Vegetarian Pancit Bihon

This is my recipe version of Vegetarian Pancit Bihon, adapted from the classic Filipino noodle dish served at parties or large gatherings. The amount of ingredients have been scaled down in this recipe for a family meal. This is a basic stir-fried dish that's easy to put together. The mixed vegetables of cabbage, carrots, green beans, celery, mushrooms are stir-fried with garlic and onions, and cooked together with the silky rice noodles. Seasonings of vegetarian fish sauce and soy sauce, plus citrusy lemon are poured all over to coat the noodles and vegetables. This was inspired by a recipe of Liren Baker of Kitchen Confidante, one of the contributors to the new We Cook Filipino Cookbook, edited by Jacqueline Chio Lauri.

Prep Time30

Cook Time25

Total Time55

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Vegetarian Pancit Bihon

Servings: people

Calories: 11kcal

Author: Elizabeth Ann Quirino

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