SARSAYA® OYSTER SAUCE
1 pack (1100g) (500g dry) Egg noodles (Canton),
boiled and softened
2 cups (500g) Cooking oil
1/4 cup (60g) Onion, chopped
2 Tbsps. (30g) Garlic, minced
1 cup (200g) Pork liempo, chopped
2 Tbsps. (30ml) Soy sauce
1 1/2 cups (360ml) Water
2 packs (60ml) SARSAYA® Oyster Sauce
1/3 cup (80g) Carrots, round slices
1/2 cup (120g) Cabbage, chopped
1/3 cup (80g) Chicharo (Snap peas)
1/3 cup (80g) Sayote, strips
1/3 cup (80g) Red bell pepper, strips
1/3 cup (80g) Green beans, cut into 1″ length
4 Tbsps. (60ml) Cornstarch slurry (2 Tbsps Cornstarch +
2 Tbsps. Water)
|Calories per serving (kcal)||199.7|
|Dietary Fiber (g)||1.8|
Good to Know Nutrition Facts!
Consuming 1 cup of egg noodles is equivalent to consuming 1/2 cup of boiled white rice.
Preparation time: 15 minutes
Cooking time: 25 minutes
- FRY. Using a stainless net strainer, deep fry egg noodles in hot oil until brown and crispy.
- SAUTÉ. In a pan, heat oil. Sauté onion, garlic, and Pork. Cook until pork is browned.
- SIMMER. Add soy sauce, water, and SARSAYA® Oyster Sauce. Simmer for 3 minutes. Add carrots, cabbage, chicharo, sayote, bell pepper, and green beans. Simmer for another 3-5 minutes. Add slurry to thicken the sauce.
- SERVE. Transfer to a serving plate, assemble it nicely and top with vegetable and sauce mixture. Serve and enjoy.
Makes 12 servings
Serving size: 1/2 cup (80g) Noodles + 3/4 cup (160g) Toppings/Sauce
When frying noodles, make sure that the noodles are drained well from excess water to avoid oil splatter.