Crispy Pancit Canton Noodles Recipe

Method13 steps · about 45 min

1. 1

   Step 1: Separate the sliced white and green parts of the single bunch of green onions (1 bunch). Keep the actual white parts for the sauce and the actual green tops for finishing. Have the ready boiled, peeled quail eggs available; keep the raw chicken and shrimp refrigerated until their cooking stages.

   Uses 1 bunch green onions, white and green parts sliced separately

2. 2

   Step 2: Bring enough blanching water to a boil in a cooking pot. Add the thin carrot (1) slices and boil for 1 minute, then lift them out, keeping the hot blanching water for the bok choy.

   Blanch carrot · 1 minUses Water, enough to blanch carrot, bok choy and shrimp · 1 carrot, thinly sliced crosswise

3. 3

   Step 3: Transfer the blanched carrot to ice-cold water for 2 minutes. Drain and put on a clean plate for the sauce.

   Chill carrot · 2 minUses Blanched carrot · Ice-cold water for carrot chilling

4. 4

   Step 4: Bring the actual blanching water back to a boil. Add the halved baby bok choy (3) and blanch for 1 minute, then lift it out.

   Blanch bok choy · 1 minUses Actual hot blanching water · 3 baby bok choy, halved

5. 5

   Step 5: Transfer the blanched bok choy to ice-cold water for 2 minutes. Drain well and reserve it for the serving plate.

   Chill bok choy · 2 minUses Blanched baby bok choy · Ice-cold water for bok-choy chilling

6. 6

   Step 6: Bring the actual blanching water back to a boil and add the cleaned shrimp (10). Blanch for about 1 minute, continuing if needed until the flesh is opaque and firm. Lift out the shrimp; discard the blanching water.

   Blanch shrimp · 1 minUses Actual hot blanching water remaining after bok choy · 10 shrimp, cleaned, peeled and deveined

7. 7

   Step 7: Transfer the blanched shrimp to a fresh ice-cold water bath for 2 minutes. Drain and set aside for immediate sauce cooking.

   Chill shrimp · 2 minUses Blanched shrimp · Fresh ice-cold water for shrimp chilling

8. 8

   Step 8: Heat the 2 cups noodle-frying oil in a wok. Deep-fry the dry pancit canton while gently tossing for about 30–45 seconds, until crisp. Lift out, let the oil drip off and arrange the noodles on a serving plate.

   Fry canton noodles · 1 minUses 2 cups cooking oil, for noodle frying · 250 g dry pancit canton noodles

9. 9

   Step 9: Heat a little separate sautéing oil in a cooking pan. Sauté the garlic (3) and reserved white green-onion parts until softened. Add the thinly sliced boneless chicken thigh (¼ lb) and cook for 2 minutes, stirring; the chicken will finish cooking in the sauce.

   Sauté chicken · 2 minUses A little cooking oil, for sauce aromatics · 3 garlic cloves, chopped · Reserved sliced white green-onion parts · ¼ lb boneless chicken thigh, thinly sliced

10. 10

    Step 10: Add the actual blanched, drained shrimp and carrot to the chicken mixture and stir-fry for 30 seconds.

    Stir-fry shrimp and carrot · 1 minUses Partially sautéed chicken with aromatics · Blanched drained shrimp · Blanched drained carrot

11. 11

    Step 11: Mix the 37 g Knorr Crab and Corn Soup mix with the separate measured 500 ml sauce water. Pour into the chicken, shrimp and carrot mixture. Stir and cook at a gentle simmer until the sauce thickens, following any minimum cooking time on the actual soup packet, and the chicken reaches 165°F (74°C). The shrimp should be opaque and firm.

    Uses Chicken, shrimp, carrot and aromatics · 37 g Knorr Crab and Corn Soup mix · 500 ml water, for sauce

12. 12

    Step 12: Add the ready boiled quail eggs (12), 2 tbsp oyster sauce and 1 tsp sesame oil. Stir gently until the eggs are hot through, then season to taste with ground white pepper.

    Uses Fully cooked chicken-shrimp sauce · 12 boiled quail eggs, peeled · 2 tbsp oyster sauce · 1 tsp sesame oil · Ground white pepper, to taste

13. 13

    Step 13: Arrange the blanched, drained bok choy around the crispy noodle plate. Pour the hot chicken-shrimp sauce and quail eggs over the noodles and scatter over the actual reserved green-onion tops. Serve immediately, sharing between 5 people. Refrigerate leftovers promptly and use within 3 days; reheat to 165°F (74°C).

    Uses Blanched drained baby bok choy · Drained crispy canton noodles · Hot chicken-shrimp sauce with quail eggs · Actual reserved sliced green-onion tops