This is the same as the Anglosphere-Filipino Pancit Canton with the meat and broth exchanged, found here.
1 Medium Onion
Half a Garlic Bulb
1 Celery Stalk
2 Large Carrots
2 Cups Shiitake Mushrooms
1 Block Extra Firm Tofu
2 Red/Orange/Yellow Peppers
2 Cups Cabbage
1 1/2 Cups Vegetable Broth
1 Bag Pancit Noodle - 300g Bag
A splash of Soy Sauce
1 Tbsp Cooking Oil
1 Tbsp Hoisin Sauce
2 Limes/kalamansi for garnish
2 Green Onions for garnish
Slice the onion and roughly chop the garlic, then fry in the oil. Chop the tofu into small blocks, add to the pan to brown. Add the soy sauce to mix. Roughly slice the mushrooms and add.
Slice the celery stalk, cabbage, peppers, and cut the carrots into matchsticks. Add these to the frying pan.
Now open up a space in the middle of the pan, dump the noodles and pour the hot broth over the top. Stir in and then cover to cook and soften the noodles. This should take about five minutes. For a touch of sweetness add the hoisin sauce.
Serve with lime wedges and green onions to garnish! Ang-sarap!
1 Medium Onion
Half a Garlic Bulb
1 Celery Stalk
2 Large Carrots
2 Cups Shiitake Mushrooms
1 Block Extra Firm Tofu
2 Red/Orange/Yellow Peppers
2 Cups Cabbage
1 1/2 Cups Vegetable Broth
1 Bag Pancit Noodle - 300g Bag
A splash of Soy Sauce
1 Tbsp Cooking Oil
1 Tbsp Hoisin Sauce
2 Limes/kalamansi for garnish
2 Green Onions for garnish
Slice the onion and roughly chop the garlic, then fry in the oil. Chop the tofu into small blocks, add to the pan to brown. Add the soy sauce to mix. Roughly slice the mushrooms and add.
Slice the celery stalk, cabbage, peppers, and cut the carrots into matchsticks. Add these to the frying pan.
Now open up a space in the middle of the pan, dump the noodles and pour the hot broth over the top. Stir in and then cover to cook and soften the noodles. This should take about five minutes. For a touch of sweetness add the hoisin sauce.
Serve with lime wedges and green onions to garnish! Ang-sarap!
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