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Ingredients

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Fried Pancit

  • Pancit Canton, or any thin egg noodles 1000.0 g
  • Water 1000.0 ml
  • Vegetable Oil 2000.0 ml

Sauce Preparation

Assembly

  • Spring Onions, chopped 50.0 g
  • Garlic, chopped and fried 30.0 g

Complete your holiday spread with this vibrant rendition on the beloved pancit. Deep-fried egg noodles are topped with a luscious stir-fry loaded with chicken, shrimp, and tofu for an interesting mix of textures.  

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Preparation

  1. Fried Pancit

    10 minutes
    1. In a wok, boil the water.
    2. Blanch the noodles until soft.
    3. Strain and set aside.
    4. Preheat the deep-frying oil to 360F.
    5. Portion the noodles to 120 g per serving.
    6.  Form the noodles in a spider strainer.
    7. Deep-fry for 2-3 minutes until crispy. Set aside.   
  2. Sauce Preparation

    30 minutes
    1. Pre-heat the wok.
    2. Stir-fry the onion, garlic and mushroom.
    3. Add the bell peppers, shrimps, carrots, tofu, chicken and cabbge.
    4. Stir-fry quickly.
    5. Add the Chinese rice wine and deglaze.
    6. Add water, Knorr Oyster Sauce, light soy sauce, sugar, Knorr Chicken Powder, slurry and dark soy sauce.
    7. Simmer for 1-2 minutes.  
  3. Assembly

    2 minutes
    1. Assemble the noodles in a plate.
    2. Drizzle the sauce on top.
    3. Garnish with spring onions and fried garlic.   
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