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.
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!
This 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.
Next 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 recipe for Stir-Fried Cellophane Noodles (vegan pancit) to your Pinterest board using the image below. ↓
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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