Stir-Fried Cellophane Noodles {Vegan, also known as Pancit}

by Dorothy Reinhold on March 4, 2020


Print This Post Print This Post Stir-Fried Cellophane Noodles is known as vegan pancit, a colorful Filipino vegetable-laden noodle dish sure to be a crowd-pleaser. It's as good at room temperature as it is served warm, and can be made a day ahead.  {Vegan}

Stir-Fried Cellophane Noodles is known as vegan pancit, a colorful Filipino vegetable-laden noodle dish sure to be a crowd-pleaser. It’s as good at room temperature as it is served warm, and can be made a day ahead. I absolutely fell in love with this dish based on the photo alone. I mean, look at those noodles, and all those vegetables!

I immediately wanted it for dinner, and then for lunch the next day. And the next. Perhaps even for breakfast too (maybe that’s just me?).

It’s called Stir-Fried Cellophane Noodles, aka vegan pancit.

white bowl of vegan pancit held by a person

Patricia Tanumihardja describes it this way:

“Pancit, the universal Filipino crowd-pleaser, is usually made with egg noodles or rice noodles. This version, pancit sotanghon, uses bean thread noodles, commonly known as cellophane noodles or glass noodles. Cellophane noodles sometimes end up being too bland or too chewy, but I’ve circumvented this by soaking the noodles in vegetable stock first to both soften them and amp up their flavor. Enlivened by the tang of lemons, this dish is sure to be a hit at your next potluck or party.”

And now I want to throw a party, or go to a party, with this as my offering. The best dishes make you want to share them with others, right?

Don’t be afraid of the long list of ingredients. This is mostly chopped vegetables with a few aromatics and a bit of soy sauce and lemon for seasoning. You don’t even have to cook the noodles, you just soften them in hot broth.

Get your knife out and let’s get cooking!

Stir-Fried Cellophane Noodles

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: Serves 4-6

Stir-Fried Cellophane Noodles

Stir-Fried Cellophane Noodles is known as pancit, a colorful Filipino vegetable-laden noodle dish sure to be a crowd-pleaser. It's as good at room temperature as it is served warm, and can be made a day ahead.

Ingredients

  • 4 cups (1 liter) low-sodium vegetable stock
  • 1 (8-ounce or 250 g) package cellophane noodles (bean thread noodles)
  • 2 tablespoons vegetable oil
  • 2 tablespoons minced garlic
  • 1 cup (150 g) sliced yellow onion
  • 2 cups (200 g) chopped broccoli (cut to a similar size as the other vegetables)
  • 4 cups (400 g) shredded cabbage
  • 2 teaspoons fine sea salt, divided
  • 2 large carrots with their green tops, peeled and cut into matchsticks (remove tops and reserve)
  • 1 large red bell pepper, sliced
  • 2 stalks celery, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon granulated sugar
  • 3 green onions (scallions), cut into 1-inch (2.5 cm) pieces
  • 1/4 cup (60 ml) soy sauce
  • 3 tablespoons freshly squeezed lemon juice, plus lemon wedges for serving
  • .
  • Garnish: Washed, chopped carrot tops
  • Chili paste such as sambal oelek

Directions

  1. Bring the vegetable stock to a boil over high heat in a medium pot. Remove from the stove and add the cellophane noodles in batches, allowing the noodles to soften before adding more to the pot. Let the noodles soak until they are soft and the stock has been absorbed, about 20 minutes.
  2. Swirl the oil into a large wok or skillet and set over high heat until shimmering hot. Fry the garlic and onions until aromatic and the onions turn translucent, about 1 minute. Add the broccoli, followed by the cabbage and 1 teaspoon of the salt. Next, add the carrots, then the bell pepper, then the celery, stirring for about 30 seconds between each addition.
  3. Add the remaining 1 teaspoon salt, black pepper and sugar. Keep stirring and cooking until the vegetables are cooked to your liking, 3 to 4 minutes more.
  4. Fluff the noodles to loosen the strands and toss them into the wok with the green onions. Stir to combine, then add the soy sauce and lemon juice and stir to coat. Taste and adjust seasonings as needed. When the noodles are heated through, dish onto a large serving platter. Garnish with the reserved carrot tops; serve with lemon wedges and chili paste in small dishes on the side.
  5. Serves 4-6.

Notes

Recipe source: From "Farm to Table Asian Secrets," by Patricia Tanumihardja (Tuttle Publishing; 2017: $15.95 paperback.

Photo credit: Sarah Culver.

Tips

--Pancit is a potluck favorite for many reasons: It’s an easy dish to make to feed a crowd, and it can be made a day ahead and reheated on the stove before serving. Plus it’s just as tasty served at room temperature.

--If you have some on hand, sprinkle fried shallots and fried garlic over the noodles before serving.

--Although it's not traditional, feel free to throw in tofu, mushrooms or egg to make this dish more substantial.

https://www.shockinglydelicious.com/stir-fried-cellophane-noodles/

book cover of the cookbook Farm to Table Asian SecretsThis fine recipe is in a new cookbook, “Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season,” by Patricia Tanumihardja (Tuttle Publishing; 2017; $15.95 paperback).

Author Tanumihardja shows how to infuse today’s bounty of fresh produce with the seductive tastes of Asia — blending flavors, textures, aromas and colors in full-flavored dishes that sport the classic sweet, sour, spicy, salty and savvory flavors. I like that all the recipes are straightforward and don’t require exotic ingredients or special equipment.

She offers cooking tips, so if you’ve never stir-fried, she has your back. There’s an absolutely fabulous section at the front of the book called My Asian Pantry, and takes you through the Asian herbs, and pantry items ranging from noodles and rice to miso, pepper pastes and powders, oils and vinegars and tofu, among others. It was smart of her to include actual photos of these items so it acts as a true guide, and I would be comfortable bringing the book into an Asian market to help me locate what I’m looking for.

half an Eggplant Banh Mi Vietnamese Sandwich on a dark tableNext up from the book, I’ll be making Mushu Vegetable “Burritos” (she uses tortillas instead of making the Chinese pancakes from scratch), Chinese Mushroom Buns (a riff on the popular baked barbecued pork buns called char siu bao), and Eggplant Banh Mi Vietnamese Sandwich (see the photo, right →).  I will easily and happily work my way through this book, recipe by recipe. I will get no complaints from my family. 🙂

pin this please!Pin this recipe for Stir-Fried Cellophane Noodles (vegan pancit) to your Pinterest board using the image below. ↓

Stir-Fried Cellophane Noodles (vegan pancit) in a white bowl, held by a person in a blue apron

Disclosure: The publisher sent the book for review, and gave permission to publish the recipe and photos.
This post was originally published Jan. 27, 2017 and has been updated, refreshed and republished today.

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If you’re a fan of noodle dishes, try these:

noodles on a black plate with red chopsticks crossed on top1. Cold Cucumber-Chile Noodles

Hung Le holding a white bowl of his famous fried spaghetti

2. Hung Le’s Famous Noodles (fried spaghetti noodles)

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{ 25 comments… read them below or add one }

The Food Hunter February 7, 2017 at 2:35 pm

I never made these noodles but I would try them for sure

Reply

Brandy | Nutmeg Nanny January 30, 2017 at 3:25 pm

Oh my gosh! I could go for a big bowl!

Reply

cathy @ noble pig January 30, 2017 at 11:33 am

This is something I need to make soon. How does it taste cold?

Reply

Dorothy Reinhold January 30, 2017 at 10:06 pm

Cathy,
I’m a big fan of room temperature dishes like this, so I say it is GREAT!

Reply

Jenny | Honey and Birch January 30, 2017 at 9:46 am

I love pancit – I haven’t had it in ages and have never made it. I can’t wait to try your recipe.

Reply

Sauumye January 30, 2017 at 8:43 am

These noodles look amazing!!! Would love to try them!!

Reply

Rosemary January 30, 2017 at 7:29 am

I had pancit for the first time when visiting the Philippines last October. Incredibly delicious and your version looks amazing.Thansk for sharing the recipe…now I know how to make it 🙂

Reply

Milica January 29, 2017 at 9:58 pm

This looks delicious! I’m going to copy this recepie!

Reply

Krista January 29, 2017 at 8:41 pm

This sounds amazing! I want to stick a fork in a big bowl right now!

Reply

cathy | Lemon Tree Dwelling January 29, 2017 at 8:29 pm

These photos have me completely craving stir fry!

Reply

Amy @ Two Healthy Kitchens January 29, 2017 at 6:23 pm

This looks so yummy! I’ve been eating extra healthy lately (cuz … ya know … I gotta at least keep my resolutions for a few weeks 😉 ), and this recipe looks like a great way to keep it up while still eating something I enjoy!

Reply

Dorothy Reinhold January 29, 2017 at 8:41 pm

Amy,
You’re right! At LEAST a few weeks! 🙂 This’ll do ya!

Reply

Clare January 29, 2017 at 4:33 pm

This looks amazing. I am going to try making it soon 🙂

Reply

Maryanne | the little epicurean January 29, 2017 at 2:50 pm

I love pancit! I grew up eating and I’m glad they’re making their way into the spotlight!

Reply

Gennifer Rose January 29, 2017 at 12:49 pm

These noodles and the veggies look delicious! I love vegan food but then I also love dairy. I pretty much love all food!

Reply

Dorothy Reinhold January 29, 2017 at 12:58 pm

Gennifer,
I’m right there with ya!

Reply

Ruth I. January 29, 2017 at 12:21 am

I really love this recipe, i will definitely try this. People here loves cellophane noddles or pansit as we call it. 🙂

Reply

Dorothy Reinhold January 29, 2017 at 7:53 am

Ruth,
GREAT! Come back and tell me how you like it!

Reply

Dorothy Reinhold January 28, 2017 at 6:03 am

Pat,
Your book rocks! I’m now headed to your blog to explore more!

Reply

Pat Tanumihardja January 28, 2017 at 5:17 am

Thank you for your lovely post featuring my recipe and my book! So glad you enjoyed my book and recipes!

Reply

Crazy Feisty Maryl January 28, 2017 at 12:08 am

This is a must try. You can actually cooked it with chicken meat, pork or shrimp then squeeze some lemon on it. It is one of those dishes we serve during parties and best to eat when hot. Thanks for featuring this.

Reply

Dorothy Reinhold January 28, 2017 at 6:06 am

Crazy Feisty Maryl,
Great to know! This book features vegan and vegetarian recipes, but I can see how this would also be quite delicious with the protein sources you list.

Reply

Jess @ From Me to You ... January 27, 2017 at 7:59 pm

This isn’t the type of food I’d normally go for but it does look delicious!! Thank you for posting!

Reply

Ivette Lopez January 27, 2017 at 5:17 pm

I love pancit, I was happy when my friend introduce this wonderful food to me, thanks for the recipe as she wouldn’t give it to me, lol.

Reply

Keoshia January 27, 2017 at 3:29 pm

This does look like an amazing dish! Will have to try it.

Reply

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