Low Calorie Vegetarian Filipino Pancit Recipes

FILIPINO PANCIT BIHON

Steps:

• Heat oil in a large pot over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 2 to 3 minutes. Add pork and chicken; cook, stirring, until just cooked through, 3 to 5 minutes more. Transfer to a plate.
• Add broth, cabbage, snow peas, carrots and celery leaves to the pot. Bring to a simmer; cook until the vegetables are mostly tender, about 5 minutes. Add pancit bihon and cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Stir in the pork and chicken; cook, stirring, until heated through, 2 minutes more. Stir in soy sauce and serve.

A LOW-CARB FILIPINO PANCIT RECIPE

Steps:

• First, start by preparing the kelp noodles by soaking to soften. Please don't skip this step! Kelp noodles are rubbery and softening them results in a much better pancit. See recipe notes for instructions.
• Heat the oil in a large skillet over medium heat for about 1 minute. Place the raw chicken pieces, the diced onion, and carrot in the skillet and cook for about 5-7 minutes. The chicken should be mostly done and the carrots should be slightly tender.
• Add the minced garlic and shredded cabbage to the pan. Cook for another 2 minutes to allow the cabbage to soften.
• Pour in the tamari (or coconut aminos). Add the salt and pepper, and then add in the pre-soaked (and drained) kelp noodles. Work the kelp noodles into the mixture, stirring them in until they are evenly dispersed among the rest of the ingredients. Cook another 5 minutes. The pancit is done when the noodles are hot and most of the moisture has cooked out. Squeeze juice from half a lemon over the noodles and toss.
• Serve the pancit with fresh green onion slices and extra lemon wedges.

LOW-CALORIE VEGETARIAN FILIPINO PANCIT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a baking pan with 1 tablespoon olive oil.
• Place spaghetti squash, cut-side down, on the prepared baking pan.
• Bake in the preheated oven until tender, about 40 minutes. Let cool until safe to handle, about 15 minutes.
• Separate strands of spaghetti squash with a fork and scoop into a large bowl.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add carrots, celery, cabbage, edamame, and zucchini. Saute, adding soy sauce and pepper, until tender but still crunchy, about 7 minutes.
• Transfer cooked vegetables to the bowl with the spaghetti squash and toss. Taste and season as desired.