WATCH: How to Make Chinese Birthday Noodles

This is a really festive noodle dish!

 

This noodle dish is also dubbed longevity noodles because it symbolizes long life. Serve this during birthdays and special celebrations-you can easily customize and add (or lessen) ingredients and include prawns, hardboiled eggs, and more. 

 

CHINESE BIRTHDAY NOODLES

 

Prep time 45 minutes
Cooking time 30 minutes
Serves 4-6

 

1 pack (200grams) pancit canton noodles

150 grams pork kasim, cubed
300 grams chicken breast, cubed
2 pieces chicken liver, cubed
2 pieces chicken gizzard, cubed
10 pieces squid balls, sliced in half
1/4 cup garlic, chopped
2 tablespoons Chinese wine
1 tablespoon sesame oil
salt, to season
pepper, to season

For the sauce:
2 tablespoons corn oil
80 grams shrimp, peeled and deveined
1/4 cup onion, sliced
2 tablespoons garlic, chopped
1 stalk leek, sliced
1 cup cabbage, sliced
1 cup Baguio pechay, sliced
1 bunch pechay Tagalog, sliced
1 head cauliflower, florets only
1/2 piece carrot, sliced into rounds
4 pieces dried wood ear mushrooms (tenga ng daga), soaked in water and drained
1/4 cup oyster sauce
1 tablespoon sugar
2-3 tablespoons soy sauce
1 cup chicken stock
14 pieces snow peas (sitsaro)
12 pieces quail eggs, (hardboiled), peeled
2 tablespoons cornstarch, dissolved in 2 tablespoons water
salt, to taste
pepper, to taste

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1

In a bowl, mix together pork, chicken breast, liver, gizzard, and squid balls. Add garlic, Chinese wine and 1 tbsp sesame oil. Season with salt and pepper, mix well. Set aside and marinate for 20 minutes.

 

2

Boil water in a pot and cook pancit canton according to package directions; drain. Set aside.

 

3

Heat corn oil in a wok. Stir-fry the marinated meats for about 3-5 minutes; add shrimp and season with salt and pepper. Cook for another 2-3 minutes. Set aside.

 

4

In the same wok, add more corn oil, if needed. Sauté onions, garlic, and leeks. add cabbage, Baguio pechay, pechay Tagalog, cauliflower, carrots, mushrooms, oyster sauce, sugar, soy sauce, and 1 cup chicken stock as needed. Simmer, then add pancit canton.

 

5

Add sitsaro, quail eggs, cornstarch mixture, and remaining sesame oil; mix.

 

6

Transfer noodles to a platter and top with meat. Serve immediately.

 

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