Quick, easy and tasty vegetarian version of the Filipino noodle stir-fry – Pansit! You won’t miss the meat!!
A few times I have been asked on our Facebook page if I have a vegetarian version of our country’s famous noodle dish – Pansit. At that time, I actually have never tried it without meat. In the Philippines, we either use chicken or pork, sometimes shrimp and even Chinese sausage to add flavor to the Pancit. However, there is a first time for everything. Finally, I decided to make a vegetarian/meatless version of the Pansit for our friends who prefer that diet.
I must say that with a great and flavorful sauce, this is actually quite a delicious version of our classic dish. The vegetables, especially the mushrooms, add a lot of flavor to the dish and gives it the substance that it needs. For a more robust version, use shiitake mushrooms as they have more flavor and are “meatier” thus the perfect substitute for the regular meat used in Pansit. As usual, the dish is uncomplicated though I suggest that you prepare the veggies ahead and all the ingredients should be at hand to make cooking easier.
Here are some step-by-step photos to help you as you cook. Full instructions below.
- Saute the vegetables until tender.
2. Add noodles. Cook.
3. All done when the noodles have softened and absorbed all the flavors from the sauce.
Quick, easy and tasty vegetarian version of the Filipino noodle stir-fry Pansit! You won't miss the meat!!
For the Stir-Fry
- 1 tablespoons Oil
- 4 Garlic cloves, peeled and chopped
- 1 Onion, sliced
- 1 medium Carrot, peeled and julienned about 1 1/2 inches in length
- 3/4 cup Green Beans, sliced (same length as carrots)
- 3/4 cup Snow Peas
- Half a small to medium Green Cabbage, thinly sliced
- 8 ounces brown Mushrooms, sliced
- 2 1/2 cups Vegetable Broth or Water
- 2 (8 oz) packs Pancit Canton, preferably Philippine brand
- Salt and freshly ground Pepper, to taste
- A bunch of fresh Cilantro (Wansuy), chopped
For the Sauce
- 4 tablespoons Soy sauce, regular or gluten-free
- 1 tablespoon Oyster Sauce, regular or vegetarian or gluten-free, if preferred
- 1 1/2 teaspoons brown Sugar, or to taste
Heat oil in a big wok. Saute garlic and onion for a minute. Add the vegetables and season with a little salt and pepper. Stir-fry for 2 more minutes or until a little tender.
Pour the vegetable stock or water into the wok. Season with the soy and oyster sauces and sugar. Bring to a boil.
When it begins to boil add the noodles. Stir to ensure it gets soaked in the sauce. If you need more liquid, pour a little more broth or water.
Continue to cook the noodles, stirring frequently while trying to soak them in the sauce, until all the liquid has dried up. Adjust seasoning with a little salt and pepper, if desired.
Garnish with some chopped Cilantro and serve with either Calamansi (Philippines’ local lemon) or chopped lemon slices on the side. We love to squeeze a few drops of calamansi or lemon on the noodles for that extra tang! Enjoy!
*If you want to make it gluten-free use the Bihon (Rice Noodles) as the Canton Noodles are an egg-wheat noodle combo. I used Pansit Canton when I made this.
*A vegetarian oyster sauce is one made from mushrooms.
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