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Pancit Bihon [Filipino-Inspired Rice Noodles]
How to make this Filipino-Inspired pancit bihon: stir-fried rice noodles with vegetables and tofu in an umami-rich soy-based sauce. Perfect for a fuss-free, crowd-pleasing, quick weekday meal or on special occasions!
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Dinner, Lunch
Cuisine:
Asian
Diet:
Vegan
Servings:
4
servings
Calories:
313
kcal
Author:
Terrence Paschal
Cost:
1.35
Equipment
Knife set
Mixing Bowl
Measuring spoons
Measuring Cups
Ingredients
1
tablespoon
of oil
1
small
onion,
diced
3
garlic cloves,
minced
2
celery stalks,
diced
½
block
of extra firm tofu,
pressed, drained and diced or 8oz of seitan, diced
2
carrots,
shredded
4
cups
of veggie broth
8
ounces
of rice noodles
1
tablespoon
of soy sauce
1
tablespoon
of mushroom soy sauce
1
lemon
Instructions
In a wok, or large pan, heat oil. Cook onions, garlic, celery, tofu or seitan, and carrots.
When vegetables have softened, remove from pan and set aside in a bowl.
Add vegetable broth to wok, bring to a boil and add rice noodles, soy sauce, and mushroom soy sauce.
Once majority of broth has been absorbed, add vegetable mix to wok. Continue to cook until all broth has been absorbed.
Serve in bowls and garnish with lemon slices.
Notes
Cut the veggies evenly:
This will ensure they cook uniformly, too.
Be careful not to overcook the noodles:
They can become sticky/stodgy.
Use what’s available
: Along with or instead of the basic vegetables, experiment with adding the plant proteins and veggies you have available.
Use a large enough pan
: Whenever stir-frying, it’s best to use your largest pan so the ingredients aren’t too stacked and can cook evenly.
Nutrition
Calories:
313
kcal
|
Carbohydrates:
60
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
1601
mg
|
Potassium:
287
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
5611
IU
|
Vitamin C:
18
mg
|
Calcium:
53
mg
|
Iron:
2
mg