Vegetable Pancit (Vegan and Gluten Free)

Authorrossbarretto
Rating

A classic Filipino noodle dish that is relatively easy to make and can be put together using simple ingredients.

Yields8 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins
 8 oz Rice Noodles
 3 tsp Sesame Oil, divided
 15 oz (1 Package) Extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture
 1 White onion, peeled and diced
 4 Garlic cloves, minced
 2 Large carrots, grated (about 1 cup)
 34 cups Chopped green cabbage (about 1/2 head)
 2 cups Baby broccoli florets, cut into small pieces
 2 tbsp Tamari or soy sauce
 1 tsp Fresh ginger
 1 Veggie bouillon cube, optional
 ¾ cup Unsalted vegetable broth
 ½ tsp Ground sea salt
 Black pepper, to taste
1

Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

2

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.

3

Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.

4

Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Best served immediately. Stays fresh in the fridge for a couple days. The noodles will soak up the flavor over time so you may need to season before serving.

5

Recipe makes about 10 cups pancit. Serves 8 (1 1/4 cup) servings.

Ingredients

 8 oz Rice Noodles
 3 tsp Sesame Oil, divided
 15 oz (1 Package) Extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture
 1 White onion, peeled and diced
 4 Garlic cloves, minced
 2 Large carrots, grated (about 1 cup)
 34 cups Chopped green cabbage (about 1/2 head)
 2 cups Baby broccoli florets, cut into small pieces
 2 tbsp Tamari or soy sauce
 1 tsp Fresh ginger
 1 Veggie bouillon cube, optional
 ¾ cup Unsalted vegetable broth
 ½ tsp Ground sea salt
 Black pepper, to taste

Directions

1

Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

2

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.

3

Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.

4

Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Best served immediately. Stays fresh in the fridge for a couple days. The noodles will soak up the flavor over time so you may need to season before serving.

5

Recipe makes about 10 cups pancit. Serves 8 (1 1/4 cup) servings.

Vegetable Pancit (Vegan and Gluten Free)