So Cal Cooking: Mushroom Pancit
I’ve actually only eaten pancit in my friends’ homes, usually cooked by their mothers or fathers. The recipe itself is relatively easy, since the staple ingredients of thin rice noodles, soy sauce, and citrus are the only things one really needs. Everything else is subject up change: you can add shrimp, vegetables, or beef. It’s super easy, and a perfect dish to make a huge batch of and then reheat leftovers. It can be a main dish or a side dish, and you can jazz it up by serving it with lumpia!
1 15oz pack of chinese noodles
1 head of green cabbage
1 onion, sliced
3 green onions
1 large carrot
3 tablespoons of soy sauce
2 tablespoons of oyster sauce
4 cups of sliced mushrooms
3 cloves of garlic, chopped
2 cans of vegetable broth
3 teaspoons cumin
A dash of curry
1 teaspoon of lemon juice
1. Chop the garlic and the onions.
2. Add one tablespoon of olive oil to a medium sized skillet on medium-high heat. Add the onions, garlic, and mushrooms and cumin.
3. Cook the onions and garlic for 3-5 minutes, or until the onions are translucent
4. Add the chopped carrots and cabbage, and continue to cook on high heat. Reduce the heat once the cabbage and carrots have softened.
5. In a separate medium sized pot, add the vegetable broth, oyster sauce, and soy sauce. Heat on medium.
6. Once the sauce mixture is boiling, add the noodles. Cook the noodles for 5-8 minutes, or until they are soft.
7. Add the noodles to the vegetable mixture. Turn up the heat to high, and fry for about 8-10 minutes, frequently stirring the noodles.
8. Remove heat, and let the pancit sit for a few minutes. Serve when ready!
Written by: courtneyokeke