Bagnet Pancit Canton
Egg noodles with shrimp and crispy pork
Keyword: bagnet, chicharon, filipino pancit, lechon kawali
Servings: 6 people
Author: Vanjo Merano
- 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
- ½ lb. Egg noodles pancit canton
- 1 Knorr Pork Cube
- 6 cups water
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!
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