I’m Hungry Fried Noodles
Makes 2-3 servings
300 grams Sapporo Pancit Canton
• Water, for boiling
5 Tbsps Cooking oil
1 Tbsp Sesame oil
½ cup Oyster sauce
½ can Ma Ling, sliced into cubes
½ cup Snow peas, washed and trimmed
1 cup Tom yao sprouts, washed
4 Fresh shiitake mushrooms, sliced
½ tsp Sesame seeds
1. Cook the Sapporo Pancit Canton in boiling water over medium heat until soft. Pour into a strainer and rinse in a bowl of cold water. Drain completely.
2. Pour three tablespoons of cooking oil in a wok over medium high heat then stir-fry the noodles. Mix in about six tablespoons of oyster sauce. Stir continously to prevent the noodles from sticking to the pan. Remove noodles from heat and transfer to a serving platter. Drizzle with sesame oil and set aside.
3. In the same wok pour the remaining cooking oil and pan fry the Ma Ling cubes. When meat is crispy, toss in the snow peas, tom yao sprouts, and shiitake mushrooms. Pour in remaining oyster sauce over the stir fry and cook for another three minutes.
4. When done arrange stir fry over the noodles and garnish with sesame seeds. Serve immediately.
Recipe by Adrian Chin
Photographed by Miguel Abesamis of Studio 100