Ramadan recipes: Bright, garlicky mushroom pancit packed with vegetables

This deeply savory mushroom noodle dish comes from chef Chris Mauricio of Harana Market in Accord, NY, where lutong bahay (homestyle) Filipino food an...

This deeply savory mushroom noodle dish comes from chef Chris Mauricio of Harana Market in Accord, NY, where lutong bahay (homestyle) Filipino food and a selection of Asian groceries are available. This recipe works as great for big potluck parties as it is for a simple weeknight dinner.

The pancit noodles are served sprinkled not only with the crispy garlic, but also with thinly sliced scallions, lots of freshly cracked black pepper and big lemon wedges for squeezing on top. While the noodles are wonderfully versatile (you could incorporate different vegetables or start the process with cubed boneless chicken thighs), it’s the topping quadfecta - savory fried garlic, herbaceous scallions, spicy black pepper and tart lemon - that is key. Together, the toppings bring a deep-yet-bright harmony to the whole dish.

Storage notes: Refrigerate for up to 4 days.

Where to buy: Pancit canton noodles and Shiitake stir-fry sauce can be found at Asian markets and online.

Serves 4 to 6 (about 6 cups)