Crispy Pancit Canton

Steps

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1. 1
   Bring a pot of salted water to a boil. Blanch the carrot for about 1 minute until nearly cooked, then transfer to ice water to stop the cooking and preserve color.
   ▶ ≈0:26
2. 2
   Blanch the bok choy and shrimp in the same water, each for about 1 to 1.5 minutes, until the shrimp turn orange. Transfer each to a clean container to cool.
   ▶ ≈1:01
3. 3
   Heat oil in a deep pan or wok. Add the pancit canton noodles and deep-fry for 45 to 60 seconds until golden and crispy, then drain and set aside.
   ▶ ≈1:37
4. 4
   Heat oil in a wok or pan, toast the garlic slowly until lightly golden, add the yellow onion and stir-fry, then add the chicken and cook until it changes color.
   ▶ ≈2:32
5. 5
   Pour in the Knorr crab and corn soup mixed with water and bring to a boil. Add oyster sauce, sesame oil, and white pepper powder for seasoning.
   ▶ ≈2:20
6. 6
   Add the blanched carrots and shrimp to the sauce, along with the stewed quail eggs. There is no need to cook long since the vegetables and shrimp were blanched earlier.
   ▶ ≈3:26
7. 7
   Turn off the heat. Pour the sauce over the crispy noodles and serve with the blanched bok choy.
   ▶ ≈3:51