Pancit Canton (pahn-sit can-tohn), a Filipino staple, and a must-have at every fiesta or party. This Filipino style of the stir-fry noodle is a crowd-pleaser, hearty, and absolutely tasty! Loaded with a variety of different ingredients, and a combination of flavors that make it so delicious.
- 2 1/2 cups – hot water, divided
- 2 teaspoon – Better Than Bouillon Vegetarian No Chicken Base, https://amzn.to/31wZK2i see notes
- 1 1/2 cups – soy curls https://amzn.to/37sHBX7 (sub for any faux chicken meat)
- 2 cups – cabbage, thinly sliced
- 1 cup – carrots, thinly sliced
- 15–20 pieces – snap peas
- 2 tablespoons – vegetable oil
- 3 cloves – garlic
- ½ medium onion, thinly sliced
- 3 tablespoon – vegan mushroom oyster sauce, divided https://amzn.to/31x249v
- 2 tablespoon – soy sauce, divided
- 1 pack (8oz/227g) – pancit canton noodles, I used Orchid’s Brand, see notes for a substitute
- Salt and pepper
- Measuring cups and spoons
- Mixing bowls
- Wok or large pot
- Chopping Board
Before starting, prep all the ingredients. So, clean and chop up all the vegetables, and have all the other ingredients measured out. This will make the process go by smoother and quicker.
- Fill a large pot with 5 cups of water, and place over medium-high heat. While the water heats up, prepare an ice bath in a large bowl. Once the water comes to a boil, drop in the cabbage, carrots, and snap peas and blanch for about 1 minute.
- Using a slotted spoon, transfer the vegetables into the ice bath and let it sit for 2 minutes. Drain and set aside.
Prep Soy Curls:
- In a medium bowl, combine the hot water and Better Than Bouillon Vegetarian No Chicken Base. This will be your broth.
- Then, in another bowl, pour 1 cup of the broth and soak the soy curls. (Set the remaining broth aside, we will use later). Allow the soy curls to rehydrate for 5 minutes. Drain the soy curls through a fine-mesh sieve. Set aside.
Cooking it all together:
- Heat oil in a wok or large pot over medium heat. Add in the soy curls, and 1 tablespoon of soy sauce, and 1 tablespoon of mushroom oyster sauce. Stir to coat the soy curls in the sauce. Cook the soy curls until they are browned all around. Season with salt and pepper.
- Next, add in the onion and garlic and cook until the onion is translucent and tender.
- To the wok/pot, add in the remaining broth, and the remaining mushroom oyster sauce and soy sauce. Stir to combine and bring to a boil.
- Add the noodles to the wok or pot, tossing as it absorbs the sauce. If you find that the noodles are too dry, add a bit of water. When the noodles are soft, add in the vegetables and toss to combine. Cook for about another minute. Season with salt and pepper to taste.
- Transfer to a serving dish, and serve immediately with slices of lemon.
- If you can’t find Better Than Boullion, you can sub out the hot water and broth paste for regular vegetable broth.
- I used the Orchid’s Brand 8 oz Philippine Style Noodles, however upon research, this brand doesn’t seem to be widely available. Instead, you can use this Excellent Brand https://amzn.to/3maapHV. Please keep in mind that this is a 16 oz pack, my recipe calls for an 8oz pack. So you will use only half this pack. Otherwise, the ratios will very off.
- As a reminder, if you’re using any other brand please read the noodle ingredients to ensure it’s vegan.
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