Filipino Pancit Canton with Vegan Cheese

Ingredients

• 200 g dry egg noodles (pancit canton)
• 100 g shrimp-flavored plant protein (vegan)
• 1/2 cup red bell pepper, sliced
• 1/2 cup carrot, julienned
• 3 stalks green onions, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1/4 cup vegan cheese, shredded
• 1/4 teaspoon black pepper, ground(optional)

Instructions

1. 1

   Boil the egg noodles in salted water for 3–4 minutes until al dente, then drain and set aside.

2. 2

   Heat the vegetable oil in a large wok over medium-high heat; add minced garlic and stir‑fry for 30 seconds until fragrant.

3. 3

   Add the shrimp‑flavored plant protein and stir‑fry for 2 minutes, then toss in the sliced red bell pepper, julienned carrot, and half of the green onions; cook 3 minutes until vegetables are crisp‑tender.

4. 4

   Stir in the cooked noodles, soy sauce, and black pepper; toss everything together for another 2 minutes to combine flavors.

5. 5

   Sprinkle the shredded vegan cheese over the noodles, lower the heat, and gently fold until the cheese melts into a creamy coating, about 1 minute.

6. 6

   Transfer to plates, garnish with the remaining green onions, and serve immediately.