Oh mah gah. I made my own dreams come true by making Pancit with yuba noodles. Yuba is the thin skin that forms when pure soy milk is boiled. The technique originated from Kyoto, Japan. It’s chock full of protein and has the springy texture of noodles. It’s an excellent replacement to use in Asian noodle dishes, which I did here.
Apart from Adobo, Pancit is considered one of the national dishes of the Philippines. There are many variations of it, but it’s not tied to a particular region in the country. In it’s essence it’s noodles stir fried in soy sauce and kalamansi with some vegetables a protein.
You can use any vegetable combination, the more traditional one is to use cabbage, red pepper, green beans and carrots. I had a clean out the fridge situation so in my yuba noodle version I used zuchinni, red pepper, broccoli and mushrooms.
To pair with the Pancit, I made some crispy adobo kale chips. I used the base flavor of Filipino adobo sauce and massaged it into dry kale leaves and baked it low to get it dry and crispy. They are amazing.
I love thinking of different ways of presenting Filipino flavors, that are lighter and healthier. To make a full Filipino feast you can also add some Halo Halo and Palitaw for dessert. If you have any requests on what I should put a healthy twist on next let me know in the comments below!
In a large wok or saute pan heat up 2 Tablespoons of olive oil. Add in the garlic and mushrooms. Cook for about 7 minutes until golden brown. Add in the rest of the vegetables and cook for another 5 or so minutes. Take out of the pan.
Keeping the heat on medium high add 1 Tablespoon of olive oil and the prawns. Cook until nice and pink. Take out the pan.
With the pan still on medium high heat add in 2 Tablespoons of olive oil and the yuba noodles. Cook for 5 minutes and then add in the veggies and prawns and the coconut aminos and kalamansi or lemon juice. Stir fry to meld the flavors together and season to taste with salt and pepper.
To serve garnish with the green onions and boiled eggs.
Pre-heat oven to 300 Degrees.
In a small bowl combine the vinegar, coconut aminos and garlic. Mix well. Add in the salt and pepper to taste.
Place the kale on a baking tray and pour over the adobo sauce and massage in the kale. Re-arrange the kale into a one layer and place in the oven for 15 minutes or until the kale is dry and crispy.
Place in a bowl and enjoy with the pancit.