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    Home » Recipes » 30 Minute or Less

    Vegetable Filipino Pancit

    Published: Aug 22, 2020 · Modified: Apr 26, 2021 by Jocelyn Wilhelm· This post may contain affiliate links and generates income via ads · 7 Comments

    Jump to Recipe Print Recipe

    I had a request to make a vegetarian version of my original Stir-Fried Egg Noodle recipe, which is made with chicken, pork, and shrimp. So here you go and this recipe takes even less time to make! How does 30 minutes sound?

    Filipino Vegetable Pancit in a black bowl this recipe for later
    Filipino Vegetable Pancit Noodles

    Look at the beautiful presentation on this dish too. Aside from making this for dinner for your family, this will be great to bring at Potluck dinners, luncheon with some friends, or food day at work! The list is endless.

    Table of contents

    • Why We Love This Dish
    • Ingredients Needed
    • Key Ingredients Notes
    • How To Make This Dish
    • Recipe Modification
    • Frequently Asked Questions
    • Other Recipes To Try

    Why We Love This Dish

    • It's very easy to make
    • It's a beautiful and delicious way to get your kids to eat vegetables
    • It's a one-pot meal
    • It's better than take-out

    Ingredients Needed

    • Olive Oil
    • Garlic
    • Onion
    • Carrots
    • Broccoli
    • Peapods
    • Green Beans
    • Celery
    • Water or Vegetable broth
    • Pancit Noodles
    • Sesame Oil
    • Soy Sauce
    • Oyster Sauce
    Filipino Vegetable Pancit Noodle ingredients with green beans, garlic, onions, brocolli, celery, pea pods, carrots, lemon, soy sauce, oyster sauce, sesame oil, olive oil
    Ingredients for Filipino Vegetable Pancit Noodles

    Key Ingredients Notes

    This recipe uses Pancit Noodles, Sesame Oil, Soy Sauce, and Oyster Sauce which can be found in your grocery store located in the Asian aisle. You'll want to be sure to store the Soy Sauce and Oyster Sauce in the refrigerator once it has been opened and follow the manufacturer's instructions.

    How To Make This Dish

    • Step 1: Sauté garlic and onions in a skillet over medium-high heat.
    • Step 2: Sauté carrots, broccoli, pea pods, green beans, celery.
    • Step 3: Add the noodles, water, sesame oil, soy sauce, oyster sauce, and the remaining olive oil and sauté until they are all blended and heated through
    Filipino Vegetable Pancit Noodles with vegetables in a bowl
    Filipino Vegetable Pancit Noodles

    Recipe Modification

    • For a gluten-free version: Replace Soy sauce and Oyster sauce with Coconut Aminos. And since Pancit is typically made with wheat, look for other varieties of noodles like mung bean noodles or rice noodles.

    Frequently Asked Questions

    How do I scale this recipe?

    On the recipe card below, be sure to click on 1x, 2x, or 3x accordingly to increase the amount of serving you need.

    Can this dish be made in advance?

    Absolutely! You can either do the prep work of cutting all the vegetables the day before or you can cook the dish the day before and reheat before serving the next day.

    How is it stored and for how long?

    Promptly place the Pancit Noodles in the refrigerator in a sealed container within 1 to 2 hours of serving. Any leftovers can be stored in the coldest part of the refrigerator for 3 to 4 days.

    What does Pancit taste like?

    Pancit noodles take on the flavors of soy sauce, oyster sauce, along with the broth and vegetables.

    Other Recipes To Try

    • Pancit Canton Noodles with Shrimp and Vegetables
    • Filipino BBQ Beef On A Stick
    • Pancit Guisado (Stir-Fried Egg Noodles)
    • Butternut Squash and Chickpea Curry
    Filipino Vegetable Pancit in a black bowl with a fork.

    Quick and Easy Vegetable Filipino Pancit

    A staple food among Filipinos is this dish, called Pancit Noodles. If you love egg noodles and vegetables, you will enjoy this dish! It packs a punch of flavors and it's very quick and easy to make. Just under 30 minutes!
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Course: Noodles
    Cuisine: Philippine
    Keyword: Filipino Pancit recipe, Quick and Easy Vegetable Filipino Pancit, Vegetable Pancit recipe
    Servings: 6
    Calories: 127kcal
    Author: Jocelyn Wilhelm
    Cost: $10
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    Ingredients

    • 2 Tablespoon Olive Oil
    • 2 Garlic Cloves crushed and minced
    • ½ cup Onion thinly sliced
    • 1 cup Carrots thinly sliced
    • 1 cup Broccoli florets
    • 1 cup Pea pods ends removed
    • 1 cup Green Beans julienned
    • 1 cup Celery thinly sliced
    • 1 cup Vegetable broth
    • 8 ounce Pancit Noodles
    • 2 Tablespoon Sesame Oil
    • 2 Tablespoon Soy Sauce
    • 2 Tablespoon Oyster Sauce

    Instructions

    • In a wok or skillet, over medium-high heat, add 1T of olive oil. When the oil shimmers, add garlic and onions. Cook until transparent without burning the garlic.
    • Slowly stir-fry by adding one vegetable type at a time (carrots, broccoli, pea pods, green beans, celery) giving them 1 to 2 minutes in between. Cooking it for more than that will overcook the veggies and result in a dull-colored presentation.
    • Add the noodles, water, sesame oil, soy sauce, oyster sauce, and the remaining olive oil. Stir fry all the ingredients until they are all blended and heated through.
    • Serve with a slice of lemon and a sprig of cilantro.

    Notes

    • When cutting vegetables, be sure to cut them all the same size so they cook quickly and evenly.
    • If you're entertaining, presentation is key. So be sure not to overcook the vegetables.
    • You can use all sorts of vegetables for this dish if you wish.
    • For a meat version, add one of a combination of chicken, pork or shrimp. (See Stir-Fried Egg Noodles Recipe)
    • Serve with a slice of lemon and a sprig of cilantro for garnish.
    • Omit soy sauce and oyster sauce for gluten-free version and use Coconut Aminos instead.

    Nutrition

    Calories: 127kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 692mg | Potassium: 271mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4122IU | Vitamin C: 29mg | Calcium: 43mg | Iron: 1mg
    Did you make this recipe?Please give a star rating below and tag us on Instagram! We'd LOVE to see your photo @JOZmahal / #JOZmahal

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    Reader Interactions

    Comments

    1. Lou

      February 08, 2022 at 11:12 pm

      5 stars
      Your sauce is top-notch. It's what made this recipe. I cheated and used frozen stir-fry veggies.

      Reply
      • Jocelyn Wilhelm

        March 08, 2022 at 12:17 pm

        Glad you liked it, Lou! And yes, frozen stir-fry veggies work.

        Reply
    2. Raquel

      January 17, 2022 at 11:18 pm

      5 stars
      I made this for dinner. My family loved it. It’ll be in our rotational from now on.

      Reply
    3. Chili to Choc

      August 31, 2020 at 3:58 am

      5 stars
      Ah these look so good! Loving them.

      Reply
      • Jocelyn Wilhelm

        August 31, 2020 at 7:00 pm

        Thank you for the kind comment! ❤️

        Reply
    4. Mary Mokersky

      August 28, 2020 at 7:11 am

      5 stars
      I can't wait to try. I just hope mine comes out as good as Joz's. Picture are beautiful. The dish has to be delicious

      Reply
      • Jocelyn Wilhelm

        August 28, 2020 at 8:40 am

        Hello Mary! Thanks for stopping by. I can't wait for you to try it either. It's a very delicious dish and you're right it's very colorful because of all the fresh vegetables. Go and make it soon and let me know how it turned out. Recipe is easy enough. 🙂

        Reply

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