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Pancit Palabok: Filipino Rice Noodles and Vegetables [Vegan]

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Pancit palabok is a Filipino dish that's great for potlucks, parties, and gatherings. The traditional version contains rice noodles that are served with seafood and blanketed in a fishy sauce. This version replaces seafood with tofu and vegetables and the rice noodles are blanketed in a creamy, savory sauce.

Pancit Palabok: Filipino Rice Noodles and Vegetables [Vegan]

This Recipe is :

Vegan

Ingredients

For the Noodles:

  • 1 16-ounce package of rice sticks noodles

 For the Broth:

  • 6 cups water
  • 3/4 cup potato flour (not potato starch)
  • 1/2 cup nutritional yeast
  • 1/3-ounce packet annatto powder, whisked and dissolved in 1/4 cup water
  • 1 1/2-2 teaspoons sea salt
  • 2 teaspoon Indian black salt/kala namak
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • A pinch of black pepper

For the Main Ingredients:

  • 3 tablespoons canola oil
  • 4 garlic cloves, peeled, crushed, and minced
  • 1 yellow onion, peeled and diced
  • 3/4 cup carrots, cut into matchsticks
  • 3/4 cup green beans, thinly sliced
  • 1 1/2 cup fried tofu cubes
  • Salt and pepper, to taste

For the Toppings (optional):

  • 1 tablespoon green onions, sliced
  • 1 tablespoon roasted garlic
  • 3-5 small citrus fruits, cut in half
  • 2-3 tablespoons vegan chicharon

Preparation

To Prepare:

  1. Submerge the noodles in a shallow dish of warm water for 20-30 minutes.
  2. Meanwhile, pour all ingredients for broth in a medium-sized pot. Mix well and cook over medium heat, stirring occasionally, until the broth begins to boil. Remove from heat.
  3. Heat a medium-sized pan over medium heat. Heat the oil in the pan and sauté the garlic for a few minutes before adding the onions. Sauté until the onions are soft and translucent.
  4. Add the carrots, green beans, and tofu. Season with salt and pepper. Cook for another 3-5 minutes, then remove from heat.
  5. Pour the sautéed vegetables into the pot of broth. Mix well. Adjust the flavor with sea salt and black salt, to taste. It should taste more savory than preferred, to balance out the neutral flavor of the noodles.
  6. Boil a 6-8 cups of water in a medium-sized pot. Remove noodles from the shallow dish, then transfer and blanch them in the boiling pot of water. Quickly drain noodles using a colander.

To Assemble:

  1. Place the noodles on a serving plate. Pour about 4 ladle-full of sauce and mix to fully incorporate.
  2. Generously pour more sauce, this time only on the center of noodles.
  3. Sprinkle toppings, if desired, and serve with citrus fruit slices on the side.
  4. Serve warm.

Notes

For a low-salt diet, cut down sea salt and black salt to 1 teaspoon and add more garlic and onion powder. While preparing and cutting the vegetables, you could fry the tofu cubes on a pan over high heat.

 

AUTHOR & RECIPE DETAILS


photo

"Astig" is a Tagalog word for tough, unique, or gutsy. RG Enriquez at Astig Vegan looks at vegan Filipino food as something "Astig." Born and raised in Bacoor Cavite, Philippines, RG would help her mom cook traditional Filipino food for the entire family. Although she doesn't consume animal products anymore, she didn't want to give up on the food that she loved so much as a kid so she launched her own blog.


 

 



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43 comments on “Pancit Palabok: Filipino Rice Noodles and Vegetables [Vegan]”

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Yonca Abdullah
3 Months Ago

Wowwwww sign me up


Reply
Loida Dorfner
3 Months Ago

This is my fave now!


Reply
Rick Critchlow
3 Months Ago

Halo Halo


Reply
Jennifer Gabriel
3 Months Ago

Mine was chicken adobo but I don't eat meat now so I'll have to try something new


Reply
Louise Viegas
3 Months Ago

Kathryn let us try this one too


Reply
Athan Phillips
3 Months Ago

Antonio Ortiz Radaza


Reply
Antonio Ortiz Radaza
01 Apr 2016

Fuck yeah

Jenny Kingston
3 Months Ago

John Ferrer a cooking job for you, for your extra special vegan sWheat best friend? :p :3


Reply
John Ferrer
01 Apr 2016

Traditionally has egg and pork rind, good thing they're only toppings hehehe

Jenny Kingston
01 Apr 2016

hahah not quite veg friendly ... I want the vegan version though :3

John Ferrer
01 Apr 2016

The main flavour usually comes from shrimp and ground pork, if fishy meatiness can be picked up by something else maybe I'll make it haha This is first and foremost a party food since it's made in bigger batches and spoils easy, so if we're gonna make it were gonna make it right; I'll consult my mother

Jenny Kingston
01 Apr 2016

<3 <3 <3

Maria Lazado Furmage
01 Apr 2016

I use to LOVE eating this dish. Haven't had it in a long time. Now, I'm gonna try making this version...Hello Pancit Balabok! :)

Jenny Kingston
3 Months Ago

John Ferrer a cooking job for you, for your extra special vegan sWheat best friend? :p :3


Reply
John Ferrer
01 Apr 2016

Traditionally has egg and pork rind, good thing they're only toppings hehehe

Jenny Kingston
01 Apr 2016

hahah not quite veg friendly ... I want the vegan version though :3

John Ferrer
01 Apr 2016

The main flavour usually comes from shrimp and ground pork, if fishy meatiness can be picked up by something else maybe I'll make it haha This is first and foremost a party food since it's made in bigger batches and spoils easy, so if we're gonna make it were gonna make it right; I'll consult my mother

Jenny Kingston
01 Apr 2016

<3 <3 <3

Juny Ramos
3 Months Ago

Janileny LR!!!!


Reply
Ana Hartl
3 Months Ago

Evangeline L. Hartl


Reply


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