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Asian Stir-fried Noodles

Cooking Time: 30 mins

Main Ingredients: Noodles

Cooking Style: Stir-fried

Collection: Oyster Sauce, Salo-salo

Difficulty: Beginner


Make the vegetable stock:

  1. Combine all ingredients in a saucepan except broccoli. Cook over medium heat.
  2. When it starts to boil, add the broccoli and continue cooking until broccoli is tender, (about 3-4 minutes).
  3. Drain the broccoli, and reserve the stock.


  1. Saute ginger, onion, and garlic, then add the shrimps and stir fry for 3-5 minutes. Remove the shrimps from the pan when they change color. Set aside.
  2. Add the shiitake mushrooms and stir-fry for about 1-2 minutes.
  3. Pour in the vegetable stock and Mama Sita’s Oyster Sauce.
  4. Add the pancit canton. Mix well. Cook until noodles are tender.
  5. Add blanched broccoli, cauliflower, and pechay baguio. Mix well. Season with
    ground black pepper.
  6. Transfer to a serving platter. Serve.





1 pack

240 g

Pancit canton

5 pcs

100 g

Shrimp, cleaned and deveined

4 tbsp

Quail eggs

4 tbsp

60 mL

Cooking oil

1 pc

40 g

Onion, sliced

6 cloves

40 g

Garlic, crushed

2 1/2 cups

250 g

Fresh broccoli, blanched, cut into small florets

1/2 cup

50 g

Cauliflower, blanched, cut into small florets

3 leaves

100 g

Pechay baguio, blanched, cut into 3-in pieces

1 cup

100 g

Shiitake mushroom, washed, sliced

1/2 cup

125 mL

Mama Sita’s Oyster Sauce

3 cups

Vegetable stock

1/4 tsp

Ground black pepper

Vegetable Stock Ingredients

To make 3 cups liquid:

3 1/4 cups


1/2 pc

Onion, sliced

1 pc

Spring onion

2 inches

Celery spring

Broccoli (see above)

See Also:

Oyster Sauce, Salo-salo
Cooking Style: Stir-fried