AuthorBiteSized
DifficultyIntermediate

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Yields2 Servings
Prep Time45 minsTotal Time45 mins

















Make crispy garlic
1

 In a large wok over medium-low heat, melt together butter with oil. Place ¾ of the minced garlic and cook until golden and crispy. Strain crispy garlic and set aside.

Saute meat and vegetables
2

In the same pan, saute remaining garlic and onion until aromatic. Add shredded chicken, carrots, and celery. Continue cooking for a few more minutes. Add baguio beans, sitsaro, and cabbage. Add shrimp, cooking until it develops color. Season to taste with salt and pepper.

Add noodles and broth
3

Pour in chicken broth and bring to a boil. Add the noodles and gently stir until the noodles have soaked up the broth. Mix in fish sauce. Adjust taste to preference with more fish sauce/salt and pepper. Mix in the crispy garlic and remove from heat.

Beat eggs
4

Using a whisk or a hand mixer, beat the eggs fast until frothy and doubled in volume.

Make omelette
5

 In a large wide non-stick pan over low heat, pour over beaten eggs and spread it into an even layer over the pan. Let it cook until half-way set.

Add pancit filling
6

Take the pancit from earlier and pour the pancit onto half of the omelet.

Fold omelette over
7

Gently fold the other half of the omelet over the pancit and seal the edges. Cook until the egg is fully set and serve.

Ingredients


















Directions

Make crispy garlic
1

 In a large wok over medium-low heat, melt together butter with oil. Place ¾ of the minced garlic and cook until golden and crispy. Strain crispy garlic and set aside.

Saute meat and vegetables
2

In the same pan, saute remaining garlic and onion until aromatic. Add shredded chicken, carrots, and celery. Continue cooking for a few more minutes. Add baguio beans, sitsaro, and cabbage. Add shrimp, cooking until it develops color. Season to taste with salt and pepper.

Add noodles and broth
3

Pour in chicken broth and bring to a boil. Add the noodles and gently stir until the noodles have soaked up the broth. Mix in fish sauce. Adjust taste to preference with more fish sauce/salt and pepper. Mix in the crispy garlic and remove from heat.

Beat eggs
4

Using a whisk or a hand mixer, beat the eggs fast until frothy and doubled in volume.

Make omelette
5

 In a large wide non-stick pan over low heat, pour over beaten eggs and spread it into an even layer over the pan. Let it cook until half-way set.

Add pancit filling
6

Take the pancit from earlier and pour the pancit onto half of the omelet.

Fold omelette over
7

Gently fold the other half of the omelet over the pancit and seal the edges. Cook until the egg is fully set and serve.

Notes

Pancit Omelette