Vegan Pancit Bihon
Dive into the comforting flavors of the Philippines with this Vegan Pancit Bihon recipe—a plant-based twist on the classic noodle dish! Made with delicate rice noodles (bihon), vibrant stir-fried vegetables like carrots, cabbage, and snap peas, and protein-packed tofu, this dish is bursting with color, texture, and umami goodness. The savory combination of soy sauce and vegetable broth perfectly infuses the noodles, while a squeeze of fresh lemon adds a bright, tangy finish. Ready in just 40 minutes, this gluten-free vegan recipe is an easy one-pot wonder that's perfect for weeknight meals, potlucks, or family gatherings. Whether you're a fan of Filipino cuisine or looking to try something new, this Vegan Pancit Bihon is sure to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 200 grams rice noodles (bihon)
- 2 tablespoons vegetable oil
- 3 units garlic cloves, minced
- 1 medium red onion, sliced
- 1 medium carrot, julienned
- 2 cups green cabbage, shredded
- 1 medium red bell pepper, julienned
- 1 cup snap peas, trimmed
- 4 tablespoons soy sauce, gluten-free if needed
- 2 cups vegetable broth
- 200 grams tofu, firm, cubed
- 2 units scallions, chopped
- 0.25 teaspoon black pepper
- 4 units lemon wedges, for serving
Instructions
Soak the rice noodles in warm water for about 10-15 minutes or until soft. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and sliced onion until the onion becomes translucent.
Add the carrots, cabbage, bell pepper, and snap peas to the skillet. Stir-fry for about 3-4 minutes or until the vegetables are just tender.
Pour in the soy sauce and vegetable broth, and bring the mixture to a gentle simmer.
Add the soaked and drained rice noodles to the skillet. Toss everything together until the noodles are fully coated and heated through, about 3-4 minutes.
Gently stir in the cooked tofu and chopped scallions. Season with black pepper to taste.
Transfer to a serving platter and serve warm with lemon wedges on the side for squeezing over the noodles.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5251 mg | 228% | |
| Total Carbohydrate | 253.4 g | 92% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 34.0 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1724 mg | 133% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3211 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
