Filipino Pansit noodles

Stephania Mitsides


Category:For Kids

Made with

Chicken Bouillon
Cut Vermicellini


  • 250g Mitsides Cut Vermicellini
  • ⅓ cup boiling water
  • 2 large carrots, halved and finely sliced
  • 250g green beans, finely sliced
  • ½ cabbage head, finely sliced
  • ½ broccoli head, cut in small florets
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • ½ cup soy sauce
  • ¼ cup oyster sauce
  • 1 Tbsp freshly ground pepper
  • 1 Tbsp Mitsides Vegetable Powder
  • 4 Tbsp olive oil


In a large frying pan add 2 Tbsp olive oil and cook the vermicellini until golden brown. Add the ⅓ cup of boiling water and cook for 2 more minutes until water has been absorbed. Take off heat and set aside.

In a large wok, heat the remaining 2 Tbsp olive oil and add the onion. When softened add the garlic. Add the carrots and green beans and cook for 3 minutes. Add the broccoli and cook for a further 3 minutes. Add the cabbage. Pour in the soy sauce, oyster sauce, vegetable powder and freshly ground pepper and bring to a boil. Add the vermicellini and cook for a 2 more minutes.

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