Description
A delightful harmony of soft noodles and colorful vegetables, seasoned with savory soy sauce to create a rich umami depth.
Ingredients
Scale
- Cantonese noodles or rice noodles
- 1 cup bell peppers, sliced
- 1 cup green beans, trimmed
- 1 cup carrots, julienned
- 1 cup cabbage, shredded
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 cup mushrooms, sliced
- 1 cup firm tofu, diced (optional)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions
- Prepare the noodles: Cook according to package instructions until al dente, drain, and set aside.
- Sauté the aromatics: In a large skillet or wok, heat vegetable oil over medium heat. Add onions and garlic, and sauté until fragrant.
- Add the vegetables: Toss in bell peppers, carrots, and green beans; cook for 3–5 minutes until slightly softened.
- Incorporate the mushrooms: Add sliced mushrooms and stir-fry for another 2-3 minutes.
- Combine everything: Add cooked noodles and toss with vegetables. Drizzle in soy sauce and sesame oil.
- Add seasoning: Taste and adjust with salt and pepper. Add crushed red pepper for heat if desired.
- Finish and serve: Remove from heat, serve hot garnished with fresh herbs.
Notes
Feel free to customize with seasonal vegetables or protein options like tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Vegan Pancit, Filipino Noodles, Stir-Fry, Comfort Food, Easy Vegan Recipes