Pancit is a dish brought over to the Philippines by our Chinese settlers bringing over ingredients such as noodles and soy sauce, influencing Filipino food as we know it. Pancit and noodles represent long life due to the noodles. This dish can be eaten at all times and from people from all classes.

There are many variations of Pancit, using different noodles and having different fillings. This is a vegan version and relatively healthy using Mungbean vermicelli which not only is low carb but the texture is amazing! I made this dish during my month of not eating meat and it really didn’t compromise on flavour at all. This is a great way to use up veg that’s lying around too.

This recipe is for 1 person as I rustled this up quick time for lunch so just make extra for more people.

Ingredients:

50g Mung bean noodles (1 small pack)

3 tbsp Vegan Stir Fry sauce (or use Oyster sauce)

1 tbsp Soy Sauce

1 tsp Sweet Soy *optional or add a bit of sugar

4 x stalks of Kai Lan or use Pak Choi/Whole spinach with the stalk or leafy veg with a stalk chopped roughly

1/2 Carrot chopped julienne

1x Garlic glove minced

Thumb piece ginger minced

1/2 Pack Shimeji Mushrooms approx 75g (or use Oyster mushrooms or Shitake)

1 tsp Pepper

1 stalk of celery thinly sliced

2 x stalks of spring onion cut into chunks

1/2 Lime

50ml Water

Method:
1. In a wok fry off your carrots, celery, spring onion, ginger and garlic in a pan.
2. Add your mushrooms in the pan and sauté then add the pack of noodles in the pan, top with the water and cover with a lid. This process doesn’t take long so be near the hob.
3. Once the noodles are soft in the pan (add more water if needed ) but important to not add loads otherwise the noodles will over cook. Add the soy, sweet soy or sugar*, vegan stir fry sauce, pepper and give everything a good mix.
4. Add your Kai Lan or stem veg into the pan with the noodles and mushrooms. Once everything is well amalgamated take off the heat and plate up.

Enjoy this easy and quick vegan noodle dish with a squeeze of your lime after and feel free to add more fresh garnishes or items. There is a bit of tofu in the pic above that was lying around I did chuck in. If you want to add the Tofu or anything else in, do that at the step of when you are frying the ginger, garlic and carrot off. Enjoy!

“This recipe has been selected to be part of the Meatless Recipes for Lent campaign as part of the Easter celebration of the global educational publisher Twinkl"

Vegan Mushroom and Kai Lan Pancit