Crunchy Oyster Pansit

Ingredients:

1. 350 g canton noodles
2. 2 cups GOLDEN FIESTA Palm Oil
3. 4 cloves garlic, crushed
4. 1 medium onion, sliced
5. 1 tsp ginger strips
6. 100 g chicken breast fillet
7. 100 g chicken liver, sliced
8. 6 pc squid balls, sliced
9. ½ pc chicken bouillon cube
10. 1 sachet (70 g) DATU PUTI  Oysterrific Oyster Sauce
11. 2 Tbsp SILVER SWAN Soy Sauce
12. ¼ tsp UFC Ground Pepper
13. 100 g carrot, sliced
14. 12 pc Baguio beans, sliced
15. 100 g Baguio pechay, sliced
16. ¼ cup UFC Young Corn Cuts

Procedure:

• 1. Saute garlic, onion, ginger , chicken meat , chicken cube and squid balls in 3 Tbsp of Golden Fiesta oil. Add Datu Puti Oyster Sauce , Silver  Swan Soy Sauce , UFC Pepper, carrot and 3 to 4 cups water.    Cover and simmer over low heat for 15 minutes.
• 2. Add carrot and UFC Young Corn. Simmer for 5 minutes.  Add beans and pechay.  Allow to simmer.  Set aside.
• 3. Heat Golden Fiesta Oil in deep pan.  Fry canton noodles by batch until crunchy.  Drain on paper towels.
• 4. Pour with sauce just before serving.