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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Lemon, Garlic, and Herb Baby Petite Mushrooms

Note:  If this recipe inspire you to use as a guide to create your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

You don’t have to drown the mushrooms with butter to have a delicious and flavorful outcome.  All you need is to have the right elements to complement them.

IMG_20140116_164714_020Mushrooms are good for you, but for some strange reasons so many people actually don’t like them.  Not my family.  We love mushrooms;  cooked or not, we eat them.  Mushrooms are great addition in any salad.  They are high in chromium, an important mineral that helps aid with weight loss.  It helps maintain normal blood glucose level.  You can find out the many health benefits of button mushrooms here.

I was glad that I didn’t have the one ingredient I needed to cooked this mushrooms tonight.  Otherwise, I wouldn’t have discovered that thyme is the best substitute.  Thyme has this intoxicating mint scent that I love so much.  I was thinking, if it’s flavorful enough with steak, I am sure it would be great with mushrooms too.  I was right.  It’s actually the best element to complement the mushrooms than parsley.   The thought of  mushrooms, roasted garlic,  onions and thyme sauteed in butter and olive oil seasoned with salt and pepper just makes me drool.   Can you imagine a large serving bowl full of these flavorful baby petite button mushrooms sprinkled with more fresh thyme and lemon zest?  This delicious mushroom recipe made it in my “party food” list.   They’re just too good to pass up.

A very good variation to this recipe to is to combine all ingredients and roast the mushrooms in the oven.  You can also use the elements used in this recipe for chicken and beef.  A very delicious meal for the entire family to enjoy.  I will have to try it some time and will update this post later on.

Ingredients:

  • 12 oz. cleaned baby petite button mushrooms or baby Bella mushrooms
  • 1/2 tablespoon fresh thyme, plus more for garnish
  • 5 cloves garlic, finely chopped
  • 1/4 cup chopped onions
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • zest of 1 lemon, divided
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • lemon for garnish

Preparation Methods:

  • Heat a skillet over medium heat and coat with olive oil when hot.  Add the butter.  Swirl the skillet  for the oil and butter to combine.
  • Saute garlic and onions until garlic turns lightly brown and onion are translucent.
  • Add the mushrooms, thyme, and 1/2 of the lemon zest.  Season with salt and pepper.  Stir-fry to combine.  Leave and do not stir until mushrooms turn brown.
  • Add the fresh lemon juice.  Stir-fry until well combined.  Garnish with lemon slices and fresh thyme and lemon zest.  Serve warm.

©annascuisine.wordpress.com (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.