Vegan Pansit Bihon
Dive into the flavors of the Philippines with this Vegan Pansit Bihon, a plant-based twist on the traditional noodle dish! This vibrant recipe features delicate rice noodles infused with the rich umami of soy sauce, cooked perfectly in vegetable broth. A medley of colorful vegetables—crisp carrots, tender cabbage, sweet bell peppers, and crunchy snow peas—add both nutrition and texture, while pan-fried tofu brings a protein-packed bite. Aromatic garlic and onion form the savory base, and a squeeze of fresh lemon at the end brightens the dish beautifully. Ready in just 45 minutes and perfect for weeknight dinners or festive occasions, this Filipino-inspired vegan masterpiece is as satisfying as it is wholesome.
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Recipe Information
Ingredients
- 250 grams Rice noodles
- 3 cups Vegetable broth
- 4 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 medium Onion, chopped
- 1 large Carrot, julienned
- 2 cups Cabbage, shredded
- 100 grams Snow peas, trimmed
- 1 medium Bell pepper, sliced
- 200 grams Tofu, firm, diced
- 2 units Green onions, chopped
- 0.5 teaspoon Ground black pepper
- 1 whole Lemon wedges
Instructions
Begin by soaking the rice noodles in warm water for about 10 minutes or until they are soft. Drain well and set aside.
In a large pan or wok, heat 2 tablespoons of olive oil over medium heat.
Add minced garlic and chopped onion, sautéing until the onion becomes translucent.
Introduce diced tofu to the pan, lightly browning it on all sides for about 5 minutes.
In the same pan, stir in the carrot, cabbage, snow peas, and bell pepper. Cook for another 5 minutes until the vegetables are slightly tender.
Pour in 3 cups of vegetable broth and 4 tablespoons of soy sauce into the mixture, stirring to combine.
Add the softened rice noodles to the pan, tossing gently to ensure even coating and absorption of the broth.
Season with ground black pepper to taste. Continue stirring until the noodles have absorbed the majority of the liquid, approximately 5-7 minutes.
Remove from heat, garnish with chopped green onions, and serve with lemon wedges for an added zest.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4736 mg | 206% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 40.7 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1060 mg | 82% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3622 mg | 77% | |
*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.
