A recipe from Melissa Miranda of Musang
This is a great dish to prepare during any season, based on the
veggies available. It can use either chicken stock or mushroom stock, you can
add proteins or keep it vegetable friendly!
2 teaspoons mushroom powder or 2 cups low sodium vegetable broth
1 tablespoon vegetable oil
3-5 garlic cloves, minced
1/2 medium onion, thinly sliced
1 leek, cut into half moons (white and green parts)
1/2 cabbage, thinly sliced
2 carrots, cut into matchsticks
Small bunch of radishes, cut into matchsticks
1 pack pancit canton noodles
Freshly ground black pepper
1 tablespoon Knorr Liquid Seasoning
1 tablespoon soy sauce
If using mushroom powder, dissolve into 2 cups of warm water in a small
bowl. Set aside.
Heat oil in a wok or large skillet over medium high heat. Cook garlic until golden
brown and then add onions and leeks and cook until translucent, stirring
often, about 4 minutes. Season with salt and pepper.
Add carrots and cabbage, cook for 1 minute and season.
Add liquid seasoning, soy sauce and reserved mushroom stock and
bring to a boil, then add canton noodles.
Cook until liquid is absorbed and noodles are al dente, 8 - 10 minutes and
season with more salt and pepper or fish sauce, if needed.
Divide into bowls, top with radish matchsticks, cilantro and lemon wedge.
photo credit: Karen Leann Kirsch