Pancit Canton is another stir-fried noodle dish that is hearty, tasty and sure to be a favorite! There are hundreds, if not thousands of different versions of pancit, but this is one of the most popular crowd pleasers.
Recipe by: Jennifer Agliam Doria
Photos by: Emily Lavieri-Scull
- 1 tablespoon coconut oil (or other neutral tasting oil)
- 1 pound soy curls (after rehydration), rehydrated in warm water or veggie stock and drained
- 2 cloves garlic, finely chopped
- 1 medium white onion, chopped
- 8 ounces fresh canton noodles
- 1½ cups of mixed vegetables such as green beans, celery, carrots, cabbage, cut julienne
- 1–2 tablespoons soy sauce or liquid aminos
- Kalamansi wedges
In a wok or large pot, add oil and sauté the soy curls until browned, then set aside.
Cook the garlic and onion for two minutes. Add salt and pepper. Add the vegetables and cook for 3–4 minutes. The vegetables should still have a crispness to them.
Add the soy curls, then the noodles and sauce, stirring to incorporate all the ingredients together. Cook for an additional 4 minutes. Salt and pepper to taste.
Plate and serve with kalamansi wedges.
If you are not able to find fresh canton noodles, you can rehydrate dried canton noodles in warm water or vegetable broth.