SALTED EGG PANCIT CANTON
- 400 g Instant Egg Noodles, cooked according to package directions
- 60 g TopChef Salted Egg Powder Sauce, prepared according to package directions
- Buttercreme Refrigerated Margarine
- 60 g Garlic, chopped
- 6 g Chili, chopped
- 4 pcs Boiled Egg
- 1/4 cup Pork Chicharon, crushed
- 25 g Green Onions, chopped
- Melt margarine in a pan, saute garlic, and chili until fragrant.
- Add salted egg sauce, toss in prepared noodles and mix well.
- Transfer in serving plate and top with fried eggs, crushed chicharon and green onions before serving.