Bagnet Pancit Canton

Ingredients for Bagnet Pancit Canton

• 1 lb bagnet, sliced
• 12 shrimp, cleaned
• 8 shiitake mushrooms, halved
• 1 carrot, julienned
• 1/2 head cabbage, chopped
• 2 Napa cabbage leaves, sliced
• 12 snow peas
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 2 tbsp parsley, minced
• 1 onion, thinly sliced
• 5 cloves garlic, crushed
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1/4 cup water
• 3 tbsp cooking oil
• Ground black pepper, to taste
• 1/2 lb egg noodles (pancit canton)
• 1 Knorr Pork Cube
• 6 cups water

How to cook Bagnet Pancit Canton

1. 1.Boil 6 cups water with Knorr Pork Cube. Add egg noodles and cook until soft but not mushy; drain and set aside.
2. 2.Heat oil in a clean pot; sauté onion and garlic until onion softens.
3. 3.Add mushrooms, carrot, cabbage, snow peas, bell peppers, and parsley; cook 30 seconds. Add shrimp and cook until orange.
4. 4.Add Napa cabbage, soy sauce, oyster sauce, and 1/4 cup water; toss for 1 minute.
5. 5.Return noodles, toss thoroughly, season with pepper, and top with bagnet before serving warm.