Скачать или смотреть Sisig Pancit Puti | PlantBased & More

You'll eat every strand of our version of Pancit Puti! The traditional one is cooked with a highly concentrated chicken stock with bits of chicken and pork. This version is cooked with vegan Sisig and plant-based chicken stock! Yes, all plant-based but surely pack a flavorful punch!

SISIG PANCIT PUTI

INGREDIENTS:
FOR THE SISIG
1 250g pack Vegan Sisig
2 cloves garlic, chopped
1 onion, chopped onion

FOR THE PANCIT PUTI

1/4 cup garlic chopped
1/2 kg bihon noodles (soaked in warm water for 10 minutes)
1 Vegan Chicken Bouillon Cube dissolved in 1 cup water
1 cup tengang daga (wood ear mushroom, soaked in warm water for 15 mins)
1 tbsp Vegan fish sauce (or to taste)
1/4 tsp white pepper
1 tsp sesame oil
Chili Garlic (Optional)

To SERVE
Crispy Garlic Bits
Vegan Fish Sauce
Chopped Green Onions
Calamansi
Mushroom Chicharon

1 First, sautee the vegan sisig: In a large pan with a tsp of oil, over medium heat, sautee onion until translucent about 2 mins. Add garlic and sautee for another minute. Add the vegan sisig and stir until slightly brown and heated through about 3-5 minutes. Set aside.
2 In the same pan, sautee garlic for about 2 minutes or until golden and slightly crisp. Add in the bihon and the vegan chicken stock. Give it a good mix until well combined. Season with white pepper, sesame oil, and vegan fish sauce. Let cook for 2 minutes. Add vegan sisig and the softened wood ear mushroom. Mix until everything is well combined. Add more vegan chicken stock if the noodles are too dry. Taste and add more vegan fish sauce if desired. Add chopped green onions and mushroom chicharon.
3 Finish off with chopped green onion, a squeeze of calamansi, crispy garlic bits, and mushroom chicharon!