Traditional Filipino Pancit Soup with Egg Noodles
⏳ Time
25 minutes
🥕 Ingredients
15
🍽️ Servings
2
Description
Traditional Filipino Pancit Soup with Egg Noodles
Ingredients
- Egg noodles for wok - 5.3 oz
- Vegetable Oil - 2 spoons
- Carrot - 1 piece
- Chinese green beans - 7.1 oz
- Courgette - 1 piece
- Sweet Pepper - 1 piece
- Onion - ½ heads
- Garlic - 1 clove
- Ginger - 0.2 oz
- Peeled Cooked Shrimp - 3.5 oz
- Chicken Broth - 13 fl oz
- Soy Sauce - 1 tablespoon
- Fish Oil - ½ spoons
- Cilantro - 4 sprigs
- Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
In a large pot, bring water to a boil with salt at a ratio of 1 tablespoon of salt per 1 liter of water.
Step 3
Add the egg noodles to the pot and cook for 40 seconds.
Step 4
Then drain the noodles in a colander and rinse them quickly. Set the noodles aside.
Step 5
Grate the garlic and ginger on a fine grater. Finely chop the onion.
Step 6
Grate the carrot using a medium grater. Slice the bell pepper and zucchini into thin strips. Finely shred the Chinese cabbage.
Step 7
Heat vegetable oil in a pan over high heat. Add onion, carrot, bell pepper, zucchini, and Chinese cabbage to the pan.
Step 8
Sauté for 3 minutes, stirring vigorously with a spatula.
Step 9
Add the garlic and sauté for another 30 seconds over high heat, stirring vigorously.
Step 10
Add the ginger and shrimp. If the shrimp are unpeeled, they should be peeled beforehand.
Step 11
Sauté over high heat, stirring vigorously with a spatula, until the shrimp turn pink, which will take about 2–3 minutes.
Step 12
Add the broth and bring everything to a boil.
Step 13
Reduce the heat to medium and simmer everything for 5 minutes.
Step 14
Add the egg noodles. Cook for another minute.
Step 15
Add the soy sauce and fish sauce. Stir and remove from heat.
Step 16
Serve the soup in warm bowls, and provide chopped cilantro in a separate container for seasoning.
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