Moringa ( Malunggay) Pancit Canton With Vermicelli Recipe


  • 200 g pancit canton
  • 80 g vermicelli ( glass noodle)
  • 1 carrot 
  • 1 chayote
  • bunch of snowpeas
  • half cabbage
  • 10 pieces of small oyster mushroom, shredded
  • tofu, fried
  • 4 cloves garlic, crushed
  • medium sized onion, sliced
  • salt and pepper to taste
  • oil
  • water 

Moringa ( Malunggay) Pancit Canton With Vermicelli Recipe


  1. Place the vermicelli in a bowl. Soak in warm water until pliable. Drain well. Set aside.
  2. Wash all the vegetables. Peel the carrots. Cut lengthwise. Then slice. Set aside.
  3. Peel the chayote. Cut lengthwise. Remove the stone then cut the chayote in wedges. Set aside.
  4. Remove the stringy part of the snow peas. Set aside.
  5. Cut the cabbage into shreds. Set aside.
  6. Heat the oil in the pan. When hot, add the carrots and chayote. Cook until desired tenderness.
  7. Add the snow peas. Stir-fry until they are cooked but still crunchy. Transfer the veggies into a plate. Set aside.
  8. Stir-fry the cabbage for 2 minutes. Transfer into a plate. Set aside. If the cabbage renders water while cooking, do Not throw it. You can add it to the broth later.
  9. In the same pan, add a tablespoon of oil. When hot, saute the garlic and onion. Add the shredded oyster mushrooms. Pour in broth. Season with salt and pepper. Stir. Let the broth come to a boil. Add the vermicelli and pancit canton. Stir-fry until the noodles absorbed all the broth. Add the cooked vegetables and tofu. Toss to blend.


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