Pancit Ala Pekto Recipe
- 1 pack pansit bihon, soaked in water
- 1 pack pancit canton, soaked in water
- ½ pc. carrots, thin strips
- 100g bok choy, leaves only
- 1 stalk celery, chopped
- 100g snow peas
- 200g medium sized shrimps, peeled and halved
- 150g scallops, cut each in half
- 200g dory fillet, cut into bite size pieces
- 10 pcs. quail eggs, boiled
- salt and black pepper to taste
- 2 tbsp. of soy sauce
- 2 tbsp. oyster sauce
- 1 tbsp. sesame oil
- 2 tbsp. of canola oil
- 1 pc. red bell pepper cut into strips
- 1 pc. red onion, half moon
- 4 cloves garlic minced
- 3 tbsp. spring onions, sliced
- 1 cup chicken stock
- 3 tbsp. cornstarch
- Soak bihon and pancit canton in a big bowl of water for at least 10-15 minutes, mix it thoroughly.
- In a bowl, dissolve cornstarch and chicken broth. Set aside.
- Heat up pan or wok and stir fry seafood in canola oil and sesame oil. Season with salt and pepper then set aside.
- In the same pan, add oils if needed saute garlic, red onions, and the rest of the vegetables.
- Then add chicken broth, soy sauce and oyster sauce and let it boil.
- Add the noodles and cook until cooked. Season again with salt and pepper to taste.
- Remove from heat and place onto serving dish. Top with the stir fried seafood and garnish with spring onions and quail eggs.
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