This 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. I used baked tofu in place of the traditional meat and/or egg. This dish tastes delicious without tofu though, so feel free to leave it out. Pancit Bihon is a traditional Filipino dish, originally from the Chinese, usually consisting of rice vermicelli, meat, and vegetables.
I used mung bean noodles that I purchased at the oriental market. Nowadays even Walmart carry rice vermicelli in their International aisle. The noodle is basically soaked in hot water for 5 minutes, the vegetables are stir fried and then the drain noodles are added to it. I have made this recipe with rice pasta when I don’t have any of the special oriental noodles and it taste delicious. I love to serve this dish when I’m feeding company because it cooks up so fast, feeds a lot and I’m taking part in the traditional Filipino custom of serving this dish for a celebration.
For: 4 people
- 5 oz rice stick noodles, (or bean thread noodles)
- 1/4 cup Bragg's liquid aminos, (or Tamari sauce)
- 2 teaspoons Herbamere, (or chicken-style seasoning)
- For the noodles
- 1 tablespoon coconut oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 large carrot, Julienned
- 2 cups green cabbage, thinly sliced
- 1 spring onion, finely chopped
- 1/2 cup baked tofu nuggets, optional
- lime slices, for garnish
- Bring 6 cups of water to a boil. Remove from heat,
- Immerse noodles and soak for 20 minutes.
- Drain noodles using a fine mesh strainer and set aside.
- Mix ingredients for the sauce and set aside.
- Heat oil in a large skillet or wok and saute onions until translucent, about 3 minutes.
- Add garlic, cabbage and carrot and cook for 2 minutes, stirring constantly.
- Add sauce, then stir in noodles and tofu until noodles are fully coated.
- Garnish with spring onions, serve immediately.