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.
What is Pancit?
For a bit of history, Filipinos were introduced to noodles by the Chinese settlers. Over the centuries it’s been adopted into local cuisine. For instance, the pancit canton is an adaptation of chow mein or lo mein. They are very similar ingredients and flavors. Nowadays, throughout the Philippines, there are a handful of ways to cook this dish that is unique to their region. There is Pancit Bihon, Pancit Malabon, Sotanghon Guisado, Pancit Lomi, and much much more. Each using different ingredients, flavor profiles, and different ways of preparation.
Pancit canton is one of the popular variants. So, what makes pancit canton different? Usually, the only differences they have between its counterparts is the noodles. Pancit canton uses flour sticks or noodles, compared to pancit bihon, which uses rice noodles. To cook the noodles, instead of water, they use a mix of broth and sauces to give it that classic flavor. From there they toss in vegetables and some kind of meat, whether it be seafood, chicken, or pork. As a plant-based food blog, I obviously had to make some adjustments.
What ingredients do you need?
- Pancit Canton Flour Noodles, I used Orchid's Philippine-Style Noodles (Accidentally vegan, but always read the ingredients)
- Vegan “Chicken” Bouillon, I prefer using this because it has more flavor compared to regular broth
- Soy Curls (or any faux chicken meat you prefer)
- Garlic
- Onions
- Carrots
- Cabbage
- Snap Peas/snow peas
- Vegan Mushroom Oyster Sauce (Yes, it exists!) https://amzn.to/31dSDLN
- Soy Sauce
For more Vegan Filipino recipes check these out:
If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy cooking!
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📖 Recipe
Vegan Pancit Canton (Filipino Stir-Fry Noodles)
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowls
- Wok or large saute pan
- Knife
- Chopping Board
Ingredients
- 2 ½ cups hot water (divided)
- 2 teaspoon Better Than Bouillon Vegetarian No Chicken Base (see notes)
- 1 ½ cups soy curls (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 )
- 2 tablespoon soy sauce (divided)
- 1 pack Pancit Canton noodles ((8oz/227g) pancit canton noodles, I used Orchid's Brand, see notes for a substitute)
- Salt and pepper
Instructions
- 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.
Prep Vegetables:
- 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.
Notes
- 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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