Vegetarian Pancit Bihon
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This classic Filipino Vegetarian Pancit Bihon is a skillet-full of various vegetables and bihon noodles that can easily come together.
I have shared a lot of pancit noodle recipes on this site and on other food and recipe websites. But very few have been vegetarian. That all changed when I got an advanced copy of the new We Cook Filipino Cookbook, edited by Jacqueline Chio Lauri.
As I read through the thick cookbook , I was drawn to the Pancit Bihon recipe of a good friend, Liren Baker of Kitchen Confidante, food writer, recipe developer, and cookbook author. I have known Liren since our early days of food blogging more than a decade ago. All her recipes are spot-on, foolproof, and results are always a hundred percent deliciously perfect.
That said, I knew I just had to try making her recipe for Vegetarian Pancit Bihon Guisado. I did make some slight changes to the procedure though, because I did not have the complete list of ingredients shared in the recipe. But that was okay, the results of my pancit bihon version were delightful.
What is Pancit Bihon:
The Filipino Pancit Bihon is a classic noodle dish of stir-fried vegetables, thin rice noodles, with some pork bits, in a savory sauce that coats the noodles.
My version here is an all-vegetable recipe. It is absolutely wonderful to experience the wholesome goodness of the silky tendrils of noodles, and the assortment of crunchy vegetables all together in one pan flavored with patis, toyo, and hints of citrusy lemon.
In many instances, this is the backbone of Philippine cooking. Backyard vegetables are sliced small in serving pieces and stir fried together, then noodles are tossed in to extend the dish and add more servings.
When to serve Pancit Bihon:
Pancit dishes are almost always a party entrée for Filipinos. There is always a large platter of pancit in the middle of a feast – whether celebrating a birthday or at any big gathering. Pancit is also enjoyed for a family meal on weeknights or weekdays.
What ingredients are needed:
For this recipe, you will need:
Dried pancit bihon noodles
Vegetables – cabbage, green beans, celery, carrots
For the sauté – oil, garlic, onions, scallions
Vegetable broth
Tofu, preferably extra firm
Fish sauce, one that’s vegetarian
Salt and pepper
Calamansi or lemon juice
Toyo (Filipino soy sauce)
How to cook Vegetarian Pancit Bihon
This is a one-pan recipe, so all you need is a skillet to stir-fry everything together.
The mix of chopped vegetables on a bed of silky, thin, opaque rice noodles will be something you and your family will relish. When pancit is on the table, no one can resist those long languid noodles. The savory flavors, the crunchy textures and the salty aromas will lure everyone to come sit and eat all the pancit.
We’re celebrating with pancit.
We’re celebrating today, October 31st, the birthday of my late mother Lourdes “Lulu” Reyes Besa. This special-occasion dish of Vegetarian Pancit Bihon would have been just the right noodle entree she would have enjoyed. It is very similar to the many pancit dishes mom cooked and taught me in her lifetime. Serendipitously, Liren Baker, the inspiration of this vegetarian recipe, invited me on her The Kitchen Confidante Podcast to talk about my mom and my new culinary and history memoir Every Ounce of Courage. Take a listen here when you get the chance.
Vegetarian Pancit Bihon
Equipment
- Large skillet or Wok: 12 to 14 inches diameter
- Large bowl for soaking noodles
- chopping board
Ingredients
For the noodles:
- 8 ounces (225 g) Bihon dried noodles
- water to soak the noodles
For the stir-fry:
- 6 ounces Tofu, extra firm
- 6 Tablespoons vegetable oil, divided, use 4 Tablespoons to pan fry tofu; rest for stir-fry
- 4 cloves garlic, minced
- 1 whole medium-sized yellow onion, chopped
- 2 stalks celery, chopped
- 2 stalks scallions, chopped; divided, whites for stir-fry; green parts for garnish
- 1 Tablespoon patis (fish sauce); preferably vegetarian
- 2 to 3 Tablespoons low sodium soy sauce; like Tamari
- 2 to 3 cups vegetable stock
- 1 whole medium-sized carrot, peeled, sliced
- 1 pound (500 g) button mushrooms, sliced in halves
- 1 cup (100 g) green beans, edges trimmed, sliced in 1-inch length pieces
- 2 to 3 cups shredded cabbage strips
- 1/2 teaspoon ground black pepper
- 1 whole fresh lemon, sliced; for serving
Instructions
To prepare the bihon noodles:
- In a large bowl or container, add the dried bihon noodles. Pour enough water to soak the noodles.Keep the noodles soaking for 30 minutes till it softens. Then drain the water and set noodles aside.
To prepare the tofu:
- Get the whole piece of tofu and pat dry with paper towels.In the large skillet, add the 4 tablespoons of vegetable oil. When oil is hot enough over medium-high heat, add the tofu block to the skillet.Pan fry till the tofu is brown, around 5 minutes on each side. Use a turner or cooking spoon to gently turn over the tofu.When tofu is brown on all sides, remove from skillet and place on paper towels to remove excess grease.Cut up into 1-inch cubes. Set aside.
To stir-fry the Vegetarian Pancit Bihon:
- Using the same skillet, add the remaining 2 tablespoons of the oil.Over medium-high heat, stir-fry together the garlic, onions, white parts of scallions, and celery for about 2 minutes till soft and fragrant.
- Add the carrots and mushrooms. Stir around to incorporate with the rest of the ingredients.Pour the patis, soy sauce and vegetable stock. Mix well.
- Add the green beans and cabbage. Combine ingredients. Cover and cook for about 10 minutes till the vegetables are soft.To the skillet of vegetables and broth, add the pre-soaked noodles. Mix all the ingredients together, making sure the sauce coats the noodles, till it turns a light brown.Season with black pepper and mix everything. Cover and continue cooking for 8 to 10 minutes more for flavors to be absorbed and noodles to cook.
- Return the cubed fried tofu and add on top of the noodles and vegetables. Garnish with the scallion greens. Serve warm, with sliced lemons on the side.Tip: Individually, lemon juice can be squeezed and spritzed all over the pancit serving, adjusting to the taste preferences.
- To store: Leftover pancit bihon can keep in covered containers in the refrigerator for up to 4 to 5 days. This dish does not freeze well, as the noodles tend to get watery.
Cook's comments:
- Ingredients: This can be a flexible recipe. You can add more vegetables, mushrooms and varieties in season or your personal preference. Bihon noodles are sold at Asian markets or online sources for Filipino ingredients. In place of fresh lemons, you can also substitute with calamansi whether fresh or frozen concentrate, which gives the pancit that familiar flavor Filipinos love. Disclosure: The cookbook We Cook Filipino was an advanced copy and a gift from the authors. I was not paid to mention the book. But I highly recommend it as a great resource for healthy, wholesome Philippine cooking.
Nutrition
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