Vegetarian Pancit Canton (Wheat Noodle)

Vegetarian Pancit Canton, Moonglow Gardens

Vegetarian Pancit Canton, Moonglow Gardens

Garden Fresh, Moonglow Gardens

Garden Fresh, Moonglow Gardens

Canton Noodles (Wheat), Moonglow Gardens

Canton Noodles (Wheat), Moonglow Gardens

Gmail Chat with my Mom and Alton Brown talking about hot cocoa in the background triggered Filipino food cravings.   I immediately got up, opened the pantry and made Philippine-Style Hot Cocoa (will post recipe later).  It’s pretty much like the American version, with PEANUT BUTTER added.  If you like Reese’s, you’ll like our hot cocoa.

Then there’s a package of dried wheat noodles or Pancit Canton in the pantry begging to get noticed.  Wow, how cool is that to cook a mid-morning snack or merienda.  Filipinos generally snack at 10AM, 2PM, and 6PM depending on how early or how late dinner will be.   Of course midnight snacking is popular as well.

On to the garden to get produce the neighborhood squirrels left me:

  • Purple Cauliflower
  • French Sorrel
  • Celery
  • Parsley
  • Lemon

With the exception of celery, none of the veggies I listed are traditionally used in preparing Pancit Canton, and that’s OK.  I will have to make do with what I have.


  • 2 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 1 stalk of green onions, julienned
  • 2 cups vegetable stock
  • 1 tablespoon soy sauce
  • salt and pepper to taste
  • 1 package Pancit Canton Noodles (16 ounces)
  • cauliflower florets
  • sorrel leaves, chiffonade
  • celery leaves, roughly chopped


  1. Heat oil in skillet or wok and saute garlic until golden brown adding green onions and continue sauteing until fragrant.
  2. Add vegetable stock, soy sauce, and season with salt and pepper to taste.
  3. Add cauliflower florets when broth comes to a boil and let simmer for about 3 minutes (crisp).  You may cook the cauliflower to your liking.
  4. Add the dried noodles to the broth, gently.  Let the noodle absorb the liquid.
  5. Toss sorrel until wilted.
  6. Top with celery leaves and parsley.  Serve with wedges of lemon.
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