Focused recipe
Bagnet Pancit Canton
Egg noodles with shrimp and crispy pork
Filipino Updated 7/23/2022
Ingredients
Measured from the catalog payload.
- 1 lb bagnet sliced
- 12 shrimp cleaned
- 8 shiitake mushroom sliced in half
- 1 carrot
- 1/2 cabbage chopped
- 2 leaves napa cabbage sliced
- 12 snow pea
- 1 red bell pepper
- 1 green bell pepper
- 2 tablespoons parsley minced
- 1 onion thinly sliced
- 5 cloves garlic crushed
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1/4 cup water
- 3 tablespoons cooking oil
- ground black pepper
- 1/2 lb egg noodle
- 1 knorr pork cube
- 6 cups water
Instructions
8 cooking steps
- 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!
Catalog details
Useful for browsing and sync.
Noodles, Pork bagnet, chicharon, filipino pancit, lechon kawali Public recipe Revision 1