Crispy Pancit Canton Noodles

Ingredients for Crispy Pancit Canton Noodles

• 250 g pancit canton
• 37 g Knorr Crab and Corn Soup
• 10 shrimp, cleaned
• 12 boiled quail eggs
• 1/4 lb chicken thigh, sliced
• 1 carrot, thinly sliced crosswise
• 3 baby bok choy, halved
• 1 bunch green onion, sliced
• 3 cloves garlic, chopped
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 2 cups water
• 2 cups cooking oil

How to cook Crispy Pancit Canton Noodles

1. 1.Blanch carrot, bok choy, and shrimp separately, beginning with carrot for 1 minute; cool each in ice water for 2 minutes and drain.
2. 2.Heat oil in a wok and deep-fry pancit canton for 30–45 seconds, tossing gently until crisp. Drain and arrange on a platter.
3. 3.Sauté garlic and white green onion, then cook chicken for 2 minutes. Add shrimp and carrot; stir-fry 30 seconds.
4. 4.Mix Crab and Corn Soup with water, add to the pan, and cook while stirring until thickened.
5. 5.Add quail eggs, oyster sauce, and sesame oil. Arrange bok choy around noodles, spoon sauce over, and serve warm.