Prep 25 mins
Cook 25 mins
Our favorite vegetarian pansit recipe. It's a traditional Filipino dish that is often served on birthdays. Our good filipino friend, Marina, makes this vegetarian pansit for us often and I finally had her sit down and write it out for me so I can make it myself. It's really good for you with all the vegetables and tofu.
- 250 g rice noodles (bihon noodles)
- 226.79 g tofu, cut in cubes
- 118.29 ml canola oil, for frying the tofu
- 15 fresh green beans, approximately
- 1 small carrot, diced
- 3 leaf cabbage, chopped
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 28.39 ml soy sauce (or Braggs liquid aminos)
- 29.58 ml chicken-flavored vegetarian seasoning (I use McKays Vegan Seasoning) or 2 chicken bouillon cubes
- 591.47 ml water
- 29.58 ml canola oil
- 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. :).
We enjoyed this very healthy meal, even the children, which is not always the norm for them when cabbage is involved! Easy to do, doing all the prep beforehand, I did give the carrots extra cooking time, since DH likes them soft. I was quite happy with the seasonings, tho you could certainly add extra to individual taste, and I didn't use the tofu, just stuck with the veg! Very good, Enjolinfam! Thanks!
Ive made this twice now, and this has been a great base recipe. i used all the veggies mentioned, and added bean sprouts. I used hot chili oil for frying the veggies. Im not vegitarian so i used baked chicken, shredded. I also found that i needed ALOT more soy sauce that stated, and threw in some extra garlic salt.
Delicious. I made this as written though I did substitute pea pods for the green beans and I added a handful of cooked shrimp right at the end, just to warm through. My husband and I found it a little bland and we each used our own favored condiments to jazz it up....he went with soy sauce and I went with hot chili oil, which really put this over the top for me! I'll be making this again for sure and may add some finely chopped ginger next time. Thanks so much for this recipe Enjolinfam!