Pancit Canton

Ingredients

• 2 tsp. mushroom powder or 2 cups low-sodium vegetable broth
• 2 Tbsp. vegetable oil
• 1 medium onion, thinly sliced
• 5 garlic cloves, finely chopped
• 3 celery stalks, thinly sliced
• 2 medium carrots, peeled, cut into matchsticks
• Kosher salt, freshly ground pepper
• ½ small head of green cabbage, thinly sliced
• 7 button mushrooms
• 1 cup snow peas
• 1 Tbsp. Knorr liquid seasoning
• 1 Tbsp. oyster sauce
• 1 Tbsp. soy sauce (preferably Silver Swan)
• 1 lb. fresh wheat noodles (such as pancit canton, yakisoba, or miki noodles)
• Fish sauce (preferably Squid brand; for seasoning)
• 1 small bunch scallions, thinly sliced
• 1 lemon, cut into wedges

Steps

1. If using mushroom powder, stir powder into 2 cups warm water in a small bowl to dissolve. Set mushroom stock aside.
2. Heat oil in a wok or large skillet over medium-high. Cook onion and garlic, stirring often, until translucent and light golden, about 4 minutes. Add celery and carrots and cook, stirring, 1 minute; season with salt and pepper. Add cabbage, mushrooms, and snow peas; cook, stirring occasionally, until crisp-tender, about 3 minutes.
3. Add liquid seasoning, oyster sauce, soy sauce, and reserved mushroom stock (or vegetable broth). Bring to a simmer, add noodles, and cook until liquid is absorbed and noodles are al dente, 8–10 minutes. Season with fish sauce and more salt and pepper if needed.
4. Divide pancit among bowls; top with scallions. Serve with lemon wedges for squeezing over.