(MENAFN- The Peninsula) The Washington Post
This deeply savory mushroom noodle dish comes from chef Chris Mauricio of Harana Market in Accord, NY, where lutong bahay (homestyle) Filipino food and a selection of Asian groceries are available. This recipe works as great for big potluck parties as it is for a simple weeknight dinner.
Storage notes: Refrigerate for up to 4 days.
Where to buy: Pancit canton noodles and Shiitake stir-fry sauce can be found at Asian markets and online.
Serves 4 to 6 (about 6 cups)
Total time: 50 minutes
INGREDIENTS
Servings: 4-6 (makes about 6 cups)
3/4 cup canola oil or other neutral oil
14 large garlic cloves, minced and divided (about 1/2 cup)
1 small red onion (4 ounces), finely chopped
2 teaspoons minced fresh ginger
Fine salt
Freshly ground black pepper
4 ounces fresh shiitake mushrooms, stemmed and sliced
3 tablespoons soy sauce
3 tablespoons oyster sauce, vegetarian oyster sauce or shiitake stir-fry sauce
2 cups vegetable broth
1/2 cup water
8 ounces pancit canton noodles (see Where to buy)
3/4 cup (2 1/4 ounces) sugar snap peas, ends trimmed
1 small carrot, peeled and cut into matchsticks or coarsely grated
3 cups (8 ounces) finely shredded napa cabbage
4 scallions, thinly sliced on the bias, for serving
1 lemon, cut into wedges, for serving
Pancit noodles and a bundle of fresh vegetables go into this Filipino family recipe. Pic: Scott Suchman for The Washington Post
DIRECTIONS
In a large wok or your largest skillet over medium heat, heat the oil until shimmering. Add half of the garlic and cook, stirring often, until golden brown and crisp, 1 to 3 minutes. Remove from the heat and use a slotted spoon or a small fine-mesh sieve to transfer the crispy garlic to a small bowl; set aside.
Make the pancit: Return the pan to medium heat, add the remaining garlic to the garlic-infused oil and cook, stirring occasionally, until it begins to turn golden brown, about 1 minute. Add the onions and ginger, and season generously with salt and pepper. Cook, stirring, just until the onions begin to soften, about 2 minutes. Add the mushrooms and cook, stirring occasionally until browned, about 2 minutes.
Stir in the soy sauce, oyster sauce, broth and water, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Increase the heat to high, bring the mixture to a boil, then immediately reduce the heat so the mixture is at a gentle simmer and cook until the flavor has a chance to develop a bit, about 10 minutes. Season to taste with more salt and/or pepper, as needed.
Gently add the dry noodles to the broth and stir to combine. Increase the heat to medium-high and cook, stirring gingerly, so as to not break the noodles too much, until most of the liquid has been absorbed by the noodles, 3 to 5 minutes. Gently stir in the snap peas and cook until just tender, about 1 minute. Add the carrots and cabbage, and cook until the vegetables are just barely softened, about 2 minutes. At this point, all of the sauce should have been absorbed by the noodles.
Transfer the mixture to a serving dish and sprinkle with the reserved crispy garlic and the scallions. Grind over a generous amount of fresh black pepper and serve hot, with lemon wedges for squeezing over.
Substitutions:
Instead of the pancit noodles, try low mein or chow mein, and refer to the package instructions. (Note: The dish may be a little more brothy).
For a completely vegan version, use the shiitake stir-fry sauce.
Nutritional facts per serving (1 cup, based on 6) | Calories: 469; Fat: 35 g; Saturated Fat: 8 g; Carbohydrates: 33 g; Sodium: 934 mg; Cholesterol: 0 mg; Protein: 7 g; Fiber: 4 g; Sugar: 6 g.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian's or nutritionist's advice.
Adapted from chef Chris Mauricio of Harana Market by cookbook author Julia Turshen.
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