Philippine Stir Fried Rice Noodles Pansit Grisado Vegetarian Recipes

PANCIT CANTON (FILIPINO STIR-FRIED NOODLES)

Steps:

• In a large pot, add the water and bring to a boil. Cook the vegetables using the following instructions:Cabbage: Cook for about 1 minute or until soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. String beans: Cook for about 2 minutes or until slightly soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Chinese celery: Cook for about 2 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Carrots: Cook these last because it might stain your water. Cook for about 3 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside.
• In a large pan or a wok over medium high heat, add the vegetable oil and onions. Saute onions for about one minute, then add the garlic and saute for 30 seconds or until fragrant.
• Add the pork and chicken strips into the pan and cook for about 2 minutes or until the meat changes color to light brown.
• Add chicken broth, soy sauce, and oyster sauce into the pot and stir until all ingredients are combined. Cook for an additional 5 minutes to thicken the sauce and finish cooking the meat.
• Add the shrimp and cook until it turns pink and opaque, about one minute.
• Add the wheat noodles and cook for 1-2 minutes until the noodles are al dente.
• Add the blanched vegetables in the pan and stir them in to combine with the ingredients. Cook for an additional 1-2 minutes to warm the veggies.
• Serve the pancit canton immediately.

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO(VEGETARIAN)

Steps:

• Press tofu by cutting in half and placing paper towels on top, then placing a heavy cast iron skillet(or other heavy object) on top and pressing for 15-20 minutes, to squeeze out moisture. Cut tofu into 1 1/2" strips and roll in cornstarch to coat.
• In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
• Add tofu and sear until tofu is browned.
• To make a chiffonade, stack the cabbage leaves one on top of the other and roll tightly. Cut in thin slices.
• Add soy sauce, vegetable broth, fish sauce, carrots, celery, cabbage, and vegetarian sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
• Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with tofu and vegetables.
• Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

VEGETARIAN PANSIT NOODLES (FILIPINO)

Steps:

• Take the rice noodles and soak them in a bowl with warm water and set aside.
• Fry the tofu in a pan with the 1/2 cup canola oil. Once the tofu is fried set it aside on paper towels.
• In a large pan or wok heat the 2 Tbsp canola oil with the garlic and onion until the garlic is slightly brown and the onion turned clear.
• Add the green beans, carrots, and bell pepper and simmer for about 5 minutes.
• Add the soy sauce, chicken seasoning, and water. Mix well and then add the fried tofu and cabbage. Simmer again for about 3 minutes.
• Drain the noodles and then add them to the vegetables and tofu. Mix it in well and cook for another 5 to 8 minutes more.
• Eat right away. :).

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO

Steps:

• In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
• Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
• Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.
• Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO

Steps:

• In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
• Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
• Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.
• Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.