Every Filipino have their own version or their own way of making this dish. Pansit is a traditional dish that we always make especially for birthdays and other special occasion. It is a gluten free recipe and added a lot of vegetables as an ingredients. It is very easy once you make it, although the ingredients looks very intimidating, but don't worry because they are mostly vegetables. If you are in a hurry, just use frozen veggies and I do it all the time when I am very limited on time.
How to Cook Pancit
Cooking pancit is very simple and easy. This is gluten free and vegan recipe needs vegetable broth and other seasonings to cook the noodles. My own version is to cook the noodles and stir fry the vegetables in separate time. I found it easier this way and less mistake to ruin the noodles texture. Some people prefer their noodles to be soaked in water until becomes tender, then add it on their vegetable mixture.
Version#1 with traditional cabbage, carrots & green beans
Version#2 Quick way using frozen mixed vegetables and frozen French cut green beans
TRADITIONAL PANCIT RECIPE
Ingredients
For broth to cook the noodles:
3 quarts vegetable broth
1/4 c. soy sauce
1 TB mushroom seasoning
1 TB lemon juice
1 TB Agave or maple syrup
1 tsp garlic powder
1 tsp onion powder
1 bay leaf
pinch of turmeric
salt to taste
1 16 oz. package of rice noodles or Bihon
For stir fry vegetables:
1/4 of the medium size cabbage, chopped
2 medium carrots, julienne
1 medium onion, diced
3-4 cloves garlic, minced
1 c. green beans, French cut
1/2 cup flat leaf parsley, chopped
3 stalks celery, chopped
1 TB soy sauce
1 TB mushroom seasoning
1 lb. baked tofu, diced & seasoned
1 lb. mushrooms, sliced and marinated
Marinade for tofu & mushrooms: 1/2 c. soy sauce, 1 TB minced fresh garlic, 2 tsp of vegan Worcestershire sauce, 1 TB fresh lemon juice and 1 TB maple syrup.
Note: Bake the tofu at 350 degrees for 20-30 minutes. Make sure to check it to prevent from burning since every oven temperature varies.
Instructions:
- Start with the broth for noodles. Bring the vegetable broth to a boil and the rest of the seasonings. Once it starts boiling, add the rice noodles until it is fully immersed in the broth. Stir it making sure that the noodles are under the broth. Simmer for 5-7 minutes or try some pieces of the noodle thread if it is fully cooked. Uncooked noodles should be hard and still chewy. As soon as the noodle is done, strain it and set it aside.
- Saute the marinated mushrooms for 3-5 minutes, then add the baked tofu. Once the mushrooms are cooked, set it aside.
- Saute the onion and garlic in small amount of broth until they caramelized and became soft. Add the sauted mushrooms and tofu with the remaining sauce, then add the vegetables - carrots, green beans then cabbage. Add the parsley towards the end or after turning the heat off. Try and taste it and add more seasoning as needed.
- Mix all the vegetables with rice noodles evenly and serve it warm.
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