
Vegetable Pancit
Struggle Meals - "Traveling for Your Tastebuds"
25
Prep Time (minutes)
45
Cook Time (minutes)
4
ServingsIngredients
- 8-ounces vermicelli rice noodles, uncooked
- 2 tablespoons canola oil
- 1 onion, minced
- 4 cloves garlic, minced
- ½ green cabbage, shredded
- 4 green onions, thinly diced
- 2 carrots, diced
- 1 red bell pepper, diced
- 1 cup water
- 1 chicken bouillon cube
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons toasted sesame oil
- 1 cup snow peas
Steps
- In a pan with hot water, soak the rice noodles for about 5 minutes, or until soft. Drain, and set aside.
- In a large cast iron, add oil and then onion, sauté for 3 to 4 minutes. Add garlic, cabbage, green onions, carrots, and, bell pepper and sauté until cabbage has wilted, about 3 minutes.
- Next, add water, bouillon cube, soy sauce, fish sauce, and sesame oil. Bring to a low simmer.
- Add the noodles and snow peas, stirring until all combined. Simmer over low heat until the noodles soak up all the liquid and the vegetables are tender.
- Remove from heat, and serve immediately. Enjoy!