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VICTORIAS FOODS RECIPE : Bangus Pancit

This is it! How about some delicious Pancit?! Most of the time, the noodle dishes we grew up with has lots and lots of meat.


It's time to lessen and veer away from the meaty pancit and try something new and by the sound of it, appetizingly delicious too!



Thanks to Chef Tope Arañador, the young and contemporary Ilonggo chef/owner of PUNOT Restaurant, for another wonderful noodle dish idea that makes our favorite pancit level up in taste.


Chef Tope has partnered with VFC increating special recipes for us to have a taste of Negros, right at home. With this collab, VFC and Chef Tope has created 15 recipes using Victorias Foods signature products - Spanish Style Bangus and Sardines in Soya Oil.

So, this is really it, pancit!

Ingredients
  • 4 cans Victorias Hot Bangus in Soya oil, drained
  • 15 pieces Fishballs
  • 1 small head of Cabbage cut into 3-inch strips
  • 2 large Carrots, 2 inch strips
  • 1 small Onion, chopped
  • 1 clove Garlic, chopped
  • 10 pieces Baguio beans, sliced diagonally
  • 2 pieces Red Bell Peppers, sliced into strips
  • 1/2 Sayote, sliced
  • 3 cups Chicken Broth
  • 2 tablespoons Oyster Sauce
  • 1 tablespoon Soy Sauce
  • 400 grams Pancit Canton Noodles, dried
  • 1 teaspon cracked Pepper
  • 3 tbsp Olive Oil
  • Garnish (chopped onion leaves and fried garlic )


Procedure 
  1. Heat the oil in a pan then fry the fishballs until light brown. Remove from pan and place them on a plate. Set aside.
  2. Saute the garlic and onion then add the carrots, beans, sayote and bell peppers Stir fry for about a minute then add the chicken broth. Bring to a boil then add the oyster sauce and soy sauce. Adjust accoeding to taste.
  3. Add cabbage then the drained hot bangus. Cook for about two minutes or until the cabbage is slightly soft.
  4. Add the noodles in three to four batches soaking each batch of noodles in the liquid and toss them around.
  5. Toss all noodies for even mixing with the ingredients. Make sure everything is immersed in the liquid.
  6. Cook for about 10 minutes stirring occasionally until noodles are soft and almost all liquid is absorbed.
  7. Mix in the fishballs and season with salt and  pepper. Make final taste adjustments.
  8. To serve garnish with chopped onion leaves, fried garlic and place more Victorias Hot Bangus as toppings.


How's this for a truly appetizing noodle dish? Not to mention a healthier version as it contains no meat - just the delicious goodness of Spanish-style Victorias Hot Bangus.

Don't forget to serve with calamansi and/or a drizzle of sesame oil for that awesome aroma.


Victorias Foods Corporation (VFC) is a company primarily engaged in the businesses of canned fish and meat processing. READ MORE

And to maintain freshness, VFC continues to source its meat and fish only from the province of Negros.


The company introduced its first commercial production of Victorias’ brand Spanish Style Hot Sardines and Hot Bangus in the late ‘70s.

Victorias Foods products (Hot Sardines and Hot Bangus on Soya Oil) are available in these supermarkets in Metro Manila, Luzon and Panay as well in various states in the US.


  • Bangus Fried Rice
  • Misua Sardine with Bokchoy and Patola
  • Egg Salad and Sardine Toast
  • Bangus Sisig
  • Sardine Pasta with Sun-dried Tomatoes and Kangkong
  • Creamy Bangus Dip with Crackers
  • Sardine Fries with Tartar Dip
  • Bangus Bruschetta
  • Bangus Lumpia
  • Sardine Toast with Calamansi Mayo

Comments

SAJWAY RESTAURANT said…
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June 4, 2022 at 12:30 AM

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