Directions:

1. Blanch all the vegetables, except spring onions and togue, separately. Set aside.
2. Saute garlic, onion, chicken and pork. Cook until slightly dry. Add shrimps and bell peppers. Stir
3. Add Datu Puti Oyster Sauce Oyster Sauce and cornstarch. Stir until thick. Add blanched vegetables.. Set aside.
4. In Another pan, saute ginger. Add Datu Puti Soy Sauce , water and atsuete oil and togue. Allow to simmer. Set aside.
5. Blanch canton noodles to soften . Drain well. Using a strainer form into a nest. Deep-fry until golden and crispy. Arrange on platter. Pour sauce and top with togue mixture.