The perfect cozy noodle dish to transition from summer to fall!
It’s one of my favorite times of year when we’re rounding out the end of summer and slowly creeping into chillier weather. In our area, we will experience a few more heat waves. But very soon it will be sweater weather and I’m finding myself craving all the comforting soups, stews and noodle dishes.
Growing up Filipino, Pancit Bihon and Pancit Canton were staples. These noodle dishes were mostly served (in mass quantities I might add) on special occasions and help symbolize long life. But they’re also very easy dishes to pull together for a weeknight. Bihon is a rice noodle, while Canton is made of flour (often referred to as ‘flour sticks’) and has a similar thickness of spaghetti or lo mein.
While the noodles easily lend themselves to a refrigerator clean-out, I mostly remember having Pancit with carrots, celery and cabbage. For this round, I wanted to highlight all the gorgeous summer produce so I incorporated grape & cherry tomatoes, zucchini, yellow squash, and red bell pepper.
I usually throw everything in a wok, but I love roasting these summer veggies, especially the cherry tomatoes that get juicy and jammy.
As the veggies roasted, I prepared the Pancit noodles by first sautéing minced garlic in a wok, then adding broth, the noodles, oyster and soy sauce.
Once the Pancit and veggies were ready, I combined it all together on a sheet pan. A little messy, but fun and the family loved being served it all right from the pan. It’s so funny how small switches like that make for entertainment and excitement. Before serving, I topped with my favorite garnishes: lemon slices for squeezing fresh lemon juice and balancing out the richness, hard-boiled egg slices, and scallions. So so sarap (aka yummy)!!
While this is a veggie version, I almost always serve with a side of protein like sautéed Portuguese sausage for the meat lovers in my household. Portugese sausage has a salty, vinegary note that works so well with this dish.
Hope you enjoy this recipe friends and thanks as always for reading!!
Valerie
P.S. Cozied up alongside this dish is my favorite Grey-Striped linen made by Loyale. I’m so excited to announce that I’m joining the Loyale team as an ambassador again for their 10th season! In addition to having beautiful (and sturdy!) linens, Loyale is a WOC-owned company and responsibly sources the highest quality materials from sustainably run mills. The products are ethically designed and produced. And on top of that, Loyale gives 5% of their sales back to the community. So many wins!! Visit Loyale and check out what they’re all about!
- 1 pint grape or cherry tomatoes
- 1 yellow squash, sliced or halved
- 2 zucchini squash, sliced or halved
- 1 red bell pepper, cut into 1 inch chunks
- ½ medium red onion, roughly sliced
- 1½ teaspoons smoked paprika
- Sea salt
- Freshly ground pepper
- 3 tablespoons grapeseed oil (or another neutral oil like safflower or canola)
- 1 16 oz. package of Pancit Canton
- 1 tablespoon minced garlic
- 32 oz chicken or vegetable broth
- ¼ cup soy sauce
- 1 tablespoon oyster sauce
- Optional toppings: Scallions (chopped), fresh lemon slices, hard-boiled egg slices
- Preheat the oven to 425 degrees
- On a parchment lined sheet pan, add the tomatoes, zucchini, yellow squash, and red onion. Drizzle with 2 tablespoons grapeseed oil, and top with the paprika and 1 teaspoon of salt, and ½ teaspoon of pepper. Toss to coat and place in the oven.
- While the vegetables are roasting, heat 1 tablespoon of olive oil in a wok or large sauté pan. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the broth, the Pancit, soy sauce and oyster sauce. Let it cook over medium heat, tossing occasionally, until the Pancit has soaked in the broth (about 8 minutes).
- Remove the veggies from the oven and carefully add the noodles to the pan. Toss altogether. Add additional salt/pepper to taste. Optional: Top with scallions, fresh lemon slices, and hard-boiled egg slices
- Enjoy!!
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