#042 LUCKY ME! Pancit Canton Orignial Flavor (Chow Mein)
Assembling non-broth noodles or dry noodles as I like to call them is always fun. Because of the extra steps, I feel as if I’m actually making the noodles from scratch…well sort of. As with most “dry noodles”, there were 3 sauce packets: 1 seasoning powder, 1 packet of hardened oil and 1 packet of a thick soy based sauce. So I poured all the seasonings into my dish and added the cooked and drained noodles and mixed! I usually don’t drain the noodles thoroughly because the extra water helps in mixing everything together. Make sure to mix well so that teeny bit of sauce coats all the noodles. These noodles were pretty tasty and almost tasted like the real thing. I would highly recommend adding a squeeze or two of lemon juice. You can’t have pancit without lemon or even better, kalamansi if available! I should have shredded the cabbage into thinner slices but I was lazy. Sliced celery and carrots would have been a great addition too.
#041 WAI WAI Tom Yum Shrimp Flavor
I went back to basics with this packet of noodles. Didn’t doctor it up based on the serving suggestion picture (well, I didn’t have any shrimp anyways). All I added was an egg and some cilantro…just like I used to make it in my school days. You can always count on Thai instant noodles to satiate every flavor craving. My favorite is actually the creamy tom yum flavor but I haven’t been able to get my hands on any for a while now. So in an effort to make the soup a bit more hardy and creamy, I broke up the egg by stirring it with the noodles. The sprigs of cilantro are for color. If you are really hungry, I would suggest to make 2 packets of these noodles. As with most Thai instant noodles, the serving portion is rather small, which is perfect for me. The noodles themselves are usually thinner which I also enjoy.