This super easy and customizeable vegan pancit canton stir fry is a regular in my rotation of dinner preps. It makes lots of leftovers which are perfect for lunch the next day!
Firstly, this is NOT a Filipino recipe. It is very similar to their stir fry, I think they use difference sauces but a similar selection of vegetables though. But if you want an authentic Filipino version, please check out Jeeca’s recipe!
This version is the Vietnamese style of cooking I default to because that’s how my mom taught me. My mom cooked this kind of stir fry using e-fu noodles, which have a similar taste and texture, but are slightly spongier. Since e-fu noodles use eggs, I haven’t been able to find a vegan alternative until I came across these pancit canton noodles!
Where to find Pancit Canton noodles
I reliably find these pancit canton noodles at T&Ts (in Waterloo), but I’ve also seen them at Canadian grocery stores in the “International” aisle. The Walmart, Sobeys and FreshCo locations I frequent carry the SuperQ brand, which is the one I’m using today.
If you can’t find Pancit Canton noodles, you can use rice noodles that you’ve soaked in water for at least half an hour. They be soft and pliable, and cook through quite quickly in a stir fry. Those noodles will not require 4 L of broth to cook, they’ll use more sauce to season though. You will need to adjust as needed, but I estimate you will need about 2-3 tbsp of soy sauce, 2 tbsp of vegan oyster sauce, a splash of water, and some oil. I have another Vietnamese style stir fry recipe that cooks with this type of noodle.
What is Mushroom broth powder?
This mushroom broth powder is an ingredient I regularly use in my cooking. This is found in most Asian grocery stores. The bags range from being $5-$30. I usually buy the cheaper one and I can’t recall if I notice any difference between the $5 and $30 one. This white bag has them in granulated form, but there are various versions that use a powder.
I find the powder to be more heavy on the salt and lacking in flavour. These granules tend to have a better balance of salt and depth of flavour.
This mushroom broth powder is what I use in seasoning the broth for the soy curls, adding extra depth in stir fries, sauces, and soups (like pho!). It’s a jack of all trades kind of ingredient!
Vegan Pancit Canton Stir Fry Substitutions:
Don’t have a specific vegetable or don’t like the ones I used? Feel free to switch it up and use whatever you have! The benefit of cooking the veggies first before adding it into the stir fry means you can adjust the cook time for the ingredients.
Here’s a list of other veggies I regularly use in this stir fry:
- Cabbage: slice really fine for a more silky crunch, or slice thicker or cut into one inch squares for more bite.
- Broccoli: I cut the stems and slice those thin so they have more time to cook, then I add the florets around the same time as the green beans so they don’t get mushy
- Bok Choy: I like to use shanghai bok choy the most, and I’ll often separate the leaves from the stem OR quarter and leave the stem and leaves intact. Choose your own adventure here! The stem will cook at a similar time and heat as carrots.
Vegan Pancit Canton Stir Fry
Ingredients
Soy curls
- 75 g dry soy curls then rehydrated with (optional) hot vegetable broth
- 1 tbsp vegetable oil used in 1 tbsp amounts
- 1 tbsp corn starch
- 1 tbsp mushroom broth powder
Veggies
- 1 tbsp vegetable oil
- 1 medium yellow onion sliced
- 2 carrots peeled and thinly sliced (I slice in half lengthwise and then slice on a diagonal)
- 3 green onions whites sliced thinly on a diagonal, greens cut into 1 inch pieces
- 2 cups green beans cut into 1 inch pieces
- 4 cups well seasoned vegetable broth I used 1 L + 1.5 tbsp Better than Bouillion vegetable broth paste
- 1 package 454 g Pancit Canton noodles (check for no egg)
Seasoning
- 1 tbsp sesame oil
- 1 tbsp soy sauce adjust to taste
- 1 tsp dark soy sauce I used a mushroom flavoured one
- Black pepper to taste
Instructions
Prepping the soy curls
- In a large mixing bowl, rehydrate soy curls with hot water + broth powder (optional). Once softened (about 10 minutes), drain and squeeze out as much of the liquid as you can.75 g dry soy curls
- In a large wok over medium heat, heat 1 tbsp of vegetable oil and add the rehydrated soy curls. Sprinkle cornstarch and mushroom broth powder over the soy curls, and stir to coat everything well as you fry until both sides are browned.Once cooked and browned to your liking, transfer into a clean bowl and set aside.1 tbsp vegetable oil, 1 tbsp corn starch, 1 tbsp mushroom broth powder
Prepping the veggies
- In the same large wok, add another tbsp of oil stir fry onion, carrots, and the whites of the green onions until the carrots are cooked just past tender-crisp (softened with a slight bite).1 medium yellow onion, 2 carrots, 3 green onions, 1 tbsp vegetable oil
- Add the green onions, and cook until those are tender crisp (or to your desired texture). Then remove all the veggies from the pan into the same bowl as the soy curls.2 cups green beans
To cook the noodles
- Bring 4 cups of well seasoned vegetable broth to a boil, then add the dry pancit noodles. Stir to submerge and let the noodles cook through. Once the noodles are chewy and have absorbed most of the water, taste to check for seasoning.4 cups well seasoned vegetable broth, 1 package
- I season with soy sauce and dark soy sauce to taste, and add sesame oil to give the noodles more slip. Feel free to add pepper to taste as well.1 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp dark soy sauce, Black pepper to taste
- Add the cooked soy curls and veggies and stir to incorporate everything and heat through, then serve!
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