Garlic Butter Shrimp Pancit Canton
Stir-fried noodles with sauteed shrimp with garlic and butter.
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: Main Course
Cuisine: Filipino
Keyword: butter garlic shrimp, garlic shrimp, pancit canton
Servings: 5 people
Calories: 600kcal
Author: Vanjo Merano
- 10 shrimp cleaned
- 1 egg fried
- 1 Knorr Shrimp Cube
- 21 ounces pancit canton flour noodles
- 4 cups water
- 2 cups cabbage shredded
- ½ lemon
- 1 head garlic minced
- 1 onion sliced
- 4 Tablespoons soy sauce
- 5 Tablespoons oyster sauce
- 1 cup green onion chopped
- ¼ cup butter
- 2 Tablespoons cooking oil
- Salt and ground black pepper to taste
Melt butter in a wok. Add cooking oil.
Put the garlic in the wok. Stir-fry until it turns light brown.
Add shrimp. Cook each side for 1 minute.
Squeeze the lemon over the shrimp. Cover the wok. Continue cooking for 1 minute. Season with salt.
Remove the shrimp from the wok and place in a clean plate. Leave the juices in the wok.
Allow the juices to evaporate until you are only left with the fats (butter and oil mixture).
Sauté onion until it softens and then add soy sauce and water. Let it boil.
Add Knorr Shrimp cube. Stir.
Put the cabbage and carrot in the wok. Cook for 30 seconds.
Add the noodles. Gently toss while cooking. Cook until the noodles completely absorb the liquid.
Add oyster sauce and green onion. Season with ground black pepper. Toss until all ingredients are well distributed.
Arrange the pancit canton in a serving plate and then top with shrimp and fried egg.
Share. Serve and enjoy!
Calories: 600kcal | Carbohydrates: 89g | Protein: 22g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 3029mg | Potassium: 210mg | Fiber: 9g | Sugar: 14g | Vitamin A: 561IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 1mg