Vegan Pancit Food

VEGAN PANCIT WITH VEGETABLES

Steps:

• In an extra-large skillet cook mushrooms, onion, and garlic over medium 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add cabbage; cook 5 minutes, stirring occasionally. Add carrots; cook 5 minutes or until cabbage and carrots are tender, stirring and adding water as needed.
• Meanwhile, cook noodles in boiling water 2 minutes; drain. In a small bowl combine broth, soy sauce, sugar, black pepper, and, if desired, crushed red pepper. Add sauce to vegetables, tossing to mix well. Gently toss noodles with vegetable mixture. (If necessary for easier tossing, snip the drained noodles a few times to shorten them.) Sprinkle with cilantro and serve with lime wedges.

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. :).