Sapporo Noodles with Stir-Fry Vegetables, Crabmeat and Mushrooms

MANILA, Philippines - Ingredients: 250 grams Sapporo Long Kow Vermicelli (sotanghon), 250 grams Sapporo Pancit Canton, 8 pcs. crab meat (imitation), 100 grams shiitake mushrooms (julienne), 200 grams bok choy (chinese cabbage), 100 grams snow peas, 150 grams carrots (peeled, cut into matchstick size), 3-4 pcs. shallots finely chopped, 1 stalk spring onions, 3tbsps. vegetable oil, 3 tbsps. soy sauce, 3 tbsps. oyster sauce, 3 tbsps. brown sugar, 3 tbsps. sesame seeds (toasted), 1/4 cup mirin (japanese rice wine), salt and pepper to taste.

Procedure: Soak Sapporo Long Kow Vermicelli (sotanghon) and Sapporo Pancit Canton in separate bowls with hot water. Drain immediately. Set them aside.

Meanwhile in a large bowl, mix the sesame oil, mirin, soy sauce, brown sugar, oyster sauce and spring onions. Marinate the mushrooms in about half of the mixture then set aside. Blanch the bok choy (chinese cabbage), carrots and snow peas in hot water. Drain immediately. In a wok, stir in half of the shallots then add the marinated mushrooms and sauté until tender. Set aside. Heat the remaining oil in a wok, and sauté the remaining shallots and sauce. Simmer for about 2 minutes. Add the Sapporo noodles and simmer again for 2 minutes or until the noodles absorb almost all the sauce. Add the mushrooms, crabmeat and the cooked vegetables. Season with salt and pepper. Transfer to a deep dish and sprinkle sesame seeds on top. Serve immediately.