Pancit Bihon Recipe
This pancit bihon stir-fries chewy rice noodles, crisp veg, and sweet soy-lacquered tofu in a garlicky tamari bath that means business. It’s fully vegan, 100% gluten-free, and tastes like you spent way more time than you did. This is weeknight Filipino comfort food leveled all the way up, and ready to make a mess of your blouse.
Servings: 8 Cups
Calories: 209kcal
Cost: $6
Equipment
- wok optional
Ingredients
For the Optional Tofu:
- 9 oz. fried tofu or air-fried tofu (made from 14 oz. of fresh tofu)
- 2 tablespoons sriracha
- 2 tablespoons kecap manis
The Guisado:
- 4 teaspoons olive oil
- 1 cup onion diced
- 2 teaspoons garlic minced
- 2 bird’s eye chilies thinly sliced
- ½ teaspoon achiote powder optional
- 2 cups green beans cut into 2-inch sections
- 1 cup carrots sliced or ridge cut
- 1 cup sugar snap peas sliced
- 3 cups napa cabbage chopped
Pancit Stock:
- 3 tablespoons tamari
- 3 tablespoons vegetarian oyster sauce
- 1 tablespoon sriracha
- 4 cups unsalted vegetable stock or water
The Noodles and Garnishes:
- 8 oz. dried rice vermicelli noodles or Filipino bihon
- 1 tablespoon fried shallots
- 2 tablespoons chives thinly sliced
- 2 bird’s eye chilies thinly sliced
Instructions
- Combine the sriracha and kecap manis in a medium bowl. Add the fried tofu whole and toss until coated. Set aside.
- Heat olive oil in a large wok or skillet over medium heat. After 90 seconds, when the oil is hot, add the onion and cook for 3 minutes, stirring occasionally.
- Add the garlic, chilies, and achiote powder (if using) and sauté for 1-2 minutes until the garlic is fragrant
- Add the green beans, carrot, sugar snap peas, and napa cabbage and cook for 2 minutes, stirring occasionally.
- Whisk together tamari, vegetarian oyster sauce, sriracha, and vegetable stock in a medium bowl to form the pancit stock.
- Pour the pancit stock into the pan of cooking vegetables. Bring to a boil over high heat.
- Add the noodles and toss with tongs for 3-4 minutes until the noodles are just tender and have absorbed most of the liquid.
- Slice the prepared tofu and gently fold it into the cooked noodles. Transfer to a serving dish and garnish with fried shallots, chives, and sliced chilies.
Notes
🍳High Anxiety:
Use a high-sided skillet or wok so you have plenty of room for tossing without decorating your stovetop with noodles.
🎤 Let Me See That Tong:
Tongs make it way easier to mix noodles and veggies without wrecking the texture. Just keep those noodles movin’.
Nutrition
Calories: 209kcal | Carbohydrates: 38g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 847mg | Potassium: 279mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3145IU | Vitamin C: 29mg | Calcium: 102mg | Iron: 2mg