Hello dear Hivers!
The main ingredients included for this dish I am sharing today are Tofu, Noodles and Mung beans sprouts. I have been keeping the pancit noodle in my pantry, so it was time to include this in this dish. I also got a pack of tofu and fresh mung bean sprouts from the asian store located in our old District. It is a pity that we do not have such a store nearby. Without further ado, below please find the recipe.
Pancit Canton Noodle with Mung Bean Sprouts
Garnished with Deep-fried Tofu
Serves 4 Portions
250 gm Tofu, diced and deep fried
1 pack 227 gms dried Pancit Canton Noodles
1 pack 200 gms Mung Bean Sprouts, washed ( available fresh in
3 cloves garlic
1 elongated red pepper, seeds removed and sliced
1 cup cut broccoli florets
1 cup cut cauliflower florets
1 stalk celery, cut into small pieces
1 zucchini, sliced
1 cup cabbage, cut into strips
2 stalks spring onions, cut into small pieces
1 carrot, sliced
1 cup pre-fried oyster mushrooms (optional)
2 cups vegetable broth or 1 vegetable cube diluted in 2 1/2 cups water
Peel, wash the vegetables above and cut them accordingly before starting to cook. This way, if prepared beforehand, it will facilitate easy cooking by just following the step below. I pre-cooked some of the ingredients (A-C) before I finally mixed them as I finished off the cooking procedures.
A… Boil water in a casserole, add the mung bean sprouts, a bit of salt and blanch the sprouts for about 2 minutes. Transfer to a colander and rinse the sprouts, let excess water drip and set aside for later use.
If you would like to grow your homemade Mung Bean Sprouts, you can find my method here.
B...I diced the tofu and coated the pieces with just enough soy sauce, then deep-fried them in hot oil until crispy, then removed and placed them on a plate lined with paper towel to remove excess fat. Set aside for later use.
C... In a steamer, steam the cauliflower and the broccoli florets, the carrots, the cut celery, until the pieces become semi soft. Set aside for later use.
To finish-off the Cooking
1... In a hot pan with 2 tablespoons of cooking oil, fry the garlic, followed by the sliced onions, spring onions, cabbage and the zucchini. Stir-fry until semi soft.
2... Add the steamed veggies . Mix until fully combined.
3... Add the 2 1/2 cups of broth or 1 diluted vegetable cube (2 1/2 cups) and let boil to fully cook all the vegetables, cover the casserole and simmer under low heat for about 2 minutes or until pieces are soft.
4… When the liquid has evaporated, add a bit more broth and 2 tablespoons of soy sauce. Mix
5...then add the dried noodles. Mix until the noodles absorb all the liquid.
6…Add the mung bean sprouts, thereby mixing carefully to fully combine all ingredients..
7... Add the pre-fried oyster mushrooms (optional). Spice with salt and pepper according to your taste preference.
Note: Remember the broth or the diluted vegetable cube already contained salt , so taste first before adding more spices.**
8... Transfer to a platter. Garnish with fried tofu and Serve hot. Consume within the next 1-2 days.