Vegan Pancit Sotanghon

Sotangwho?

Pancit Sotanghon is a type of pancit that uses vermicelli noodles (instead of the popular bihon or thin cornstarch noodles.) Bihon usually breaks easily while vermicelli still holds, yet it’s not as tough as the luglug or thick cornstarch noodles or the canton or chow mein noodles. Pancit Sotanghon is similar to the Korean Japchae, but the difference is the signature Pinoy aromatics of garlic and onions or “guisado.” But if I just lost you with all this jargon, here’s the only thing you need to know about Pancit Sotanghon: it’s savory, slightly sweet, and fun to eat!

The Pancit Basics

There are two simple ways to make a basic pancit: stirfry the veggies and boil the noodles in broth using the same pan. The process is pretty straightforward. Perhaps the longest part is cutting the veggies. But once you’re done, you can cook pancit in less than 30 minutes. Appropriately, the word “pancit” got its name from a Hokkien Chinese dialect which means “convenient food” or “to have something fast.” And because this is a vegan recipe, it’s going to be even quicker (no need to boil any meat,) so it’s pancit-ier! I just coined that term and I’m sticking to it.

First part: The Filling

To cook the veggies, pour oil into the pan and add the garlic and onions. Cook until the onions are slightly soft and translucent. Then you add the rest of the veggies and stir-fry until slightly tender. You don’t want mushy vegetables, so make sure the carrots still have a somewhat firm bite. Season with salt and pepper.

I like to also use mushrooms in this dish, dried shiitake to be exact. Here in the Philippines, you can easily find them in the dried spices section at the supermarket. They’re affordable too, only 20-30 pesos for about 1/4 cup. Then I extract their flavors and soften the flesh by soaking them in boiling water for at least 20 minutes. So if you’d like, you can do this step before you even chop your vegetables.

Once the mushrooms are softer, I slice them into strips and throw them into the mix of veggies. I reserve the broth to use in cooking the noodles. The chewy bite of the softened mushrooms becomes my replacement for pork, and the soaking liquid becomes my semi-beef broth.

I also put fried tofu in the filling, but that one is traditional. You can find some pancit variations already with some bits of tofu. We’re not reinventing the wheel here, which is very handy, especially when cooking for omnivore loved ones who like to stick to familiar ingredients.

Second part: The noodles

Once you’re done cooking the veggies, transfer them to a plate. You’re now ready to cook your noodles! No need to use a pot. This is a one-pan dish, so make sure you use a big one.

Add your liquids: water, soaking liquid (from the dried mushrooms), soy sauce, and sesame oil (optional because not traditional, yet oh-so-nice.) Another optional step is to add either a vegetarian stir-fry sauce or mushroom broth powder. This going to upgrade the level of umami or “linamnam” in the noodles. It’s optional because it can be hard to find where you live. Your best bet is an Asian grocery store or a major supermarket with vegan and vegetarian options. Then you will also add brown sugar, which is non-negotiable. However, if you’re watching your sugar intake, you can also use coconut sugar or even monkfruit.

Put your mixture to a gentle boil, then add your dried vermicelli noodles. That’s correct; there’s no need to presoak your vermicelli. Don’t follow the package instructions. They don’t know you’re making pancit.

Using tongs, keep mixing around to cook and soften the noodles evenly. If you’ve noticed that the noodles have absorbed the liquid, but they’re not soft yet, pour about half a cup of water to keep cooking. Keep adding a bit of water at a time until the vermicelli is nice and soft but doesn’t easily break apart. You’re done cooking the noodles!

Finishing touches

Mix in the veggies using tongs or a pair of forks. It can be tricky to have them all evenly mixed up, so just do your best. Then turn off the heat, and you’re ready to serve. Transfer to a plate and garnish with green onions and kalamansi or lemon on the side.

Vegan Pancit Sotanghon

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Ingredients

½ cup dried shiitake mushrooms
2½ cups boiling water (for soaking the mushrooms)
3-5 tablespoons cooking oil
1 block firm tofu (about a 1½ cup when cut)
6-8 cloves of garlic, minced
1 red or yellow onion, chopped
1 medium carrot, cut to strips
1 small red bell pepper, cut to strips
1 small green bell pepper, cut to strips
1 cup snow peas, ends and strings on the side removed
½ cup kinchay or Chinese celery, sliced
2-3 pieces green onions, sliced
4-5 cups water
¼ cup brown sugar
¼ cup soy sauce
drizzle of sesame oil
one tablespoon mushroom broth powder and/or vegetarian stirfry sauce (optional)
½ kilo dried vermicelli noodles
kalamansi or lemon as garnish (optional)

Instructions

Submerge the dried mushrooms in boiling water for at least 20 minutes. Once soft, slice into strips. Reserve the soaking liquid.
Heat a large pan over medium heat. Pour the cooking oil and once hot, fry the tofu until golden.
Add the garlic and onions and cook until the onions are slightly soft and translucent.
Mix in the rest of the veggies: carrots, bell pepper, snow peas, kinchay, and mushrooms.
Seasons with salt and pepper.
Mix well and cook until the carrots are slightly soft. You can cover the pan to speed up and steam the vegetables.
Turn off the heat and transfer to a plate.
Using the same pan, pour the water, soaking liquid, soy sauce, brown sugar and sesame oil.
Mix in the mushroom powder or vegetarian stir-fry sauce (optional.)
Put to a gentle boil then add the dried vermicelli noodles. Mix well and cook until the noodles have fully absorbed the liquid. Add more water, about ½ cup a at time, if the noodles are not fully cooked yet. Keep mixing.
Mix in the cooked veggies and using tongs or two forks, toss the veggies to mix well with the noodles. Adjust seasoning to taste.
Turn off the heat and transfer to a serving plate.
Garnish with green onions and kalamansi or lemon (optional).

I brought this dish to a family gathering and I was glad and over the moon that they enjoyed it. I even got a catering order from it, although I reassured my aunt she didn’t have to pay mainly because she’s ordering it for the next party where I’ll be eating it with family anyway. But, I told her her request was a big compliment and validation, especially coming from the matriarch cook of our Enriquez clan. Can’t get any better than that!