For those of you not familiar with pancit canton noodles, it is often described as Filipino chow mein. The noodles are cooked in a flavorful soy sauce and stock broth and tossed with a medley of seasoned vegetables.
This dish is easy to make and is a great way to use up vegetables in your fridge, making it the perfect weeknight meal.
Are Pancit Canton Noodles Vegan?
Traditionally, pancit canton noodles contain egg powder. After perusing the noodle aisle, I stumbled upon Super Q Special Pancit Canton. These noodles are made from wheat flour, and made without egg. They are also free from unnecessary food dyes and preservatives.
The thickness of the canton noodles work nicely in this pancit recipe but if you’re unable to find canton noodles in your local Asian market, using Super Q Bihon noodles works great.
How To Make Pancit Canton Noodles
Pancit canton noodles are an easy meal to throw together any day of the week. For this recipe, I use onion, garlic, haricot vert, shredded cabbage, carrots and green onion. Feel free to take the non-traditional route and use whatever you have in your vegetable drawer. Start by julienning, slicing or mincing the vegetables according to it’s size.
Once all the vegetables are cut, put a large pot on medium heat and add 6 tablespoons of extra virgin olive oil. Start by frying the garlic for a minute or so and then add in the green beans. Five minutes in, add the carrots and onions to the pot. Stir to keep the vegetables from burning.
After 10 minutes, add the shredded cabbage and green onions. Deglaze the pan with soy sauce. Immediately after, add the chopped parsley, 6 cups of water and 6 teaspoons of Better Than Bouillon No Chicken Base. Stir until well combined.
Cooking The Noodles
Next, using tongs or a slotted spoon, remove the cooked vegetables out of the broth and set aside. Now add the canton noodles, as well as 2 cups of water to the pot, cover with the lid and let the noodles cook down for 6 minutes. After 6 minutes has passed, remove the lid and stir the noodles, paying attention to push any uncooked noodles into the broth.
Cover the pot once more and allow to cook for another 6 minutes. Check that that noodles are soft. Add more cooking time if necessary. Otherwise, add the vegetables back into the pot and stir until evenly distributed.
To serve the noodles, add a squeeze of calamansi lime or regular lime and/or top with Pan Fried Tofu.
Removing the vegetables before cooking the noodles will prevent the veggies from becoming too soft and mushy.
Vegan pancit noodles are a convenient meal for any weeknight. It’s got the goodness of veggies, carbs and protein (if adding tofu) in a bowl. If you make this recipe, don’t forget to rate it below and tag @PlantBased_Provisions on Instagram!
For more convenient weeknight dishes try making this Peanut & Kale Stew.
Pancit Canton Noodles
A convenient one-bowl meal, pancit noodles are cooked in a flavorful soy sauce and stock broth and tossed with seasoned vegetables.
- Removing the vegetables before cooking the noodles will prevent the veggies from becoming too soft and mushy.
Ingredients
- 6 Tablespoons Extra Virgin Olive Oil
- 454 g. (1 Bag) Special Pancit Canton Noodles (I Recommend Super Q)
- 3 Large Carrots
- 1 Onion
- 12 oz. Haricot Vert
- 6 Large Garlic Cloves
- 4 Cups Shredded Cabbage
- 1/4 Cup Chopped Fresh Parsley
- 2 Green Onions
- 6 Cups Water + 6 Teaspoons Better Than Bouillon No Chicken Base
- 6 Tablespoon Reduced Sodium Soy Sauce
- 2 Cups Water
Prepare
- Peel and julienne the carrots.
- Wash the haricot vert and snap off the stems. Cut each bean into 4 pieces.
- Peel the garlic and mince.
- Peel the onion and cut into a similar size as the carrots and green beans.
- If using a whole cabbage, cut into shreds. If using shredded cabbage, wash 4 cups worth.
- Wash the green onions and slice the whole stalk into thin rings. The white parts will be reserved for cooking, and the green parts will be used for garnishing.
- Chop enough fresh parsley to fill 1/4 cup. [recipe-directions title="How To Cook Vegan Pancit Noodles"]
- Once all the vegetables are cut, put a large pot (with a lid) on medium heat and add 6 tablespoons of extra virgin olive oil. Start by frying the garlic until golden, and then add in the green beans.
- Five minutes in, add the carrots and onions to the pot. Stir to keep the vegetables from burning.
- After 10 minutes, add the shredded cabbage and green onions and stir.
- Deglaze the pan with soy sauce. Immediately after, add the chopped parsley, 6 cups of water and 6 teaspoons of Better Than Bouillon No Chicken Base. Stir until well combined. Cook on a low boil for 10 minutes.
- Next, using tongs or a slotted spoon, remove the cooked vegetables out of the broth and set aside.
- Now add the pancit canton noodles, as well as 2 cups of water to the pot. Cover with the lid and let the noodles cook down for 6 minutes.
- After 6 minutes has passed, remove the lid and stir the noodles, paying attention to push any uncooked noodles into the broth.
- Cover the pot once more and allow to cook for another 6 minutes. Check that that noodles are cooked. Add more cooking time if necessary.
- When the noodles are ready, add the vegetables back into the pot and stir until evenly distributed. Serve with pan fried tofu and garnish with green onions.
Nutrition
Per Serving (1/8 Batch): 388 calories; 26 g fat; 35 g carbohydrates; 6 g protein; 1100 mg sodium.Did You Make This Recipe?
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