Classic Pansit Canton

Ingredients 2 T oyster sauce
2 T hoisin sauce
1 t light soy sauce
6 dried shiitake mushrooms
240 g bok choy
1 small carrot, peeled and sliced into disks
1 T vegetable oil
2 c water
16 ounces cooked rice noodles
Directions
Mix oyster sauce, hoisin sauce, and soy sauce in a small bowl and set aside.


Soak mushrooms in a bowl of hot water until soft. When softened, squeeze out excess water and cut mushrooms into quarters, trimming off stem if it is woody.

Heat oil in a wok. Stir fry carrot slices, mushrooms and bok choy stalks for 2 minutes. Add leaves and stir fry for another minute or until leaves are just barely wilted. Transfer to a plate and keep warm.


Pour the water into the wok. Add half the sauce mixture. Add noodles and cook until noodles are soft and all of the water is absorbed.


Add vegetables and toss with remaining sauce.

You can always use kikiam, fishballs and squidballs to your pansit canton. Ingredients will be from your taste in eating pansit canton.