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    You are in: Home / Recipes / Philippine Stir-Fried Rice Noodles: Pansit Grisado(Vegetarian) Recipe
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    Philippine Stir-Fried Rice Noodles: Pansit Grisado(Vegetarian)

    Philippine Stir-Fried Rice Noodles: Pansit Grisado(Vegetarian). Photo by Moor Driver

    1/1 Photo of Philippine Stir-Fried Rice Noodles: Pansit Grisado(Vegetarian)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Sharon123's Note:

    I have taken the liberty to change this recipe into a vegetarian one(except for the fish sauce). Hope you like it! :) Adapted from Cooking School Stories, Food Network.

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    Units: US | Metric

    • 2 -4 ounces vegetable oil, 1/4 cup (or more)
    • 2 garlic cloves, peeled and minced
    • 4 ounces julienned Spanish onions (about 1/2 cup)
    • 1 lb firm tofu, pressed, cut into 1 1/2 inch strips
    • 1/4 cup cornstarch
    • 4 ounces soy sauce (1/4 cup)
    • 2 pints vegetable broth
    • 1/2 ounce fish sauce
    • 14 ounces carrots, washed, peeled and cut julienne (1 1/2-2 cups)
    • 4 ounces celery, julienned (1/2 cup)
    • 14 leaves green cabbage, washed and finely cut, chiffonade style (see below)
    • 8 ounces vegetarian sausages, cut into strips, about 1 1/2 inches long
    • 1 lb rice noodles, soaked in warm water (to cover)
    • salt & fresh ground pepper
    • 4 scallions, washed, trimmed, and coarsely chopped, as a garnish
    • 2 lemons, washed, tips cut off, sliced into wedges, as a garnish


    1. 1
      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.
    2. 2
      In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
    3. 3
      Add tofu and sear until tofu is browned.
    4. 4
      To make a chiffonade, stack the cabbage leaves one on top of the other and roll tightly. Cut in thin slices.
    5. 5
      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.
    6. 6
      Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with tofu and vegetables.
    7. 7
      Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

    Ratings & Reviews:

    • on July 08, 2007


      Wonderful Pansit! My filippino friends were proud of me and enjoyed it also. I omitted the fish sauce so it would be completely vegetarian and it didn't taste like anything was missing. I also didn't have any spanish onions so just used some onion powder. Tasted great with the tofu, but I like the idea of using mushrooms instead sometime. I also used the vegetarian chicken broth, Mckays chicken seasoning mixed in water, instead of vegetable broth though I'm sure it would have been good in vegetable broth also. I was going to take a picture of it, but it was gobbled up by my family too quickly! Thanks so much Sharon!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2007


      Delicious. My husband devoured the portion pictured and went back for a bigger second helping! I added mushrooms as I didn't have tofu on hand, will be making again and trying the tofu version definitely.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Philippine Stir-Fried Rice Noodles: Pansit Grisado(Vegetarian)

    Serving Size: 1 (2471 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 605.9
    Calories from Fat 183
    Total Fat 20.3 g
    Saturated Fat 3.1 g
    Cholesterol 0.0 mg
    Sodium 1799.6 mg
    Total Carbohydrate 91.0 g
    Dietary Fiber 8.8 g
    Sugars 7.3 g
    Protein 20.3 g

    The following items or measurements are not included:

    vegetable broth

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