. Set aside.

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    8Heat boiling water to blanch UFC Pancit Canton.

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    9When water is boiling, quickly blanch the canton noodles using a strainer. Remove quickly, then form a nest using a large ladle or strainer.

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    10Heat Golden Fiesta Palm Oil in a deep pan. Deep-fry UFC Pancit Canton noodles until it turns golden brown.

  • NutriAsia Crispy Pancit Canton

    11Arrange the deep-fried canton noodles on a platter (A).Top with Sotanghon Base and Vegetables over the noodles (B). Garnish with spring onions and quail eggs.

  • No Image Available

    1Heat 2 tablespoons of Golden Fiesta Palm Oil and sauté garlic, onion, red and green bell pepper. Add the chicken and pork.

  • No Image Available

    2In a bowl, pour calamansi over the shrimp. When the pork is tender, add the shrimp to pan.

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    3Stir in the blanched vegetables and mix thoroughly.

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    4Add Datu Puti Oyster Sauce and cornstarch. Stir to coat vegetables and set aside.

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    5In another pan, heat 1 tablespoon Golden Fiesta Palm Oil and sauté the ginger.

  • No Image Available

    6Combine Datu Puti Soy Sauce, water, and achuete oil in a pan. Bring to a boil.

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    7Add UFC Mung Bean and mix to coat it with the sauce. Set aside.

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    8Heat boiling water to blanch UFC Pancit Canton.

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    9When water is boiling, quickly blanch the canton noodles using a strainer. Remove quickly, then form a nest using a large ladle or strainer.

  • No Image Available

    10Heat Golden Fiesta Palm Oil in a deep pan. Deep-fry UFC Pancit Canton noodles until it turns golden brown.

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    11Arrange the deep-fried canton noodles on a platter (A).Top with Sotanghon Base and Vegetables over the noodles (B). Garnish with spring onions and quail eggs.

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