Pancit is by nature a quick and easy noodle dish, and this version from Melissa Miranda, chef-owner of Seattle’s Musang, varies depending on whatever she has in the fridge. “This is a kind of a ‘refrigerator pancit,’” says Miranda. “The staples are always carrots, celery, and then whatever vegetables you want to use. We’ve been so conditioned that it has to be cabbage, it has to be carrots, it has to be this, that. But if you have yellow squash, why don’t you throw it in there? If you have peas, why not throw it in there?” Mushroom broth, made from dried mushroom powder, is nearly instant, yet better than virtually every other vegetable-based broth out there.
Ingredients
4 Servings
2
2
1
5
3
2
½
7
1
1
1
1
1
1
1
Preparation
Step 1
If using mushroom powder, stir powder into 2 cups warm water in a small bowl to dissolve. Set mushroom stock aside.
Step 2
Heat oil in a wok or large skillet over medium-high. Cook onion and garlic, stirring often, until translucent and light golden, about 4 minutes. Add celery and carrots and cook, stirring, 1 minute; season with salt and pepper. Add cabbage, mushrooms, and snow peas; cook, stirring occasionally, until crisp-tender, about 3 minutes.
Step 3
Add liquid seasoning, oyster sauce, soy sauce, and reserved mushroom stock (or vegetable broth). Bring to a simmer, add noodles, and cook until liquid is absorbed and noodles are al dente, 8–10 minutes. Season with fish sauce and more salt and pepper if needed.
Step 4
Divide pancit among bowls; top with scallions. Serve with lemon wedges for squeezing over.
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