Start to blanch the vegetables and shrimp by boiling the water in a cooking pot. Put the carrot first, quickly boil for 1-minute. Remove the carrot from the cooking pot and transfer to a bowl with ice cold water. Soak it for 2 minutes and then remove from the bowl and place in a clean plate. Do the same step with the bok choy and shrimp. Set aside.

Fry the pancit canton noodles. Start by heating 2 cups of oil in a wok. Add the pancit canton. Deep fry while gently tossing until it becomes crispy (around 30 to 45 seconds). Remove from the cooking pot. Let the oil drip before arranging it on a serving plate.

Make the sauce by sautéing garlic and the white part of the green onion. Add the chicken thigh. Cook for 2 minutes. Add the shrimp and carrot. Stir-fry for 30 seconds.

Combine Knorr Crab and Corn Soup with 500 ml. water. Mix well. Pour the mixture into the cooking pot. Stir and continue cooking until the sauce thickens.

Add the quail eggs, oyster sauce, and sesame oil. Season with ground white pepper.

Arrange the bok choy around the plate and then pour the sauce over the crispy noodles. Serve warm. Share and enjoy!