Pancit Filipino Noodles
Yield 6
Pancit Filipino Noodles
This tasty noodle stir fry uses rice noodles so the dish is gluten free.
Ingredients
- Sauce
- 1.5 cups of chicken broth
- ½ cup of water
- 1.5 tablespoons oyster sauce
- 1.5 tablespoons of soy sauce
- 1 tsp of garlic powder
- 1 tsp black pepper
- Stir Fry
- 12 oz of vermicelli rice noodles (need to be made of rice only)
- 2 carrots, grated
- 2 stalks of celery, sliced
- 3 cups of cabbage- shredded or sliced thinly
- 1 tablespoon minced garlic, about 5 cloves
- 4 green onions sliced
- Olive oil or avocado oil
- ½ block of firm tofu
- 1 lime or meyer lemon
Directions
- Mix all sauce ingredients in a medium bowl and set aside.
- Soak noodles in warm water until pliable.
- Drain well then put in a bowl.
- Prep all the veggies - thinly slice or shred cabbage, slice green onions, mince garlic, grate carrots.
- Cut tofu in large rectangles.
- Heat 1 teaspoon oil in pan on medium heat. Saute tofu on both sides until golden brown and add 1 tsp of soy sauce. Dice into cubes when cool. Set aside.
- Wipe out pan then add 1 tablespoon oil. Heat over medium then add garlic and saute until fragrant - about 20 seconds. Add cabbage, carrots and celery and cook, stirring often, until soft.
- Add sauce to the pan, increase heat to medium high. Add noodles and cook for 3 minutes until noodles are soft, tossing and stirring to combine everything.
- Mix in the cubed tofu and stir fry until well incorporated.
- Sprinkle in the green onions and give a final toss.
- Serve immediately with freshly squeezed lime or lemon juice
Notes
Substitution and variations
- Add a meat protein instead of or in addition to tofu
Something to Chew On
- Pancit traditionally uses calamansi, do you know what this fruit is?
Nutritional information is approximate guide only, calculated using an online nutrition calculator. The facts are based on one pancake using one tbsp of mixture. Yields about 12 -15 pancakes.