Photograph by Chona Kasinger, prop styling by Callie Meyer
Pancit is by nature a quick and easy noodle dish, and this version from Melissa Miranda, chef-owner of Seattle’s Musang, varies depending on whatever she has in the fridge. “This is a kind of a ‘refrigerator pancit,’” says Miranda. “The staples are always carrots, celery, and then whatever vegetables you want to use. We’ve been so conditioned that it has to be cabbage, it has to be carrots, it has to be this, that. But if you have yellow squash, why don’t you throw it in there? If you have peas, why not throw it in there?” Mushroom broth, made from dried mushroom powder, is nearly instant, yet better than virtually every other vegetable-based broth out there.
