Pancit Bihon (Filipino Noodle) 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.
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The idea for creating a vegan, gluten-free version of Pancit Bihon 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.
Other Missionary Student Inspired Recipes Were:
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
- 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)
- 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
- 20 min
- 5 min
- Ready in:
- 25 min
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.