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This popular Filipino noodle dish, called Pancit, is surprisingly simple to make and full of flavor. It’s also super healthy!!
Growing up in a small town in Michigan, I had one best friend for most of my life. Her name is Sarah and we are still best friends to this day. Sarah and I met way back in second grade and it was an instant friendship. I spent much of my childhood at her house where her mother, from the Philippines, made delicious Filipino food. I tried all sorts of unique Filipino foods- pancit, chicken adobo, and lumpia, similar to spring rolls filled with meat and raisins. As a kid, I definitely didn’t appreciate the culture I was experiencing, but I do now.
Pancit is derived from a Chinese word that means “convenient food”. I couldn’t agree more. This recipe will feed 8 people, and it’s packed with fresh veggies. It’s also vegan and gluten free. I’ve been wanting to make this dish for a long time, and I hope Sarah and her mom enjoy it as much as I do. =) This is definitely one of my favorites.
How to make this vegetable pancit recipe:
Place the rice noodles in a large bowl and cover with warm water. When the noodles are soft, after about 20 minutes, drain and set the noodles aside.
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.
Add the remaining 1 teaspoon of sesame oil and sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli (I’ve also added snow peas to this dish and it’s an awesome addition). Stir fry until tender-crisp, about 5 minutes.
Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the tofu, noodles and stir to combine. Remove from heat. Serves 8.
Vegetable Pancit (Vegan, Gluten Free)
Pin RateIngredients
- 8 ounces rice noodles
- 3 teaspoons sesame oil - divided
- 1 package - 15 ounce 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)
- 3-4 cups chopped green cabbage - about 1/2 head
- 2 cups baby broccoli florets - cut into small pieces
- 2 tablespoons tamari or soy sauce
- 1 teaspoon fresh ginger - or 1/2 teaspoon dried ground ginger
- 1 veggie bouillon cube - optional
- 3/4 cup unsalted vegetable broth
- 1/2 teaspoon ground sea salt
- black pepper - to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- This recipe makes about 10 cups pancit. Serves 8 (1 1/4 cup) servings.
Susan says
Can I easily double this recipe?
Christin McKamey says
Yes, as long as you have pans big enough to hold it, you can easily double it. =)
Lynette Taravella says
I’m Filipina-American [despite my married name] and found your recipe interesting. I ate this at parties that my extended family threw and my mom made it for our family (Mom, dad, my brother and I) when my brother & I were kids. I hope to give it a try soon. Uh, BTW, it’s not pronounced “PUN-CIT” but “PAN-CIT” (exactly like the word “pan” used for frying eggs).
Christin McKamey says
Hi Lynette, I hope you enjoy the recipe! It’s funny because my Filipino friend used to pronounce “pun-cit”. But I changed the wording- thanks for the clarification. =)
Danielle Miller says
Easy to make. Everyone loved it!
Christin McKamey says
Woohoo, thanks Danielle! =)
Paula says
Will be trying this soon…my mom always uses chicken. One thing I have never had is lumpia with raisins. Maybe it’s regional to certain parts of the Philippines.
Christin McKamey says
Oh maybe! My friend’s mom used the raisins which were really good, but I don’t have others to compare it to. =) I hope you enjoy the pancit recipe!
Von says
How much is a serving? 1 cup? sorry trying to track it.
Christin McKamey says
Hi Von, sorry for the late reply. I made it again tonight and I updated the recipe and nutrition info. The serving size is 1 1/4 cups. See the new nutrition label on the recipe. Thank you! =)
Justin Escobar says
Great recipe! As a Filipino American turned vegan, 10/10!!
Christin McKamey says
Yay! Thanks Justin. I take that as a HUGE compliment. Thank you! =)
KB says
Hi, thanks for sharing! Would just like to suggest that you clarify to get gluten-free soy sauce. Not a lot of people realize that a lot of soy sauce brands actually have wheat in them. I didn’t realize this before but now I’m cooking for friends who have gluten-intolerance and it was pointed out to me.
Christin McKamey says
Hi KB, thanks for the suggestion! I actually put “tamari or soy sauce” in the ingredients since tamari is the gluten-free substitute for soy sauce. I hope that helps! =)
KB says
Most tamari is gluten free. Still need to check the label. Original Kikkoman Tamari is not gluten-free. (unless it says on the label.) 🙂
Christin McKamey says
Thank you KB, good to know!! ??