Bagnet Pancit Canton
Egg noodles with shrimp and crispy pork
Servings: 6 people
Calories: 370kcal
Ingredients
- 1 lb. bagnet sliced
- 12 shrimp cleaned
- 8 Shiitake mushroom sliced in half
- 1 carrot Julienne
- ½ head cabbage chopped
- 2 leaves Napa cabbage sliced
- 12 snow peas
- 1 red bell pepper julienne
- 1 green bell pepper julienne
- 2 tablespoons parsley minced
- 1 onion thinly sliced
- 5 cloves garlic crushed
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- ¼ cup water
- 3 tablespoons cooking oil
- Ground black pepper to taste
Noodle ingredients:
- ½ lb. Egg noodles pancit canton
- 1 Knorr Pork Cube
- 6 cups water
Instructions
- 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.
- Heat oil in a clean pot. Sauté onion and garlic.
- Once the onion softens, add mushrooms, carrot, cabbage, snow peas, bell peppers and parsley. Cook for 30 seconds.
- Add shrimp. Toss and cook until the shrimp turns orange in color.
- Add Napa cabbage, soy sauce, oyster sauce, and ¼ cup water. Toss and cook for 1 minute.
- Put the egg noodles back into the pot. Toss until all the ingredients are well blended.
- Season with ground black pepper and top with bagnet slices.
- Serve warm. Share and enjoy!
Nutrition
Calories: 370kcal | Carbohydrates: 40g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 959mg | Potassium: 739mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2655IU | Vitamin C: 77mg | Calcium: 92mg | Iron: 3mg