Pancit Bihon is a popular Filipino dish which 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.
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.
I used mung bean noodles that I purchased at the oriental market. Nowadays even Walmart carries 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 tastes delicious.
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.