Meatless Pancit (Filipino Stir-fry Noodles with Vegetables)

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Hello!  I thought I tap into my roots and give one of my favorite comfort foods a change and go meatless.  This classic Filipino pancit vegetarian style is sure to please your palate and make you feel good about eating it.  It is popular among Filipinos and one of the many favorite comfort foods and party foods.  When you go to a party hosted by Filipinos, anticipate pancit being served.  It is believed that pancit is a symbol of long life since the strand is long.  The birthday celebrant has to serve and eat it.  Almost all Filipinos know how to cook this recipe.  However, this pancit noodle stir-fry has evolved and some people from all over the globe have adapted the recipe and cook it differently.  I am cooking this pancit the same way my mother taught my siblings and I.   The only changes I’ve made to my mother’s recipe were I substituted the meat with tofu.  Hence, meatless pancit.  I also used different vegetables instead of the typical green beans, carrots and cabbage my mother used in her recipe except the red bell peppers.  It’s my mother’s signature ingredient in making this pancit original and Ilocano style.  So, I must leave it alone.  Sometimes, she added tomatoes too, but the pancit spoiled easily, so she would only add tomatoes when we ate it right away.   I also added some  Flax seeds and Sesame seeds to give this dish more nutritional values besides protein and fiber.

IMG_20140206_150129_388 Pancit is very easy to make and it’s ready in 30-45 minutes (cooking time varies depending how much pancit you will be cooking ) including preparation. This recipe is good for only 1/2  lb. of rice noodles.

Ingredients:

  • 4 oz. tofu, cubed in small bite pieces
  • 1/2 lb. (1/2 of the bag) of rice noodles
  • 3 large cloves of garlic, finely chopped
  • 1/4 of small onions, chopped
  • 1/2 of red bell pepper, cut lengthwise
  • 1 cup Brussel sprouts, trimmed and cut in half
  • a handful of snow peas
  • 1 medium organic carrot, julienned
  • 2 heads baby bok choi, separated
  • 1 teaspoon Sesame seeds
  • 1 teaspoon Flax seeds
  • 1/4 cup soy sauce
  • 1/2 cup water mixed with 1 teaspoon loose chicken bouillon
  • 2 1/2 tablespoons olive oil; divided
  • 1 stalk green onions, cut for garnish
  • lime wedges as garnish

Directions:

  1. Prepare all the ingredients.
  2. Immerse the rice noodles in a foil pan with cold water until soft about 10-15 minutes.  Make sure all noodles are immersed in water.  Do not leave the noodles for long or it will be too soggy to cook. Be mindful about the time.  Check the noodles in 10 minute mark.  If the noodles are soft and pliable, drain the water and place the noodles in a large bowl; set aside.
  3. Heat a skillet with a lid over medium heat and add 1 tablespoon olive oil when hot.  Add the Brussel sprouts leaving the cut side down and cook until lightly brown.  Turn over and cook the other side for about 30 seconds.  Remove from the pan and place on a plate; set aside.
  4. Add the remaining oil, garlic and onions.  Saute until translucent. Add the carrots and stir-fry until somewhat tender.
  5. Add the tofu and vegetables. Stir and cover.  Let cook for 30 seconds.
  6. Add the water mixture and soy sauce.  Bring to a boil then add the noodles.  Stir-fry until well incorporated.
  7. Turn heat to low at this point and keep stirring the pancit until the sauce is completely absorbed.
  8. Add the Flax and Sesame seeds.  Stir until well combined.
  9. Serve warm and garnish with lime wedges.

My family loves pancit served with their favorite lumpia  (crispy egg roll)   How about you?

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©annascuisine.wordpress.com (2013-2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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18 thoughts on “Meatless Pancit (Filipino Stir-fry Noodles with Vegetables)

  1. Pingback: Pancit Lumpia (Egg Rolls) | Anna's Cuisine

  2. Pingback: Spiced Udon Stir-fry (U is for Udon) « Anna's Cuisine

  3. A lovely dish and memory. How fabulous that you have updated it for your lifestyle and family. The Brussels sprouts caught me eye – I can’t get enough of them these days. And the collage with pop-up instructions towards the end – so great. Love this post, Anna; you are a blogging/cooking rock star. 🙂 Best, Shanna PRCCSS

    • Hello, PRCCSS. 🙂 It is always a pleasure seeing you stopped by. Thank you so much Shanna for such motivational compliments.
      Yes, I added Brussels sprouts because they look more appetizing and elegant than cabbage. I love Brussels sprouts too. My hubby calls me crazy for boiling them and eating them “as is”. By the way, I just wanted to share this as a motivation. I lost an inch off my waistline and my hubby lost a pound since I’ve added more seafood and fiber in our diet. I hope all is well with you and your family. I’m off to your site afterwards. Have a great night. 🙂
      ~Anna (PRCCSS)

  4. Pingback: Alternative Cooking Methods to Frying | Recipes for a Healthy You

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