Pro Tips
**Chef's Tips & Troubleshooting:**
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Cook vegetables briefly over high heat so they stay crisp-tender in the pancit.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
- Season vegetables with fish sauce or salt sparingly — they absorb seasoning faster than meat.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Vegetarian Pancit Canton
A vegetable-forward Filipino dish built on shiitake mushroom, pancit canton, vegetarian oyster sauce and soy sauce — simple, healthy, and full of flavor.
Instructions
- Combine dried mushrooms and warm water in a bowl. Soak until mushroom softens. Slice mushrooms. Save aside the water for later.
- Heat 3 tablespoons of cooking oil in a pot. Stir-fry snap peas, cabbage, and carrot for 1 ½ minutes. Remove and set aside.
- On the same pot, add remaining oil. Saute onion, garlic, and celery until onion softens.
- Incorporate mushrooms. Saute for 2 minutes.
- Add oyster sauce and soy sauce. Pour water used to soak mushrooms. Let boil. Cover and cook in medium heat for 10 minutes.
- Incorporate parsley. Stir.
- Mix in pancit canton. Cover and cook for 2 minutes. This will allow the noodles to absorb steam to make it softer.
- Toss the noodles. Cover the pot and continue to cook in low heat for 3 minutes.
- Add stir-fried vegetables. Toss.
- Season with ground black pepper. Toss and transfer to a serving plate.
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Pro Tips & Troubleshooting
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Cook vegetables briefly over high heat so they stay crisp-tender in the pancit.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
- Season vegetables with fish sauce or salt sparingly — they absorb seasoning faster than meat.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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