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!
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