Recipe: Vegetarian Pancit

 This recipe is one that I converted to vegetarian in 2009. Chicken Pancit was a favorite when my children were growing up.

When I was stationed on Guam, I learned to make a delicious dish called “Chicken Pancit.” Because I was a cook in the Air Force, the recipe I learned made enough for about 250 people. A few years later, while working for a trophy company in Massachusetts, I processed an invoice for a customer on Guam. I snuck a note in there asking for a smaller version of the recipe…and got it! This dish from the Philippines has been a favorite at my house and potlucks for years now. This is my newly created vegetarian version. No chickens.

1 tbsp olive oil
1 medium onion, chopped
3 or 4 garlic cloves, chopped
1 brick extra firm tofu, chopped into small pieces
Sea salt & black pepper to taste
3 large celery stalks, angle sliced
3 carrots, angle sliced
½ head cabbage, chopped
3 cups vegetable broth
1 tsp “poultry seasoning” (thyme, sage, marjoram, rosemary, black pepper & nutmeg)
1 pkg rice noodles (Bihon or Maifun)

Brown onion & garlic in olive oil for about 5 minutes. Stir in tofu and brown for about 5 more minutes. Salt & pepper to taste. Add vegetables. Stir fry for 3 or 4 minutes. Add 2 cups vegetable broth. Stir in “poultry seasoning.” Bring to boil then turn down to simmer for 10 minutes. Open package of rice noodles and separate into halves (the noodles are dried together, usually in two pieces). Place noodles flat over top of vegetables. With a spoon, baste vegetables and broth over noodles. Add last cup of broth, wetting noodles. Bring back to a boil then turn down to simmer. Stir often as it simmers until all noodles are moist and hot. Disperse vegetables as evenly through the dish as possible. May be served with soy sauce, if desired.