Vegetarian Pansit
Quick, easy and tasty vegetarian version of the Filipino noodle stir-fry Pansit! You won't miss the meat!!
Ingredients
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
Instructions
- 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!
Notes
*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.
Tried this recipe?Let us know how it was!