Vegan Pancit Bihon

Delight in the vibrant, flavor-packed taste of Vegan Pancit Bihon, a plant-based twist on the classic Filipino stir-fried noodle dish. This quick and easy recipe combines tender rice noodles with a colorful medley of fresh vegetables like cabbage, carrots, snap peas, and bell peppers, all sautéed in a savory soy sauce and vegetable broth blend. Crispy golden tofu adds a protein-rich element, while aromatic garlic and onions infuse every bite with irresistible fragrance. Perfect for weeknight dinners or celebratory gatherings, this versatile recipe is naturally gluten-free (with GF soy sauce) and comes together in just 40 minutes. Serve with a squeeze of fresh lemon for a zesty finish, and enjoy this wholesome, crowd-pleasing meal that’s as nourishing as it is delicious!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams rice noodles (bihon)
• 2 tablespoons vegetable oil
• 3 units garlic cloves, minced
• 1 medium red onion, sliced
• 1 medium carrot, julienned
• 2 cups green cabbage, shredded
• 1 medium red bell pepper, julienned
• 1 cup snap peas, trimmed
• 4 tablespoons soy sauce, gluten-free if needed
• 2 cups vegetable broth
• 200 grams tofu, firm, cubed
• 2 units scallions, chopped
• 0.25 teaspoon black pepper
• 4 units lemon wedges, for serving

Directions

Step 1

Soak the rice noodles in warm water for about 10-15 minutes or until soft. Drain and set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and sliced onion until the onion becomes translucent.

Step 4

Add the carrots, cabbage, bell pepper, and snap peas to the skillet. Stir-fry for about 3-4 minutes or until the vegetables are just tender.

Step 5

Pour in the soy sauce and vegetable broth, and bring the mixture to a gentle simmer.

Step 6

Add the soaked and drained rice noodles to the skillet. Toss everything together until the noodles are fully coated and heated through, about 3-4 minutes.

Step 7

Gently stir in the cooked tofu and chopped scallions. Season with black pepper to taste.

Step 8

Transfer to a serving platter and serve warm with lemon wedges on the side for squeezing over the noodles.

Nutrition Facts

Serving size	1619.2 grams (1619.2g)

Amount per serving	% Daily Value*
Calories	1701

Total Fat 48.60g	62%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 18.20g
Cholesterol 0mg	0%
Sodium 5251mg	228%
Total Carbohydrate 253.40g	92%
Dietary Fiber 28.60g	102%
Total Sugars 34.00g
Protein 60.90g	122%

Vitamin D 0IU	0%
Calcium 1724mg	133%
Iron 14mg	79%
Potassium 3211mg	68%

*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.

Source of Calories

Fat: 25.8%

Protein: 14.4%

Carbs: 59.8%