Bamboo Shoots Lo Mein

Noodles is one of my favorite food nowadays, I think I cooked it almost 3 times a week.  I experiment with the ingredients that I found in our kitchen because I don’t want it to taste the same with the one I previously cooked.

This is one of my experimentations, I prepared this few days ago and served it as our snack (so heavy? hehe never mind) .  I used different kinds of vegetables because I was in a hurry and thawing meats or shrimps will take a lots of time.  

2 dense packs of egg/canton noodles
2 cloves garlic, minced
1 medium onion, thinly sliced
1 medium carrot, cut into strips
½ cup shredded bamboo shoots
2/3 cup beans sprouts
10 leaves of baby bokchoy, cut as desired and separate the white part
fish sauce to taste
1 tsp. sugar
2 tbsp. oyster sauce
1 tbsp. sesame oil
2 tbsp. cooking oil
pepper to taste
Chicken tender strips (optional)

1. Cook noodles in boiling water for 2 minutes. Set aside.
2. Heat 1 tbsp. cooking oil in a wok, saute onion until tender.
3. Add carrots and bamboo shoots, stir fry until tender. Add white part of bokchoy then bean sprouts, add fish sauce and sugar. Cook for 30 seconds. Remove from wok and set aside.
4. On the same wok, heat 1 tbsp. cooking oil. Saute garlic until slightly brown, then add noodles, green part of bokchoy and oyster sauce. Cook for 30 seconds, then add the cooked vegetables and pepper. Stir to mix well.
5. Turn off heat, add sesame oil and serve immediately.  Garnish with chicken tender strips if desired.


Pancit Canton 2

You might noticed that I rarely post in this blog nowadays, well…it’s because it seemed that there was something wrong in my appetite and sometimes I lost interest in cooking, okay the big reason is it’s because I’m conceiving! That’s it! Mothers like me will understand what I mean. Sometimes I want to eat anything but sometimes I hate even the smell of any food! I’m not craving for a particular food, I will eat anything available when I’m interested to eat but there were times that even you will serve to me all the meals in the world, I still don’t want to eat.

Enough for that mommy blues so that we can talk about the recipe below, actually pancit canton is one of our favorite meal at home, I think this is common to all Filipinos all over the world, try to attend any Pinoy parties in the Philippines, in Kuwait or I think all over the world and you will notice that pancit or bihon is always present. My previous post for Pancit canton was little bit complicated and with lots of ingredients, moreover, I used the traditional kind of pancit canton noodles. However, in this recipe, I used densely packed pancit canton same as the one used in the Lucky Me where every pack is good for one serving only. This recipe is easier also and quicker to prepare. If you loved the Instant pancit canton, then you will surely love this recipe also. 🙂

2 dense packs of egg/canton noodles
12 pcs. medium shrimps, peeled
1 small chicken breast, thinly sliced
2 cloves garlic, minced
2 stalks green onions, cut into 1 inch length (separate the white part)
1 medium carrot, thinly sliced
1 red bell pepper, cut into strips
2 cups shredded cabbage
2 tbsp. soy sauce
2 tbsp. oyster sauce
2 tbsp. cooking oil
1 tbsp. sesame oil

1. Sprinkle few amount of salt to the chicken breast. Let it stand for 10 minutes.
2. Cook noodles in boiling water for 2 minutes, drain. Keep warm and set aside.
3. Heat oil in a wok, stir fry chicken breast and shrimps for 3 minutes. Add garlic and white part of the onions. Cook for 30 seconds.
4. Add carrots and red bell pepper. Stir fry until carrots are half done, add ¼ cup water if desired to avoid dryness of the ingredients.
5. Add shredded cabbage, soy sauce and green onions. Cook for 30 seconds, add cooked noodles and oyster sauce. Cook for another 30 seconds. Adjust the seasoning.
6. Turn off heat and stir in the sesame oil. Serve.

Related Post:
Pancit Canton
Instant Pancit Canton
Pancit Miki

Fried Noodles with Shrimps

This recipe was cooked in Pad Thai way with lesser ingredients used. Thai uses tamarind paste to prepare this kind of dish but since I don’t have it at home, I used tamarind sinigang mix instead. Of course there’s slight difference in taste but I can say that it is a better substitute than omiting it.

100 gm flat rice noodles, soaked in water for 8-10 minutes, drained (soaking time may vary depending upon the kind of noodles you are using, some noodles have soaking directions written at the back of its label)
1 cup peeled shrimps
2 cloves garlic, minced
1 tbsp. tamarind sinigang mix powder dissolved in 1/2 cup water
1/4 cup fish sauce
1 tbsp. tomato paste
1 tsp. sugar
2 eggs, beaten
1 cup bean sprouts
2 stalks, green onions cut into 1 inch length
2 tbsp. cooking oil
roasted red chili pepper flakes (optional)

1. In a small bowl, combine tamarind mixture with fish sauce, tomato paste and sugar, mix well. Set aside.
2. Heat oil in a wok, saute garlic for 30 seconds, then add shrimps. Stir fry until color changes.
3. Add noodles and stir to mix well with the shrimps.
4. Pour the number 1 mixture over the noodles, cook over medium heat until all liquids are absorbed. (You can adjust the seasoning according to your taste)
5. Add beaten eggs, mix well slowly, be careful not to break the noodles. Cook until eggs are cooked.
6. Add bean sprouts and green onions, cook for 1 minute.
7. Turn off heat, garnish with roasted chili flakes if desired.


Lomi or Pancit Lomi is a Filipino dish made with a variety of thick fresh egg noodles . Usually, the ingredients to add on its broth are seafoods like shrimps or squid and small pieces of meat like chicken and liver, sauteed with garlic and onions, then cooked until tender. The main vegetables that most of the cook added on it were carrots and leeks but in some restaurants they also added other kind of vegetables like broccoli and luffa (patola in tagalog). Eggs and small amount of cornstarch were also added to thicken the broth.

Toppings include meatballs, stir-fried ground meat or roasted garlic. It is best eaten while still hot or before the bowl gets cold. It is yummier also if it is eaten during winter days, lol 😀 and that’s the main reason why I cooked this dish. Most of the time, this dish is eaten with soy sauce and lemon juice to spice up the taste.

I think you also noticed that most of the recipes that I posted these past few weeks until now were mainly hot and spicy soup based meals since we were freezing here in Kuwait nowadays, so we want to eat something that keep us warm.

The lomi that I cooked last night was made of chicken flakes, liver and gizzards. This was inspired by the lomi that I ate at one famous restaurant in our hometown, they usually cooked their chicken lomi with liver and gizzards. They also added luffa or patola on it and it was really yummy.

300 g lomi noodles
3 cloves garlic, minced
1 onion, chopped
1/2 chicken breast, sliced into strips
5 pcs. chiken gizzards, thinly sliced
5 pcs. chicken liver, sliced
1 cup peeled shrimps
6 cups chicken broth
2 tbsp. fish sauce
1 tsp. sugar
salt and pepper to taste
1 medium carrot, thinly sliced
1 small luffa, cut into 1/2 inch thick
6 pcs. baguio beans, thinly sliced (optional)
2 stalks leeks, cut into 1 inch length
2 pcs. egg, beaten
2 tbsp. cornstarch, dissolved in 1/4 cup water
2 tbsp. cooking oil

1. Heat oil in a casserole. Saute garlic and onion for 1 minute. Add chicken breast, gizzards, liver and shrimps. Stir-fry gently for about 1-2 minutes.
2. Add chicken broth and fish sauce, let it boil then lower the heat. Add sugar, salt and pepper. Simmer for 5-7 minutes.
3. Add noodles and vegetables, cook for 2-3 minutes. Add beaten egg and continue stirring slowly until the eggs are cooked.
4. Stir in the cornstarch mixture, cook for 1 minute or until the broth thickens.
5. Garnish with roasted garlic or eat as it is.

Chicken Sotanghon Soup

The temperature in Kuwait is getting lower and lower. We were freezing these past 2 days and all we want to do is to drink anything hot like , tea, coffee or chocolate. As for the food, we always craving for something soupy as usual. My hubby had colds since yesterday, he has runny nose so he cannot breath and eat well. Last night, he requested me to cook a very hot chicken soup, he even asked me to put more pepper on it, he always likes to eat very hot foods every time he has colds. He said he felt better while eating it.

1 medium onion, chopped
2 thumb-sized ginger, crushed
6-7 cups chicken broth
4 tbsp. fish sauce
¼ tsp. black pepper powder
1 large boiled chicken breast, flaked
1 medium carrot, cut into small cubes
¾ cup bean sprouts
5-6 pcs. pechay/bokchoy leaves, cut into desired sizes
1 pack 100 g sotanghon or bean thread noodles, cut into desired length
salt and pepper to taste

1. In a medium pot, combine onion, ginger and chicken broth. Bring to a boil. Add fish sauce, black pepper and chicken breast flakes. Season with salt and pepper.
2. Add carrots and bean sprouts. Bring to a boil.
3. Add the pechay/bokchoy and noodles. Cook for 1-2 minutes. Do not over cook. Serve immediately.

Spaghetti ala Chop Suey

Here’s my another version of cooking the spaghetti sticks we had in our cabinets before it will be expired. Lol 🙂

Photo Sharing and Video Hosting at Photobucket

300 g chicken, sliced
2 cloves garlic, minced
1 medium onion, chopped
12 pcs. baby corn, sliced into 1 inch length diagonally
12 pcs. baguio beans, thinly sliced
1 medium carrot, julienned
2/3 cup mushrooms, thinly sliced
2 cups chicken broth
¼ head of medium cabbage, thinly sliced
200 g spaghetti sticks, cooked according to package direction
Light soy sauce to taste
1 ½ tbsp. cornstarch dissolved in 2 tbsp. water
12 pcs. quail eggs, boiled and peeled
Salt and pepper to taste
3 tbsp. cooking oil

1. Heat cooking oil in a wok, fry chicken until golden brown. Add garlic and onion and stir to mix well.
2. Add 1 tbsp. of light soy sauce, then add baby corn, baguio beans, carrots and mushrooms. Stir fry for 30 seconds, then add chicken broth. Add again light soy sauce. Let it boil and cook until the vegetables are tender enough to suit your taste. Then, stir in the cabbage.
3. Stir in the cooked spaghetti. Add the cornstarch mixture and cook until for 2 minutes or until the liquid thickens.
4. Season with salt and pepper, add the quail eggs. Turn off the heat and stir to mix well. Serve.

Related Posts:
Chicken Chop Suey
Spaghetti ala Pancit

Noodles with Crabmeat Sauce

We still have in the fridge some of the boiled crabs that I cooked few days ago because I only used 3 of them for the Crabs with Coconut, so I took out all of its meat and made it into sauce for this noodle dish.


150 g. dried egg noodles, boiled

5 cups water

1 tbsp. oil 


1 cup cooked crabs meat with fats if possible 1 medium onion, minced2 cloves garlic, minced1 medium carrots, cut into thin strips

1/2 cup corn kernels

2 cups water

3 tbsp. oyster sauce

Soy sauce to taste

1 tsp. cornstarch dissolved in ¼ cup water

1 stalk green onions, cut into 1 inch length

2/3 cup snow peas (optional)

Pepper to taste

2 tbsp. cooking oil  


1. Bring 5 cups of water to a boil, add noodles and 1 tbsp. oil, boil for 3 minutes. Drain, transfer to a platter and set aside.

2. Heat 2 tbsp. oil in a wok, sauté  garlic and onions for few seconds, then add carrots and corn kernels.  Stir, then add crabmeat and water. Let it boil and simmer for 1 minute.

3. Add oyster and soy sauce, mix well.  Season with pepper if desired. 4. Stir in the cornstarch mixture, cook until slightly thickened.

5. Add snow peas.

6. Turn off heat, pour the mixture over the boiled noodles. Garnish with the green onion. Serve.