Hey there, food enthusiasts! Let’s talk about a dish that’s not just gluten-free but also super delicious: Gluten-Free Filipino Pancit with Rice Noodles!
This classic Filipino dish is all about those chewy rice noodles, crisp veggies, and savory flavors that will totally make your taste buds dance. Plus, it’s quick and easy to whip up, perfect for busy weeknights or a fun get-together with friends.
What makes this Pancit even better? You can customize it to your heart’s content! Toss in your favorite proteins, like shrimp or tofu, or throw in some extra veggies if you’re feeling adventurous. Not only is it gluten-free, but this recipe is also packed with nutrients thanks to all those colorful veggies. It’s a dish that screams comfort food while being totally satisfying and light.
So, if you’ve ever wanted to know how to make Pancit or sought an authentic Filipino meal that’s gluten-free, grab your chopsticks — because you’re in for a treat!
Serving and Pairing Suggestions:
Once you’ve made this beautiful Gluten-Free Pancit, you’ll want to enjoy it while it’s hot! Serve it up in big bowls, and it pairs perfectly with Vegetarian Spring Rolls with Sweet Chili Sauce for an extra crunch.
You can also treat yourself to a delightful side of Watermelon Agua Fresca to keep things fresh and light. Trust us, the combo is unbeatable!
Tips and Notes:
- Noodle Options: If you can’t find rice noodles, you can use other gluten-free pasta like quinoa or corn noodles.
- Protein Variations: Swap shrimp for chicken, or add chickpeas for a plant-based protein boost.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat before enjoying!
Ready to take your taste buds on a trip to the Philippines? Grab your ingredients, and let’s get cooking the Pancit with Rice Noodles!
Gluten-Free Filipino Pancit with Rice Noodles
Equipment
- 1 Wok or large skillet
- 1 Cutting board
- 1 Sharp knife
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 8 oz rice noodles - soaked in warm water for 30 minutes
- 1 tablespoon vegetable oil - for sautéing
- 1 medium onion - sliced (adds sweetness)
- 2 cloves garlic - minced (for flavor)
- 1 medium carrot - julienned (adds color and nutrition)
- 1 cup cabbage - shredded (for crunch)
- 1 bell pepper - sliced (adds sweetness and color)
- 3 tablespoons gluten-free soy sauce - for seasoning
- 1 tablespoon oyster sauce - optional for depth of flavor
- Salt and pepper to taste
- 2 green onions - chopped (for garnish)
Instructions
- Heat the vegetable oil in a wok or large skillet over medium heat.
- Add the sliced onion and sauté for 2-3 minutes until translucent.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the julienned carrot, shredded cabbage, and sliced bell pepper to the pan, cooking for 4-5 minutes until the vegetables are tender.
- Toss in the soaked rice noodles and mix evenly with the vegetables.
- Pour the gluten-free soy sauce and oyster sauce (if using) over the noodle mixture and stir to coat everything well.
- Season with salt and pepper to taste, and cook for another 2-3 minutes until everything is heated through.
- Garnish with chopped green onions before serving.