Nico’s Spring AF Pancit


Author: Nico De Leon

This is a super versatile Filipino noodle dish that suits all occasions and can easily adapt alongside the seasons. You could sub in/out any of the veggies called for here, but I love utilizing all the green spring thangs that are poppin’ right now. Broccoli, cauli, spinach, carrots, kale, corn, etc. all work–and it’s sooooo easy!

Active Time: 30 Mins

Total Time: 30 mins

Spring Pancit


  • 4 ounces wild mushrooms
  • 1½ cups mixed sugar snaps, snow peas, english peas, fava beans or edamame
  • ¼ small red onion
  • 4 baby bok choy
  • 3 scallions
  • 1 big handful bunch cilantro
  • 5 garlic cloves (or 2 green garlic stalks and 1 garlic clove)
  • 2 lemon
  • 1 bunch pea tendrils, spinach, baby kale, or gai lan


  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • ½ tsp red pepper flakes
  • 1 tablespoon salt (or fish sauce!)
  • 8 ounces cooked Yakisoba noodles (or rice, chow mein, or lo mein noodles)
  • ¼ cup canola oil

1. Prep your veg:

  • Tear 4 ounces wild mushrooms into bite sized pieces.
  • If using sugar snap or snow peas, cut on the bias into ½ inch pieces. Combine the snap peas and any other peas you are using, to measure 1 ½ cups total.
  • Slice ¼ of a small red onion through the root end into ⅓” wedges.
  • Quarter 4 baby bok choy
  • Cut 2 scallions crosswise into 2” pieces. Thinly slice the remaining scallion and set aside for garnish. If using green garlic, thinly slice 2 bulbs.
  • Roughly chop or tear a big handful of cilantro leaves to measure about 1 cup. Set the sliced scallions and cilantro leaves aside for serving later on.
  • Thinly slice 4 garlic cloves, (or 2 green garlic bulbs, if using).

2. Make the sauce:

  • In a small bowl, whisk together the juice of 1 lemon, 2 tablespoons soy sauce, ⅓ cup water, 1 tablespoon sugar, 1 tablespoon cornstarch, ½ tsp red pepper flakes, and 2 teaspoons salt (or fish sauce!). Finely grate 1 garlic clove into the sauce and whisk again until well combined.
  • Cut the remaining lemon into wedges and set aside for serving.

3. Cook the noodles:

  • If using yakisoba noodles, they’ll come pre-cooked, but if using rice noodles or ramen noodles, you’ll cook the noodles according to package directions, then drain well before proceeding.

4. Cook:

  • Preheat a large cast iron skillet or wok over medium high heat until ripping hot. Make sure you have all your prepped vegetables, cooked noodles, and sauce at the ready because it all happens very quickly once we actually get cooking.
  • Add 2 tablespoon neutral oil to the skillet. Once you see signs of smoke coming off the pan, add the mushrooms and cook undisturbed until browned, 1-2 minutes.
  • Add the onions, bok choy, and peas and cook over high heat, stirring often until the onions are softened and the vegetables are slightly browned at the edges, 2-3 minutes.
  • Add another 2 tablespoons of oil, along with the garlic, scallions, green garlic (if using) and whatever greens you have and cook until just softened and very fragrant, 1 minute.
  • Remove from the heat and immediately add the cooked noodles and toss well to coat.
  • Quickly add the sauce, and toss until the sauce glazes and coats all the noodles. If it thickens up too much and looks dry, add a splash more water. If it looks too thin, return to the heat and let the glaze cook down for a few moments more.

5. Serve:

  • Divide among serving bowls and top each with the reserved sliced scallions, chopped cilantro and a lemon wedge.

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