Product to use
Garlic Chilli Oil
1.5 cooking oil
2 chicken breast, cut into cubes
2 cloves garlic, chopped
1 onion, thinly sliced
1 red pepper, thinly sliced
200g fine bean, cut in 5cm lengths
1 cup savoy cabbage leaves, thinly sliced
1 carrot, julienned
1 tbsp soy sauce
400ml chicken broth
1 pack of dry pancit canton noodles (available in Oriental shops)
1-2 tbsp oyster sauce
Salt and pepper to taste
Heat a deep wok until really hot, then add the oil.
Add the garlic and onions, cook for about 1-2 minutes or until fragrant
Add the chicken breast and cook until no longer pink.
Add the carrots, red pepper, fine beans, and savoy cabbage. Mix well.
Add the soy sauce and chicken broth. Mix well.
When the liquid starts to simmer, add the dry pancit canton noodles. Mix with 2 cooking spoons to allow the dry noodles on top to go to the bottom of the wok. Make sure the dry noodles become wet from the broth.
When liquid is almost dry, add oyster sauce and season with salt and pepper.
One of our well-loved noodles dishes from our Chinese heritage. This dish is usually served on special ocassions like birthdays, fiestas or Christmas. This recipe uses chicken but you can add prawns or pork slices. Make it vegetarian by replacing meat and seafood with mushrooms.