I see this Fried Pancit Canton in Chinese Restaurants but either I’m not adventurous enough or there’s just too many choice that I always forget to try this. So yesterday, I was looking for something to cook and found pancit canton in my pantry. I remembered this Fried Noodles.
I was wondering why you need to fry the noodles again -isnt that a bit too much? If you look at it’s life history, it was probably boiled at the factory, then dried, now I have to boil it again, then dry it again. Lol. Poor noodles.
Well, it has a Wow Factor for sure. Feeling expert ako sa kusina when I did this. It is crunchy and I think it would have been more awesome if I didn’t overcook the veggies.
PS, you can use any Baguio veggies you have. I always give out the full ensemble on the recipes but most often I would be missing something or the other. I’m not strict in the kitchen. Always do with what you have! Also, technically, the toppings is a chopsuey recipe . You may also use the Ginisang Repolyo (Pork and Cabbage Soup) I guess.
For next time, I would cut the noodles before frying them.
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