Vegan Pancit Sotanghon
 
 
Ingredients
  • ½ cup dried shiitake mushrooms
  • 2½ cups boiling water (for soaking the mushrooms)
  • 3-5 tablespoons cooking oil
  • 1 block firm tofu (about a 1½ cup when cut)
  • 6-8 cloves of garlic, minced
  • 1 red or yellow onion, chopped
  • 1 medium carrot, cut to strips
  • 1 small red bell pepper, cut to strips
  • 1 small green bell pepper, cut to strips
  • 1 cup snow peas, ends and strings on the side removed
  • ½ cup kinchay or Chinese celery, sliced
  • 2-3 pieces green onions, sliced
  • 4-5 cups water
  • ¼ cup brown sugar
  • ¼ cup soy sauce
  • drizzle of sesame oil
  • one tablespoon mushroom broth powder and/or vegetarian stirfry sauce (optional)
  • ½ kilo dried vermicelli noodles
  • kalamansi or lemon as garnish (optional)
Instructions
  1. Submerge the dried mushrooms in boiling water for at least 20 minutes. Once soft, slice into strips. Reserve the soaking liquid.
  2. Heat a large pan over medium heat. Pour the cooking oil and once hot, fry the tofu until golden.
  3. Add the garlic and onions and cook until the onions are slightly soft and translucent.
  4. Mix in the rest of the veggies: carrots, bell pepper, snow peas, kinchay, and mushrooms.
  5. Seasons with salt and pepper.
  6. Mix well and cook until the carrots are slightly soft. You can cover the pan to speed up and steam the vegetables.
  7. Turn off the heat and transfer to a plate.
  8. Using the same pan, pour the water, soaking liquid, soy sauce, brown sugar and sesame oil.
  9. Mix in the mushroom powder or vegetarian stir-fry sauce (optional.)
  10. Put to a gentle boil then add the dried vermicelli noodles. Mix well and cook until the noodles have fully absorbed the liquid. Add more water, about ½ cup a at time, if the noodles are not fully cooked yet. Keep mixing.
  11. Mix in the cooked veggies and using tongs or two forks, toss the veggies to mix well with the noodles. Adjust seasoning to taste.
  12. Turn off the heat and transfer to a serving plate.
  13. Garnish with green onions and kalamansi or lemon (optional).
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-pancit-sotanghon/