Vegan Pancit Bihon Recipe

Close up overlay of pancit bihon - noodle stir fry in a dark grey bowl with lemon wedges and spring onion for garnish on a grey background and grey napkin

Pancit Bihon (Filipino Noodle) is a popular Filipino dish that originates from China. it is traditionally made with 'Bihon' rice noodles, meat and vegetables.

5 from 11 votes

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Course: Entrée, Main Course

Cuisine: Asian

Keyword: vegan pancit, vegan pancit recipe

Prep Time: 20

Cook Time: 5

Servings: servings

Calories: 247kcal

Equipment

1 large skillet

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.

Nutrition