Traditional Filipino Pancit Soup with Egg Noodles

Ingredients

• Egg noodles for wok 5 oz
• Vegetable Oil 2 spoons
• Carrot 1 piece
• Chinese green beans 5 oz
• Courgette 1 piece
• Sweet Pepper 1 piece
• Onion ½ heads
• Garlic 1 clove
• Ginger 0 oz
• Peeled Cooked Shrimp 5 oz
• Chicken Broth 15 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.