Vegetable Pancit
This Vegetable Pancit is a ROCK STAH! It was meant to be a side dish to some pinoy pork, but it stole the dinner show!
So, this week sucked. BIG TIME. Like, I wanna go to bed at 8pm sucked. Like, I want to drink at 8am sucked. I know this should seem like the best fiscal year close, but for some reason, it’s just been the most stressful.
Then there was the $300K error in a closing year. Yeah. So…that happened.
Then there was the $2.6m error in this fiscal year. Yeah. So…that happened.
Both this week. OH OH OH! And I get to work Saturday and Sunday this weekend! YAY ME! *sigh* Exhausted is an understatement.
Then the hubs had a craptastic week….again. The words “quit and drive for Uber” were uttered this week. I can’t say I blame him. He’s expected to perform the tasks of a regular director of hotel security, but 1 – he doesn’t get paid enough to do that. $30K a year just isn’t enough to work 12 hour days and be on call 24/7/365. 2 – He’s a contractor. It’s called no authority to spend YOUR money as a contractor. 3 – The hotel is delusional about what is in the contract that THEY FRIGGIN WROTE! Hello??
Yes, all this can be yours for the low low income of $30K a year. No. I can’t blame him for wanting to drive for Uber. He’d probably make more with less stress.
It’s not all been doom and gloom casa de AKHA.
I was selected to participate in three events for the Sunday Supper Movement. That ticket to the Food and Wine Conference is JUST about paid for for both of us. You don’t think I’d leave the hubs behind do you? He’s as much as part of this process and progress as I am. Besides, I’d want my BFF right by my side while I learn so much and meet my extended fam.
AND this week I was accepted to Social Fabric. It’s a step and I can’t wait to start working with them, brands, and make some more money for this little hobby of mine.
And it’s all because of you dear readers, and recipes like this one!
Yes. This was actually an afterthought side dish to some pinoy pork. That’s til to come. I can’t seem to nail that recipe. But this one? Totally nailed it!!
I get so focused on the protein of the meal that I forget about the sides sometimes. I was so focused on nailing the pork that this gem just surprised the hell out of me when we sat down to eat. Not that the pork was that bad; it was good. But this? This pancit? I wanted a whole plate of just this!! The flavors were fantastic, the noodles were perfect, and it was the best lunch ever!!
See what I mean? There’s carrot, zucchini, celery, Napa cabbage and some green onions. Granted, it’s not the easiest to toss a pancit with the vegetables, but trust me; they’re all there. And so is the delicious flavor! Vegetable broth is mixed with soy sauce, hoisin sauce, sesame oil and spice to give the rice noodles the best flavor ever.
And since this goes on the plate pretty quickly it’ll be the best meatfree meal to keep on hand. You can easily grill some meat to slice and put on top if you’re not doing a Meatless Monday type thing. It’s so versatile, you’re going to wonder how you lived without this deliciously quick dish.
Vegetable Pancit
This Vegetable Pancit is a ROCK STAH! It was meant to be a side dish to some pinoy pork, but it stole the dinner show!
Ingredients
- 8 ounces rice noodles
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1/2 teaspoon sesame seed oil
- Pinch crushed red pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup thinly sliced onion
- 1/2 cup shredded carrots
- 1 cup thinly sliced celery
- 1 cup thinly sliced napa cabbage
- 1/2 cup thinly sliced green onions
Instructions
- Place the rice noodles in a large bowl of warm water and allow to soften while you prep the other ingredients.
- Combine next six ingredients (broth through red pepper) in a small mixing bowl. Set aside.
- Preheat a large skillet over high heat and add the olive oil. Swirl the pan to coat and then add the garlic and ginger, stirring constantly, until fragrant. Add the onions, carrots, and celery to pan. Stirring frequently, stir-fry the vegetables until they begin to brown. Add the cabbage and green onions, stirring to combine.
- At this point, the noodles should be soft. Drain the noodles (or if you’re like me, just grab them with your hands out of the bowl) and add them to the pan. Using tongs, toss the noodles with the vegetables to combine them before pouring the broth mixture over the noodle mixture.
- Bring to a boil then reduce heat to a simmer. Continue to cook until almost all of the liquid has been absorbed keeping an eye on the noodles so they aren’t overcooked.
- Toss the noodles again making sure to distribute the vegetables as evenly as possible throughout the noodles. (I know, it’s not easy.) Serve with Philippino pork, teriyaki steak, or hoisin chicken.
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