Name: Saucy Pancit Canton
Yield: 5-7
Cuisine: Filipino
Ingredients: ½ cup (125 ml) Mama Sita’s Oyster Sauce; 1 pack (250 g) Pancit canton (Chinese egg noodles), raw; 6 cups (1.5 L) Water, boiling; 2 tbsp (30 ml) Oil; 1 pc (40 g) Onions, chopped; 6 pcs (60 g) Mushrooms (button or shiitake) , sliced; ½ cup (120 g) Broccoli, cut into small florets; 1 pc (120 g) Carrots, sliced; 1 cup (120 g) Red bell peppers, cut into 1-inch cubes; 2½ cups (625 ml) Water; 3 tbsp (20 g) Cornstarch, dissolved in 1 tbsp (15 ml) of water

Instructions

Blanch the Pancit Canton noodles: Plunge 250g noodles into 6 cups (1.5 L) boiling water. Separate noodles with fork while cooking for 1 minute. Drain in a colander. Set aside.
Heat oil in a pan. Saute onions until translucent. Add mushrooms and cook for 1 minute. Add broccoli, carrots, and bell pepper. Stir fry for another minute until vegetables are just half cooked.
Add Mama Sita’s Oyster Sauce, water. Mix well, cover and simmer.
Stir in the dissolved cornstarch. When the sauce thickens, add in the blanched pancit canton. Simmer for another minute.
Serve hot.