Pancit Canton

Name: Pancit Canton
Yield: 4 Servings
Ingredients: 2 tsp. mushroom powder or 2 cups low-sodium vegetable broth; 2 Tbsp. vegetable oil; 1 medium onion, thinly sliced; 5 garlic cloves, finely chopped; 3 celery stalks, thinly sliced; 2 medium carrots, peeled, cut into matchsticks; Kosher salt, freshly ground pepper; ½ small head of green cabbage, thinly sliced; 7 button mushrooms; 1 cup snow peas; 1 Tbsp. Knorr liquid seasoning; 1 Tbsp. oyster sauce; 1 Tbsp. soy sauce (preferably Silver Swan); 1 lb. fresh wheat noodles (such as pancit canton, yakisoba, or miki noodles); Fish sauce (preferably Squid brand; for seasoning); 1 small bunch scallions, thinly sliced; 1 lemon, cut into wedges

By Melissa Miranda

February 9, 2021

Photograph by Chona Kasinger, prop styling by Callie Meyer

Pancit is by nature a quick and easy noodle dish, and this version from Melissa Miranda, chef-owner of Seattle’s Musang, varies depending on whatever she has in the fridge. “This is a kind of a ‘refrigerator pancit,’” says Miranda. “The staples are always carrots, celery, and then whatever vegetables you want to use. We’ve been so conditioned that it has to be cabbage, it has to be carrots, it has to be this, that. But if you have yellow squash, why don’t you throw it in there? If you have peas, why not throw it in there?” Mushroom broth, made from dried mushroom powder, is nearly instant, yet better than virtually every other vegetable-based broth out there.

Recipe notes

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