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Time needed: 45 minutes.
Makes: 1 – 2 servings
250grams canton noodles
2 tablespoons butter
2 tablespoons oil
1 whole bulb of garlic, minced
1 piece white onion, minced
1½ cups shredded seasoned chicken
1/2 cup small shrimp (OPTIONAL)
2 cups chicken broth
¼ cup carrots, sliced into thin matchsticks
¼ cup celery, sliced thinly
¼ cup baguio beans, sliced thin diagonally
¼ cup cabbage, shredded
¼ cup sitsaro, sliced into diagonal pieces
3 tablespoons fish sauce, plus more to taste
Salt, to taste
Ground black pepper, to taste
6 pieces eggs, beaten
In a large wok over medium-low heat, melt together butter with oil. Place ¾ of the minced garlic and cook until golden and crispy. Strain crispy garlic and set aside.
In the same pan, saute remaining garlic and onion until aromatic. Add shredded chicken, carrots, and celery. Continue cooking for a few more minutes. Add baguio beans, sitsaro, and cabbage. Add shrimp, cooking until it develops color. Season to taste with salt and pepper.
Pour in chicken broth and bring to a boil. Add the noodles and gently stir until the noodles have soaked up the broth. Mix in fish sauce. Adjust taste to preference with more fish sauce/salt and pepper. Mix in the crispy garlic and remove from heat.
Using a whisk or a hand mixer, beat the eggs fast until frothy and doubled in volume.
In a large wide non-stick pan over low heat, pour over beaten eggs and spread it into an even layer over the pan. Let it cook until half-way set.
Take the pancit from earlier and pour the pancit onto half of the omelet.
Gently fold the other half of the omelet over the pancit and seal the edges. Cook until the egg is fully set and serve.