Maybe some of you are not familiar with “Pancit”. To give you a little background; Pancit” or “Pansit” is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit (Chinese: piān-ê-si̍t or Chinese: pinyin: biàn shí) which literally means “convenient food.” (Excerpt from Wikipedia)
Filipinos popularize Pancit noodle dish. It’s one of those unique dishes, I would say. How you season and how much ingredients (vegetables in particular) you put in your Pancit will determine the amount of nutrients you can get and the servings you are going to make. I usually use thin noodles in making Pancit because thin noodles cook quicker. But in this recipe I am going to use thick noodles. If you use thin noodles basing on this recipe, you can change the amount of seasoning or ingredients especially the amount of broth or water. Thick noodles need more oil and water for cooking compare to thin noodles. There are many recipes out there on how to make Pancit, most of them are probably seasoned with real meat, but this recipe is my vegetarian version of it. And I like more vegetables in my Pancit. If you are planning to make this dish for the first time, don’t worry. As long as you know how to make stir fry it’d be easy for you to experiment making Pancit dish. The only tricky part is the timing of when and how to cook it without overcooking either vegetables or the noodles. One good thing about this dish is you can add different kinds of vegetables you want and you can flavor it according to your taste.
Good Source of: Protein, fiber, carbohydrates and other nutrients found in each vegetable ingredients. Check whfoods.com
21.2 oz thick pancit noodles
2 cups veggie meat (or mushrooms), sliced
3-4 cups vegetable broth (if you use water, you have to add more seasoning to taste)
Note: You can make your own broth using country-style seasoning.
1 cup cauliflower, cut into smaller pieces
1 cup broccoli, cut into smaller pieces
1 cup green beans, thin strips
3/4 cup carrots, strips
2 cups cabbage, strips
3 TBspoons coconut oil/cooking oil
1/2 cup low sodium soy sauce (1/4 for regular soy sauce)
3/4 cup onion, diced (you can reduce amount if you like. i like more onions 😉
2 TBspoon garlic, minced
1 TBspoon onion powder (optional)
1 teaspoon garlic powder (optional)
1/4 teaspoon pepper (optional)
1 teaspoon or more sea salt to taste
1 TBspoon olive oil (if needed)
1/2 teaspoon mushroom seasoning powder (or use your available flavor enhancer, preferably non-MSG seasoning)
lemons, sliced (optional)
diced bunching onions for garnishing
1. Soak thick noodles in hot water for 15-20 minutes. Drain the noodles when you feel it’s soft. If you use thin noodles, you don’t need hot water to soak it. Cut with kitchen scissors about 3 inches length. Do this part before you start doing any cooking.
2. In a large size wok or pan, sautee garlic and onion with cooking oil for about a minute. Mix in veggie meat or mushroom, mushroom seasoning powder, soy sauce and pepper and cook for about 2 minutes.
3. Put 3 cups vegetable broth, bring it to boil over medium heat for a minute then add noodles. Cover wok/pan to cook the noodles for 15-20 minutes or more (remember this is thick noodles, thin noodles cook quicker). Stir noodles occasionally to avoid sticking and burning of noodles on the bottom of the pan. (Use medium heat to avoid quick drying). Add the last cup of broth or more water if needed.
4. Test noodles by pressing a couple strands of noodles using fingers or by chewing it. Cooked rice noodles are soft and easy to chew just like pasta noodles. When the noodles are close to being cooked (but not overcooked), add vegetables, extra oil (if the noodles are too dry), add onion powder, garlic powder, and salt to taste. Cover to cook for a little more, for about 3-5 minutes. If you use vegetables that are harder, bigger/thicker slices, mix it ahead of time. Be sure that when you put the rest of vegetables it won’t make other vegetables mushy & overcooked. But if you want more soft vegetables, that’s fine. I like mine more a little crunchy.
5. Place your cooked Pancit in a platter, garnish with bunching onion leaves (or other herbs you like) on top. Squeeze some lemon juice into Pancit, mix it and have a healthy meal!
***Makes about 15-20 servings
Use sturdy ladles or wooden spoons, one on each hand for easy mixing.