Sure, I am mostly known to cook meat (especially bacon), but I do have vegetarian friends and I love the challenge of cooking vegetable dishes that are tasty. My vegetarian take on a Filipino classic, Pancit Canton, is perfect for the warm Filipino weather as it is an awesome summertime dish.

Ingredients (serves 4)

2 cups egg noodles, cooked and cooled
8 shitake mushrooms, cut into strips
1 carrot, cut into strips
12 snow peas, cut into strips
1/2 head of cabbage, cut into strips
1/2 cup sweet chili sauce
3 calamansi, juiced
1/2 cup extra virgin olive oil
1/2 cup cilantro leaves
salt and pepper


  1. In a bowl, combine sweet chili sauce, calamansi and olive oil to make the dressing.
  2. Add in the noodles and toss.  Let stand.
  3. In a saute pan, saute all the vegetables, seasoning with salt and pepper.  Cook them through but keep the vegetables crisp.
  4. Add the veggies into the noodles and toss again.  
  5. Sprinkle cilantro leaves all over the salad and serve at room temperature.