Title: Three Flavor Pancit
Categories: Pasta
Yield: 4 Servings
8 oz Wheat or rice vermicelli
2 ts Dark sesame oil
2 tb Neutral vegetable oil
6 oz Extra-firm tofu; drained,
- pressed, diced 1/2"
8 oz Seitan; cut into thin strips
1 c Tempeh; steamed, crumbled
1 sm Onion; chopped
2 cl Garlic; minced
2 ts Fresh ginger; grated
4 c Cabbage; shredded
2 Carrots; shredded
4 Scallions; chopped
1 c Peas; fresh or thawed
4 tb Low-sodium tamari
1 tb Fresh lime or lemon juice
2 tb Fresh cilantro;
- minced; for garnish
Lime or lemon wedges;
- to serve
Although the recipe calls for a small amount of tofu, seitan, and
tempeh, the dish is equally delicious with just 8 to 12 oz of any of
them either alone or in combination, so if you have small amounts of
any of them on hand, this is a great way to use them up.
Cook the vermicelli according to the package directions. Drain and
transfer to a bowl. Toss with the sesame oil and set aside.
Heat 1 tb vegetable oil in a large skillet over medium-high heat. Add
the tofu and cook until golden brown, about 7 minutes. Transfer to a
medium-sized bowl. Add the seitan to the same skillet and cook until
browned, about 5 minutes. Transfer to the bowl with the tofu. Add the
tempeh and cook until browned, about 7 minutes. Transfer to the bowl
with the tofu and seitan.
Heat the remaining 1 tb vegetable oil in the same skillet over
medium-high heat. Add the onions, garlic, ginger, cabbage, carrots,
and scallions, and cook, stirring, until softened, 5 to 7 minutes.
Stir in up to 1/2 cup water if the vegetables begin to stick. Add the
peas and the reserved tofu, tempeh, and seitan. Add 1 tb tamari and
stir to coat. Add the noodles, lime juice, and remaining 3 tb tamari,
and cook until hot, about 5 minutes, tossing gently to combine.
Garnish with the cilantro and serve hot with the lime wedges.
