Vegetarian Ginger Pancit

Pancit, pronounced pon-seet, is a common Filipino dish served in street vendor trucks and found in the wok all over the Philippines.

I was first introduced to this savory and tasty dish when we hung out with *peanut butter couple, Aaron and Laura. Aaron is Filipino and him and his wife are good friends of ours. Nathan and Aaron used be fellow employees at the JW Marriott as sound engineers and found they had so much in common. To find fellow believers in the workplace is such a gift and it was very encouraging for both of them to uplift each other while on the clock..;)

We had once decided to exchange culture food, to get a taste of both sides of our worlds. So I had made an Indian dish, and they had prepared a Filipino dish. Aaron then introduced me to the dish known as pancit and I was hooked.

Traditionally, pancit is contrived of rice noodles, chicken, and carrots and cabbage and sautéed in soy sauce and squeezed with fresh lemon. It is delicious. However, I am sure there are many different variations and all sorts of flavors added or subtracted, especially if walking on one region to the next.

SO-we are now entering the Bengali Mama region and this is MY version of pancit. The main ingredients are there, but I chose to go meatless and bring in more variety of veggies, while still making sure you weren't missing out on a full meal.
While I will not argue that Aaron and Laura's was the best I had, I would dare put mine at a close second. I incorporated an Indian staple ginger, instead of garlic, and it changed the flavor, but it was/is oh, so tasty, more crisp and floral and easy to down in seconds.

Tell me what you think!

You'll need:
1 (12 ounce) package dried rice noodles
4 tbsp butter (you of course can use canola oil, but I love the silky flavor butter leaves behind)
1 onion, finely diced
2" piece fresh ginger, peeled and cut into tiny pieces
2 cups stir fried frozen veggies (my pack included red peppers, baby corns, green beans, snow peas, mushrooms..)
2 big carrots, sliced, julienned (you can purchase them precut)
1/4 cup soy sauce
2 lemons - cut into wedges, for garnish

Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.

Heat butter in a wok or large skillet over medium heat.

Saute onion and ginger until soft.

Stir in veggies and carrots and soy sauce. Cook until veggies begin to soften.

Toss in noodles, and cook until heated through, stirring constantly.

Transfer pancit to a serving dish and garnish with quartered lemons.

When ready to eat, squeeze fresh lemon all over and enjoy!!