- To blanch 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.
Mama Sita’s Oyster Sauce
Pancit Canton (Chinese egg noodles), raw
Mushrooms (button or shiitake) , sliced
Broccoli, cut into small florets
Red Bellpeppers, cut into 1-inch cubes
2 & 1/2 cups
Cornstarch, dissolved in 1 tbsp (15 ml) of water