Fried Pancit


Ingredients:

2 tbsp STAR MARGARINE GARLIC
1/4 cup bell pepper strips
1 cup sliced halved carrots
1/2 Kg MONTEREY PORK LOMO, cut into bite size pieces
4 pc MAGNOLIA CHICKEN STATION CHICKEN LIVERS, sliced
2 pc PUREFOODS CHORIZO BILBAO STYLE, sliced diagonally
1/4 kg shrimps, shelled and devained
1/4 cup thinly sliced onion leeks
1/4 cup sliced celery
1 cup sitsaro
2 tbsp cornstarch, dissolved in 2 tbsp water
2 tbsp sugar
iodized fine salt and pepper
MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL, for deep-frying
1 (200 g) pack fresh egg noodles
roasted or salted peanuts, coarsely chopped

Procedure:

  1. In a wok, melt margarine. Stir fry bell peppers and carrots. Add pork, chicken livers, chorizo and shrimp. Cook until tender.
  2. Add onion leeks, celery, sitsaro and mix well. Add cornstarch mixture and cook until thick. Season with sugar, salt and pepper. Set aside.
  3. In a separate wok, heat oil and deep fry egg noodles until crispy.
  4. Place crispy noodles on plate and top with vegetable mixture. sprinkle with chopped peanuts.
Makes 4 servings.

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