How to Make Vegan Pancit Palabok
 
Prep time
Cook time
Total time
 
Pancit Palabok is a Filipino dish great for potlucks, parties, and gatherings. It has a variety of texture and flavor. This is the revised, improved version from my first recipe.
Recipe type: Party food, Snack
Serves: 6-8 servings
Ingredients
For the noodles:
  • 1 package (16oz) cornstarch noodles. I used the brand, Super Q.
For the broth:
  • 6 cups water or more if sauce gets too thick
  • ¾ cup potato flour (not potato starch!)
  • 1½ tablespoon annatto powder dissolved in ¼ cup water
  • ½ cup nutritional yeast
  • 1½ - 2 teaspoons sea salt
  • 2 teaspoons black salt/kala namak (see note below)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • a pinch of black pepper
For the main ingredients:
  • 3 tablespoons oil
  • 4 garlic cloves, peeled, crushed, and minced
  • 1 yellow onion, peeled and diced
  • ¾ cup julienne/cut into matchsticks carrots
  • ¾ cup thinly sliced diagonally green beans
  • 1½ cup fried tofu cubes
  • salt and pepper to taste
For the toppings (optional):
  • 1 tablespoon sliced green onions
  • 1 tablespoon fried crushed garlic (see note below)
  • 3-5 kalamansi citrus, cut in half (or any citrus fruit of choice)
  • 2-3 tablespoons crushed vegan chicharon
Instructions
  1. Soak noodles in a container of warm water for 20-30 minutes.
  2. Whisk water, potato flour, and annatto powder until fully dissolved. Pour mixture and the rest of the broth ingredients in a medium-sized pot. Mix well. Simmer for about ten minutes or until the annatto powder loses its earthy taste. Add a bit more water if sauce gets too thick to mix. Put to a boil then turn off heat.
  3. On a medium-sized pan, saute garlic and onion with oil until onion has turned translucent.
  4. Add carrots, green beans, and tofu. Season with salt and pepper. Cook for another 3-5 minutes then turn off heat.
  5. Transfer sautéed vegetables into the pot of broth. Mix well. Adjust sea salt and black salt to taste. It should taste saltier than preferred because you'll be mixing it later with bland noodles.
  6. Speaking of noodles, boil a pot of water. Cook the noodles then drain using a colander. If using a different kind of noodles, please follow the package directions.
To assemble:
  1. Place noodles on a serving container. Pour enough sauce to fully cover the noodles. Mix well.
  2. Generously pour more sauce on top.
  3. Sprinkle toppings if desired (citrus slices on the side).
  4. Serve hot.
Notes
• To be more time efficient, you can fry the tofu cubes while preparing and cutting the vegetables.
• You can find cornstarch noodles at most Asian grocery stores or online.
• You can find nutritional yeast at health food stores.
• You can find Indian black salt at most Indian grocery stores and health food stores.
• When frying the garlic for topping, simply fry in oil until browned then quickly turn off the heat.
• If you can't find potato flour, you can use dried boxed mash potatoes. Just make sure it's vegan.
• If you rather use potato starch, whisk 4-6 tablespoons potato starch in ½ cup vegetable broth before adding it to the pot.
Recipe by ASTIG Vegan at https://www.astigvegan.com/how-to-make-vegan-pancit-palabok-2/