Quick Vegetarian Pancit Canton

Step 1

Slice the cabbage lengthwise from root to tip, then rotate 90 degrees and slice crosswise into thin ribbons about 1/8-inch wide, similar to cutting coleslaw.

Step 2

Peel the carrot with a vegetable peeler, then use the peeler to shave thin ribbons lengthwise along the carrot's length; stack these ribbons and cut them into thin matchsticks about 1/8-inch wide.

Step 3

Mince the garlic by placing the flat side of a knife on top and pressing down to crack the clove, then chop finely until the pieces are smaller than a grain of rice.

Step 4

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 5

Pour the minced garlic into the hot oil and stir constantly for 30 seconds until the kitchen smells strongly of garlic and the garlic pieces are just turning light golden.

Step 6

Add the sliced cabbage to the pan and stir constantly for about 3 minutes until the cabbage becomes soft and slightly transparent, with the edges beginning to look lighter.

Step 7

Add the carrot matchsticks to the pan and stir constantly for 2 minutes until the carrot pieces are slightly tender but still have a light snap when you bite one.

Step 8

Crumble the chow mein noodles by hand into the pan, breaking them into pieces roughly the size of a grape; stir constantly for 1 minute until the noodles are lightly coated with oil.

Step 9

Pour 3 tablespoons of soy sauce evenly over the noodles and vegetables, then stir constantly for 2 minutes until the noodles have absorbed the sauce and everything is glossy and well combined.

Step 10

Divide the pancit canton into two bowls or plates and serve immediately while the noodles are still warm and crispy.