PINOY FRIED PANSIT CANTON

FILIPINO RECIPE ~ FRIED PANSIT CANTON ~

Serve a different Pansit canton by frying the noodles until crisp and lightly browned instead of just cooking it in broth until tender. Just make sure you serve it at once!

PINOY FRIED PANSIT CANTON INGREDIENTS

1 tbsp. oil
1 onion, chopped
1 stalk celery, cut into strips
1 green bell pepper, cut into strips
1 carrot, cut julienne
1 tokwa, diced and fried
2 pieces shrimp ball, quartered
1 piece kekiam, sliced into strips
1 cup stringed sitsaro
1 cup shredded cabbage
2 tbsps. oyster sauce
Dash of liquid seasoning
1 tbsp. cornstarch dissolved in
2 tbsps. water
Oil for frying
200 grams canton noodles

PINOY FRIED PANSIT CANTON PROCEDURE

• In a saucepan, heat the oil then saute the onions, celery, bell pepper, and carrots until tender. Add the tokwa, shrimp balls, kikiam, sitsaro, and cabbage. Cook until done.

• Season with oyster sauce and liquid seasoning. Do not overcook the vegetables. Add the dissolved cornstarch to thicken the sauce. Set aside

• In a wok, heat the oil for frying. Quickly fry the canton noodles until crispy. Transfer to a serving platter and top with the hot mixture. Serve at once.