Vegetarian Pancit

Sharing is caring!

Does that just scream EAT ME?  Vegetarian Pancit is like a ramen made with rice noodles.  With it’s Asian Pacific roots, there’s limes and peanuts for flavor and crunch.

Yes, I know.  It was #Meatless Sunday yesterday with #SundaySupper, but I this Vegetarian Pancit floating around and thought I’d better post it.  I came to the table with a delicious Mushroom and Lentil Cottage Pie.  It was TASTY!  There were so many other #droolworthy recipes on the list.  You really should it out!

But this?  This wasn’t on the menu.  Other than it was just timing, I’m not sure why this one didn’t get offered.  It was delicious!  At least I thought it was.  The sesame flavor playing off the crunchy peanuts and tasty noodles.  YUM!

When it looks THIS tasty with all those colors and textures, how can you say you’re going to miss the meat?  You’re not!   Stop making excuses!!  Just make Vegetarian Pancit already!  *snickers*

Pancit is something S introduced me to.  You see, he worked with many Philippino women when I met him.  Apparently, they make great nurses.  Who knew?  Anyway, I think he was one of a handful of men working there.  And, well, he IS a huge flirt, so I’m sure all the ladies just adored him!  They probably hated me for taking him away.


They would being in Philippine Pancit.  I’m sure there were many variations, but he found one online that we tried MANY years ago.  It didn’t come out as he thought it would or has he remember tasting it.  I’m sure it wasn’t close to what he was used to.  It was rather tasty, though.

Pancit is like a lo mein or even a fried rice in its ease of preparing.  A little pre-chop prep work, and you’ve got dinner on the table in less than 20.  If you hit the salad bar and get some stir-fry type veggies, then you prep work needed!  If I’m motivated enough, I do some chopping Sunday for Monday, Monday for Tuesday…you get the picture.

Pancit is typically made with rice noodles.

They’re quick to cook and are really tasty!  You can either pre-soak them in water before cooking, or do what I did and cook them in the broth with all the mushrooms so they can soak up all that tasty, veggie goodness!

Yup.  Those are limes.  They really brighten the flavor of this dish.  Gives Vegetarian Pancit that little punch that really enhances the rest of the flavors in this dish.    Then there’s peanuts for more crunch, and some parsley for a tasty herbal infusion.  You could easily sub cilantro or even green onions for the parsley.  I do not like ABHOR cilantro.  I’m sure I’ve discussed this before, but just thought I’d remind ya.


Does that just scream EAT ME?  Seriously?  All those colors have GOT to be healthy.  And it is!  There’s very little oil in this dish and NO meat.  The mushrooms give you that hearty taste and the veggies just fill the rest of you up!  I highly recommend you making this dish A.S.A.P!


Vegetarian Pancit
Yield: 4

Vegetarian Pancit

Cook Time: 20 minutes
Total Time: 20 minutes


  • 8 ounces rice noodles or vermicelli
  • 1/2 cup celery, julienned
  • 1/2 cup carrots, shredded
  • 1/2 cup onion, thinly sliced
  • 1/2 cup snow peas
  • 1 cup thinly sliced cabbage
  • 1 cup shiitake mushrooms, thinly sliced
  • 1 cup portobello mushroom caps, thinly sliced
  • 1 cup snow peas
  • 4 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 2 cups cabbage, shredded
  • 1 cup sugar snap peas
  • 2 cup vegetable broth
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon sriracha sauce
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup dry-roasted peanuts, chopped


  1. Heat a large skillet or wok coated with cooking spray over high heat.
  2. Swirl 2 teaspoons of olive oil and swirl to coat. Add the garlic, ginger, onion, and celery. Stirring constantly., cook for 2 minutes.
  3. Stir in the carrots, snow peas and cabbage, and cook 3 minutes. Remove the vegetables from the pan and keep warm.
  4. Pour 2 teaspoons of oil in the pan, swirling to coat and add the mushrooms. Cook 4 to 5 minutes or until they have released their juices. Remove from the pan and add to the other vegetables.
  5. Combine the vegetable broth, soy sauce, lime juice, and sriracha sauce.
  6. Add the noodles to the pan and pour the broth mixture over top. Cook, stirring gently, until the broth is absorbed and the noodles are translucent and tender.
  7. Return the vegetables to the pan and stir to combine.
  8. Divide the noodles evenly among 4 plates and garnish with parsley and chopped peanuts.

Nutrition Information



Serving Size


Amount Per Serving Calories 337Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 665mgCarbohydrates 47gFiber 8gSugar 10gProtein 12g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Similar Posts


  1. Christie, this is bee-yoo-ti-ful. The colors are so pretty and fresh, and I love the ginger, sriracha sauce, and lime juice seasonings! Thank you for sharing this with us at Treasure Box Tuesday- PINNED! ♥

  2. I am always looking for new a different recipe's and let me tell you I can't wait to try your Vegetarian Pancit. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.