Easy Healthy Vegetarian Pancit
A fully satisfying vegetarian recipe with little fat and lots of flavor. Thin rice noodles whip up in ten minutes with mirepoix and veggie broth for a lovely, basic pancit recipe that anybody can do.
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Servings: people
Calories: 401kcal
Equipment
- large braiser pan or non stick pan large enough to cook everything quickly and evenly
- small bowl put veggies aside
- spatula sauté veggies
- long metal tongs toss noodles
Ingredients
- 8 oz rice noodle vermicelli one pack
- 2 tbsp oil olive oil or neutral
- 3 garlic cloves minced
- ½ large onion sliced lengthwise
- 3 celery stalks/ribs thin sliced on the diagonal
- 1 large carrot thin sliced on the diagonal
- 1 cup green cabbage (optional) sliced lengthwise about ¾" wide and 3" long
- 2 cups vegetable broth or chicken broth
- 3 tbsp soy sauce regular or gluten free
- 1½ tbsp oyster sauce regular, vegan, or gluten free
- salt to taste
- pepper to taste
- lemon wedges garnish
Instructions
- Prep all ingredients.
- Heat pan on high heat. Add oil.2 tbsp oil
- Mix the vegetable broth, soy sauce, and oyster sauce in a bowl and set aside. It may seem like quite a bit of liquid but it will all get soaked up by the noodles.2 cups vegetable broth, 3 tbsp soy sauce, 1½ tbsp oyster sauce
- Sauté the garlic and onions one minute. Add the carrots. 2 minutes.3 garlic cloves, ½ large onion, 1 large carrot
- Add the vegetable broth mixture and bring it to high simmer.
- Place the dry rice noodles directly in the pan in the broth.8 oz rice noodle vermicelli
- Use your tongs to turn and mix the noodles with the broth until softened. Gently coat the noodles, and turn and toss. Once they are soft they will start to soak in all the broth.
- Add the celery.3 celery stalks/ribs
- Gently keep incorporating the noodles with everything until they soak up all the broth. Really unravel the noodles using tongs or pasta tongs/spoon so the noodle threads ave very evenly seasoned with the sauce.The noodles should be evenly colored and be completely flexible and bouncy, becoming translucent.Taste test a few noodles to check softness. They need to be soft, not al dente. They should not be mushy and all the broth should be absorbed.
- Add a little broth if needed, two tablespoons at a time as necessary. Although, you shouldn't have to add anymore. Keep gently folding the noodles around so it gets evenly coated and absorbs the broth and soy sauce mix.
- Add cabbage.Salt and pepper to taste.1 cup green cabbage (optional), salt, pepper
- Remove once the noodles are soft and there should not be any wet liquid left in the pan. Do not keep the noodles over the heat so they don't get mushy.
- Now put the pancit in a serving bowl. Do not keep pancit in the hot pan unless serving right away so your vegetables don't overcook.
- Serve immediately with fresh lemon or calamansi for squeezing over, and enjoy!lemon wedges
Notes
Other Ideas for Add Ins
-
- add green cabbage and snow peas
-
- add protein like fried tofu at the end, or if you eat meat, add chicken, pork, or shrimp
-
- have it with spicy chili oil on the side
-
- make it with chicken broth instead of veggie broth if you eat meat
-
- garnish with egg and scallions
-
- sprinkle fish sauce when sautéing
Nutrition
Nutrition Facts
Easy Healthy Vegetarian Pancit
Amount per Serving
Calories
401
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Sodium
2031
mg
88
%
Potassium
170
mg
5
%
Carbohydrates
72
g
24
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
3731
IU
75
%
Vitamin C
4
mg
5
%
Calcium
36
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.