I have wanted to make pancit for several months now. Actually I was searching for and bookmarked a few different Filipino recipes a few months ago. Some are vegan, others I want to veganize. I am proud to say that I successfully made an awesome vegan adobo (yum yum).
It took me some time to make the vegan pancit because I wanted brown rice noodles to make the dish. My Whole Foods carries the brown rice pad thai noodles but not the angel hair noodles. Therefore, the recipe went on the back burner until I could get some brown rice noodles.
Just the other day I was in my other favorite grocery store and spotted the Annie Chun brown rice maifun noodles. I was so excited! I had picked up all of the other ingredients earlier that day at the farmers’ market and knew for sure that I would be making pancit before the weekend came to a close.
Pancit is one of a few Filipino recipes that I tried in my omni days. It’s been several years so I have nothing to compare the taste but can say that the dish came out awesome. In search of Filipino recipes several months ago, I stumbled upon Astig Vegan.
It just so happened that Richgail posted a pancit recipe in March which I used as a guide for my recipe. A few changes were made, one being the use of garlic powder instead of fresh garlic because I did not have any on hand (I could imagine the fresh garlic would really add to the flavor of the dish). Also, I only had fresh shitake mushrooms from the farmers’ market instead of the dried mushrooms.
I love exploring different cultures in my kitchen and hope you enjoy it as well. Eating in season does not have to be boring and one thing about living in the San Francisco Bay Area, there are several cuisines to explore. Though I never ate at a Filipino restaurant, I had coworkers and a really close friend who would sometimes satisfy my cravings.
It’s awesome to know that I can now satisfy my own cravings!
1 medium onion, diced
2 medium carrots, julienned
1 celery stalk, sliced thin
4 cups cabbage (1/2 medium head), shredded
2 cups kale leaves (half bunch), shredded
1 cup snow peas or snap peas, sliced
9 shitake mushrooms, sliced
8 oz pack Annie Chun maifun brown rice noodles
Homemade Hoisin Sauce Ingredients:
4 tablespoons tamari, braggs liquid aminos, or coconut aminos
2 tablespoons peanut butter
1 tablespoon molasses
2 teaspoons unpasteurized apple cider vinegar
1/8 teaspoon garlic powder
2 teaspoon chili infused sesame oil
few cranks black pepper
Mix sauce ingredients and sit aside.
Start water boiling in a large pot for noodles.
Heat lightly oiled skillet on medium-high heat and stir fry the mushrooms for 3 minutes. Take out of skillet and sit to the side.
Turn off the boiling water for the noodles and take the pot off of the heat. Add the noodles and let sit for 5-6 minutes. Strain the noodles and cut into smaller pieces with kitchen scissors.
While the noodles are softening, heat 1-2 tablespoons oil in the same skillet that the mushrooms were in and saute the carrots, onions, and celery for 3 minutes. Add the cabbage, kale, and garlic powder and cook for 2 minutes. Stir in the peas and mushrooms and remove from heat.
Combine the noodles,half of the hoisin sauce, and vegetables. Adjust seasoning with additional hoisin sauce, sesame oil, and pepper.
Serve with a lemon or lime wedge.