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+ servings

Bagnet Pancit Canton

Egg noodles with shrimp and crispy pork
Prep Time15 minutes
30 minutes
Course: Noodles
Cuisine: Filipino
Keyword: bagnet, chicharon, filipino pancit, lechon kawali
Servings: 6 people
Calories: 370kcal
Author: Vanjo Merano

Ingredients

  • 1 lb. bagnet sliced
  • 12 shrimp cleaned
  • 8 Shiitake mushroom sliced in half
  • 1 carrot Julienne
  • ½ head cabbage chopped
  • 2 leaves Napa cabbage sliced
  • 12 snow peas
  • 1 red bell pepper julienne
  • 1 green bell pepper julienne
  • 2 tablespoons parsley minced
  • 1 onion thinly sliced
  • 5 cloves garlic crushed
  • ¼ cup soy sauce
  • 2 tablespoons oyster sauce
  • ¼ cup water
  • 3 tablespoons cooking oil
  • Ground black pepper to taste

Noodle ingredients:

  • ½ lb. Egg noodles pancit canton
  • 1 Knorr Pork Cube
  • 6 cups water

Instructions

  • Prepare the egg noodles by boiling 6 cups of water in a cooking pot. Add Knorr Pork Cube. Stir until diluted. Put the egg noodles into the pot and toss. Continue cooking until the noodles are soft but not mushy. Set aside.
  • Heat oil in a clean pot. Sauté onion and garlic.
  • Once the onion softens, add mushrooms, carrot, cabbage, snow peas, bell peppers and parsley. Cook for 30 seconds.
  • Add shrimp. Toss and cook until the shrimp turns orange in color.
  • Add Napa cabbage, soy sauce, oyster sauce, and ¼ cup water. Toss and cook for 1 minute.
  • Put the egg noodles back into the pot. Toss until all the ingredients are well blended.
  • Season with ground black pepper and top with bagnet slices.
  • Serve warm. Share and enjoy!

Nutrition

Calories: 370kcal | Carbohydrates: 40g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 959mg | Potassium: 739mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2655IU | Vitamin C: 77mg | Calcium: 92mg | Iron: 3mg