Summer Veggie Pancit Canton
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 pint grape or cherry tomatoes
  • 1 yellow squash, sliced or halved
  • 2 zucchini squash, sliced or halved
  • 1 red bell pepper, cut into 1 inch chunks
  • ½ medium red onion, roughly sliced
  • 1½ teaspoons smoked paprika
  • Sea salt
  • Freshly ground pepper
  • 3 tablespoons grapeseed oil (or another neutral oil like safflower or canola)
  • 1 16 oz. package of Pancit Canton
  • 1 tablespoon minced garlic
  • 32 oz chicken or vegetable broth
  • ¼ cup soy sauce
  • 1 tablespoon oyster sauce
  • Optional toppings: Scallions (chopped), fresh lemon slices, hard-boiled egg slices
Instructions
  1. Preheat the oven to 425 degrees
  2. On a parchment lined sheet pan, add the tomatoes, zucchini, yellow squash, and red onion. Drizzle with 2 tablespoons grapeseed oil, and top with the paprika and 1 teaspoon of salt, and ½ teaspoon of pepper. Toss to coat and place in the oven.
  3. While the vegetables are roasting, heat 1 tablespoon of olive oil in a wok or large sauté pan. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the broth, the Pancit, soy sauce and oyster sauce. Let it cook over medium heat, tossing occasionally, until the Pancit has soaked in the broth (about 8 minutes).
  4. Remove the veggies from the oven and carefully add the noodles to the pan. Toss altogether. Add additional salt/pepper to taste. Optional: Top with scallions, fresh lemon slices, and hard-boiled egg slices
  5. Enjoy!!
Recipe by Six Snippets at https://www.sixsnippets.com/summer-veggie-pancit-canton/