Vegetarian Pansit
Quick, easy and tasty vegetarian version of the Filipino noodle stir-fry Pansit! You won't miss the meat!!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 )
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
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!