Vegetarian Pansit Noodles Filipino Recipes

VEGETARIAN PANSIT NOODLES (FILIPINO)

Steps:

• Take the rice noodles and soak them in a bowl with warm water and set aside.
• Fry the tofu in a pan with the 1/2 cup canola oil. Once the tofu is fried set it aside on paper towels.
• In a large pan or wok heat the 2 Tbsp canola oil with the garlic and onion until the garlic is slightly brown and the onion turned clear.
• Add the green beans, carrots, and bell pepper and simmer for about 5 minutes.
• Add the soy sauce, chicken seasoning, and water. Mix well and then add the fried tofu and cabbage. Simmer again for about 3 minutes.
• Drain the noodles and then add them to the vegetables and tofu. Mix it in well and cook for another 5 to 8 minutes more.
• Eat right away. :).

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO(VEGETARIAN)

Steps:

• Press tofu by cutting in half and placing paper towels on top, then placing a heavy cast iron skillet(or other heavy object) on top and pressing for 15-20 minutes, to squeeze out moisture. Cut tofu into 1 1/2" strips and roll in cornstarch to coat.
• In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
• Add tofu and sear until tofu is browned.
• To make a chiffonade, stack the cabbage leaves one on top of the other and roll tightly. Cut in thin slices.
• Add soy sauce, vegetable broth, fish sauce, carrots, celery, cabbage, and vegetarian sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
• Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with tofu and vegetables.
• Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

AUTHENTIC FILIPINO PANCIT

Steps:

• Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
• Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
• Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.