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Makes 5 servings
Preparation and cooking time: 25 minutes


1 pack pancit canton /egg noodles
3 cups cooking oil
1 tablespoon garlic, minced
1 red onion, minced
1 cup chicken thigh fillet, sliced
1 cup shrimps, peeled
½ cup mushrooms, sliced
¾ cups long green beans, chopped
¾ cups carrots, julienned
½ cup baby corn
1 bunch bok choy or pechay
2 cups chicken broth
3 tablespoons oyster sauce
1 tablespoon sesame oil
2 tablespoons cornstarch diluted in 3 tablespoons water
Salt and pepper to taste


  1. Deep fry the noodles in medium heat until crisp.
  2. Turn off heat and set aside (make sure to let excess oil drip).
  3. Reduce the cooking oil from the same wok to 3 tablespoons
  4. Saute garlic and onion. Add chicken slices and cook for 5 minutes. Add shrimps and mushrooms then stir.
  5. Put-in the green beans, carrots and baby corn. Stir-fry for 3 to 5 minutes.
  6. Add bok choy and chicken broth. Bring to a boil and simmer for 3 minutes.
  7. Add the oyster sauce and sesame oil, and cornstarch diluted in water. Cook until sauce thickens. Mix in quail eggs. Season with salt and pepper.
  8. Pour sauce on top of arranged fried noodles.

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