Description
A vibrant vegan stir-fry noodle dish that captures the essence of Filipino cuisine with rich flavors and colorful vegetables.
Ingredients
Scale
- 8 oz stir-fry noodles (or rice noodles for gluten-free)
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 1 cup carrots, julienned
- 1 cup cabbage, shredded
- 1 cup mushrooms (shiitake or button), sliced
- 2 cloves garlic, minced
- 1 onion, chopped
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 cup vegetable broth
- 1 cup tofu, cubed (or tempeh)
- 1/4 cup fresh herbs (scallions, cilantro, or parsley)
- 1 tbsp lime juice
- 2 tbsp oil for sautéing
Instructions
- Prep your ingredients by slicing your vegetables and cubing the tofu.
- Cook the noodles in boiling water until tender, about 3-5 minutes.
- Drain and rinse the noodles under cold water to prevent clumping.
- Sauté minced garlic and onions in a skillet over medium heat until fragrant.
- Add the sliced vegetables to the skillet and stir-fry for 5-7 minutes.
- Incorporate the tofu into the pan and stir gently to warm it.
- Combine the cooked noodles with the veggie-tofu mixture, then pour in the soy sauce and vegetable broth.
- Finish by adding fresh herbs and lime juice; toss everything together.
- Serve hot, garnished with additional herbs or lime wedges on the side.
Notes
Feel free to customize the vegetables based on what you have available. Don’t overcrowd the skillet for the best stir-fry results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Vegan, Pancit Canton, Filipino, Stir-Fry, Noodles, Healthy, Family Recipe