Monday, July 4, 2016

Pancit Canton with Sriracha Miso Sauce






The Filipinos have different types of noodles which are made either from rice, flour or mung beans. Rice sticks are called Pancit bihon, the flour noodles, pancit canton and the mung bean one, sotanghon.  I am using the flour stick noodle type, pancit canton, in this dish.  Originally pancit canton (and it is still available in select stores in Chinatown in your neighborhood) was made using eggs also.  Fortunately for me who is plant based, they have stuck to just using flour.


Seasoning the pancit canton varies from using soy sauce or fish sauce or both with citrus like the native calamansi or the more readily available lemon or lime.  See a recipe I posted in the past using these condiments.  In this recipe I resorted to using miso paste in place of the fish sauce to flavor the noodle dish and I was very happy with the result.  Of course there is nothing like fish sauce but this miso paste comes pretty close in the tastiness satisfaction scale for me.  I even put more kick into the dish by adding sriracha sauce.  Amazing.  I almost ate the whole thing and I am pretty picky.




Pancit Canton with Sriracha Miso Sauce

Sauce
  • juice of 1 lemon   
  • 2 tbsp miso paste
  • 4 drops or more sriracha sauce
Vegetables and noodles                       
  • 4 cups vegetable broth
  • 2 cups carrots, sliced
  • 2 stalks celery, sliced
  • 1/4 cabbage head, cored and sliced
  • 1 onion, chopped
  • 1 tbsp dry garlic flakes or fresh garlic
  • 4 tbsp soy sauce
  • 16 oz flour noodles or pancit canton (from Asian Store) (note 1)
  • pepper to taste
  • 2 cups water or more as needed
  • slices of green onions for garnish
  • slices of lemon for garnish
Sauce:

In a small bowl mix the lemon, miso paste and sriracha sauce and set aside.

Vegetables and Noodles:

Place the vegetable broth, carrots, celery, cabbage, onion, garlic flakes and soy sauce in a wok or pot. Cover and allow to boil till the vegetables are cooked but still crispy.

Transfer the cooked vegetables into another container and leave any leftover broth in the wok or pot. Add the water to the broth and submerge the flour noodles or pancit canton in the liquid mixture while cooking at medium heat.  Let the noodle soften while stirring them.  Add more water if needed but do not add too much or the noodles will get too soggy.

When the noodles are cooked, add to it the cooked vegetables and the prepared sauce and mix.  Garnish with sliced green onions and lemon slices.

Note:

1.  You can substitute cooked spaghetti instead.  Just mix the cooked vegetables and sauce to it.  

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