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- by Michelle Blackwood, RN
Pancit Bihon (Filipino Noodle) is a popularFilipino dish that originates from China. it is traditionally made with 'Bihon' rice noodles, meat and vegetables. It is one of those dishes that takes minutes to prepare, but the taste will have everyone thinking you have been working at it for hours.
The idea for creating a Vegan Pancit Bihon Recipe (Filipino Noodle) while living at a missionary college in Virginia, several of the students and staff were from the Philippines and I would have them over for meals in my home.
What Is Vegan Pancit Bihon Recipe?
Pancit Bihon (Filipino Noodle) is a popular Filipino dish that originates from China.
it is traditionally made with ‘Bihon’ rice noodles (rice vermicelli), meat and vegetables. It is one of those dishes that takes minutes to prepare, but the taste will have everyone thinking you have been working at it for hours.
Vegan Pancit Bihon has delicious flavors without the meat, tofu is used as a substitute but you can also substitute with other meat substitutes.
I loved to make dishes that they were missing and Bihon Filipino Pancit was one of their favorite recipes that I made, now you can learn how to make Pancit Bihon at home.
This Pancit Bihon is the cook’s favorite, It’s
- Quick and Easy to prepare
- Flavorful
- Cheap
- Kid-friendly
- Vegan and Gluten-free
Ingredients For Vegan Pancit Bihon Recipe
- Oil – Use your favorite cooking oil, traditionally peanut oil is used.
- Tofu – marinate super firm or extra firm tofu that has been wrapped in a clean towel and pressed with weights to remove excess water. Cut tofu into cubes and marinate with Bragg’s Liquid Aminos, you can omit the steps to marinate tofu and just add Bragg’s Liquid Aminos while frying your tofu. After frying tofu on both sides, set aside on a paper towel.
- Bragg’s Liquid Aminos – Add Bragg’s Liquid Aminos or soy sauce for 20 minutes for more flavor.
- Vegetable Broth – There are many vegetable broths on the market or you can use Homemade
- Garlic – great for flavor.
- Onion- use white or yellow onion for flavor.
- Green Onion – cut into thin diagonal slices, reserve some for garnish.
- Green Cabbage – thinly slice cabbage.
- Carrot – cut into thin strips
- Rice Noodles – also known as. ‘rice sticks’ or Bihon noodles. You can substitute with any thin rice vermicelli. Bihon noodles are sold in Asian supermarkets and most International aisles of major supermarkets.
How To Cook Vegan Pancit Bihon Recipe?
Pancit Bihon (Filipino Noodle) is very easy to prepare:)
- Press tofu to remove excess water. Cut tofu into cubes, add Bragg’s Liquid Aminos and marinate for about 20 minutes. Marinating tofu is optional. Aminos, vegetable broth in a bowl, and set aside.
- Heat oil in a large heavy-duty saucepan over medium heat, add tofu cubes, and Bragg’s Liquid Aminos if you skipped step 1. Fry on both sides until golden. Remove from saucepan and set aside.
- Add onion, garlic, spring onion and saute for about 2 minutes.
- Stir in cabbage and carrots and cook stirring constantly for about a minute
- Add the sauce mixture and bring to a boil.
- Add the dried noodle and stir to coat. Continue cooking and stirring until the noodles are cooked but not soft, about 3 minutes.
- Serve immediately, garnish with green onions and lime slices.
Note: You can bake the tofu cubes. Place the cubes on a lightly sprayed baking sheet lined with parchment paper in a preheated oven at 400 degrees Fahrenheit for 25 minutes or until golden brown.
Tofu is used in place of the traditional meat and/or egg. However, this dish tastes delicious without tofu though, so feel free to leave it out.
You can substitute rice noodles for mung bean noodles purchased from the oriental market that can be used or even rice pasta or you can purchase rice vermicelli from the international aisle at Walmart.
Other Missionary Student Inspired Recipes Were:
- Japchae (Korean Stir Fry Noodles)
- Vegetable Patties
- Homemade Vegan Sushi
- African Braised Kale And Tomatoes
- Mashed Potatoes And Caramelized Onions
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Categories
- Categories: Gluten-Free, Vegan
- Courses: Entrée, Main Course
- Cuisine: Filipino
Nutrition
(Per portion)
- Energy: 189 kcal / 790 kJ
- Fat: 4 g
- Protein: 5 g
- Carbs: 37 g
Cook Time
- Preparation: 20 min
- Cooking: 5 min
- Ready in: 25 min
- For: 4 people
Ingredients
For The Tofu
- 8 ounces tofu, pressed and cubed
- 1 tablespoon Bragg liquid aminos
- 2 tablespoons neutral oil, I used grape seed oil
For The Sauce
- 1/4 cup Bragg's liquid aminos, (or Tamari sauce)
- 1 cup vegetable broth
For The Noodles
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 spring onions, finely sliced for garnish
- 1 large carrot, Julienned
- 2 cups green cabbage, thinly sliced
- 4 oz rice stick noodles, (or bean thread noodles)
- lime slices, for garnish
Instructions
- Heat oil in a large heavy-duty saucepan over medium heat, add tofu cubes, and Bragg's Liquid Aminos if you skipped step 1. Fry on both sides until golden. Remove tofu cubes from the saucepan and set aside.
- Add onion, garlic, spring onion and saute for about 2 minutes.
- Stir in cabbage and carrots and cook stirring constantly for about a minute
- Mix ingredients for the sauce and set aside.
- Add the sauce mixture and bring to a boil.
- Add the dried noodle and stir to coat. Continue cooking and stirring until the noodles are cooked but not soft, about 3 minutes.
- Serve immediately, garnish with green onions and lime slices.
- Garnish with spring onions and lime slices, serve immediately.
Michelle Blackwood, RN
Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.
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Please Leave a Comment and a Rating
22 Comments
Rachel May 24, 2023
Reply ↓
My boyfriend’s stepmom is Filipino and this tastes pretty much exactly like the veggie version she makes for me! And who knew it was this easy?! Great recipe.
Ara Georgia Simms February 22, 2022
Reply ↓
Your recipes are great, easy to follow and the GF Vegan part is very helpful to me. Thanks so much!
Nicole Fish July 9, 2020
Reply ↓
Michelle, this is soooo good!! I absolutely love it. Anytime I don’t know what to do for dinner I come to you! I had a head of cabbage in the fridge and needed to use it. I came to you and immediately this recipe came up. I love this and all of your recipes! Thank you for being so great at what you do.
Michelle Blackwood, RN July 9, 2020
Reply ↓
Nicole, I’m so happy you enjoyed it. Definitely one of my quick and easy favorite recipes to prepare. I feel so grateful that my recipes are helpful.
