#pancit

Pancit Canton

A Filipino stir-fried noodle dish with meat and vegetables.

Cooked Pancit Bihon for my Mama’s Birthday

Mama’s birthday was earlier this month and I cooked pancit bihon and Spaghetti for her birthday feast. Papa cooked crispy pata and Max’s style fried chicken. Her cake was the chocolate mousse one from Mary Grace, her favorite shop to buy cakes from. It’s a simple birthday spread and I’m now regretful I didn’t take more pictures that day to show to you guys.

If it was my birthday, I would have preferred Pancit Canton with bigger noodles or even better, my favorite Pancit Malabon than Pancit Bihon but my mother prefers the thin Bihon noodles so I cooked it for her on her birthday. It’s a staple in Filipino birthdays as the long noodles signifies wishing long life for the birthday celebrant. Any long noodles dish will do.

This vegan twist on the classic Filipino Pancit replaces pork with tofu and mushrooms, creating a flavorful and hearty dish perfect for any occasion.

Ingredients: 200g rice noodles. 1 cup sliced tofu. 1 cup sliced shiitake mushrooms. 1 cup julienned carrots. 1 cup julienned cabbage. 1 cup julienned bell peppers. 1/4 cup soy sauce. 2 tbsp vegetable oil. 4 cloves garlic, minced. 1 onion, sliced. 4 cups vegetable broth. 1 tbsp soy sauce for tofu marinade. 1 tbsp cornstarch dissolved in 2 tbsp water.

Instructions: Marinate tofu in soy sauce for 15 minutes. In a wok or large pan, heat vegetable oil over medium-high heat. Add garlic and onion, saut until fragrant. Add marinated tofu, mushrooms, carrots, cabbage, and bell peppers. Stir-fry for 5-7 minutes. Pour in vegetable broth and soy sauce. Bring to a simmer. Add rice noodles, cook until softened. Stir in cornstarch mixture to thicken the sauce. Serve hot.

Prep Time: 20 minutes

Cook Time: 15 minutes

A simple and quick recipe for stir-fried pancit that is bursting with flavor and vibrant veggies. Ideal for a filling dinner on a weeknight.

Ingredients: 250g rice noodles. 2 tbsp vegetable oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 carrot, julienned. 1 bell pepper, thinly sliced. 100g snow peas, trimmed. 200g cooked chicken breast, sliced. 2 tbsp soy sauce. 1 tbsp oyster sauce. 1 tsp fish sauce. 1/2 tsp black pepper. 1/2 cup chicken broth. 2 green onions, chopped.

Instructions: Cook rice noodles according to package instructions, then drain and set aside. In a large skillet, heat vegetable oil over medium-high heat. Add sliced onion and minced garlic, stir-fry for 2 minutes. Add julienned carrot, sliced bell pepper, and snow peas, stir-fry for another 3-4 minutes until vegetables are tender-crisp. Add cooked chicken breast slices to the skillet, stir-fry for 2 minutes. Mix in soy sauce, oyster sauce, fish sauce, and black pepper. Stir-fry for an additional 2 minutes. Pour in chicken broth and cooked rice noodles, toss everything together and cook for 2-3 minutes until heated through. Remove from heat, garnish with chopped green onions. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes