Pancit is a Filipino noodle which can be made various ways. Growing up in Salinas, it was common to see Mexican and Filipino families working together and living in the same neighborhoods. My sister acquired this recipe from one of her long-time friends and for years has included this dish to our family Thanksgiving feasts. She only makes it on Thanksgiving, which makes it quite the special dish to look forward to.
IMPORTANT: Pancit does not cook like spaghetti so be careful not to overcook it as it will get soggy. All pancit needs is a short hot bath to soften. Be sure to read and follow the package instructions. You can find pancit noodles in Filipino and Asian Markets, and sometimes at World Market. My sister uses the Excellent Flour Stick brand, which is vegan.
NOTE: If you choose to use a mock meat other that Seitan or Tofurkey Sausage, make sure it is not heavily flavored (such as BBQ or Italian). Anything close to a pork-like flavor is ideal.
1 package Tofurky Sausage (not Italian flavored), Seitan, chopped
3/4 C. Celery, chopped
1/4 C. Green onions, chopped
3/4 C. Carrots, chopped
3/4 C. Mushrooms, sliced
1/4 C. Sugar
9 C. Water
8 ounces pancit noodles (check for whey or egg in ingredients)
Heat oil in a large frying pan and saute the mock meat for approximately 1-2 minutes.
Add in all chopped veggies and continue to stir-fry until the veggies appear cooked through.
Stir in in soy sauce and teriyaki sauce to taste.
Gradually add in sugar, a little at a time, to taste.
Once every thing is to your liking, remove form heat and set aside.
In a stock pot bring water to a boil
Place pancit noodles in the boiling water and push down with a cooking spoon to submerge the noodles
Boil for no more than 1-2 minutes. Be careful to not overcook as they will get very soggy.
Drain noodles and place in a large mixing bowl
Mix in stir fried ingredients to the pancit, a little at a time.
Before serving, place the mixed pancit in a casserole dish, cover with foil, and place in a 350F oven for 15-20 minutes.