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The idea for creating a vegan, gluten-free version of Pancit Bihon (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.
I loved to make dishes that they were missing and Pancit Bihon was one of their favorite recipes that I made, now you can learn how to make Pancit Bihon at home.
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
How To Cook Pancit Bihon (Filipino Noodle)
Pancit Bihon (Filipino Noodle) is very easy to prepare, First, prepare the noodle by basically soaking in hot water for 5 minutes, Chop up fresh vegetables, the vegetables are stir-fried and then the drain noodles are added to it.
Baked 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.
Mung bean noodles purchased from the oriental market can be used or even rice pasta or you can purchase rice vermicelli from the international aisle at Walmart.
This Pancit Bihon is the cook's favorite, It's
- Quick and Easy to prepare
- Vegan and Gluten-free
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- 189 kcal / 790 kJ
- 4 g
- 5 g
- 37 g
- 20 min
- 5 min
- Ready in:
- 25 min
- 5 oz rice stick noodles, (or bean thread noodles)
- 1/4 cup Bragg's liquid aminos, (or Tamari sauce)
- 2 teaspoons Herbamere, ( chicken-style seasoning or salt to taste)
- 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.