Vegetarian Pancit Bihon are Filipino rice noodles with veggies. It’s a fresh and simple stir-fry that cooks up in minutes! Rice noodles make it gluten-free.
Just when I thought I couldn’t make a classic Filipino pancit any other way, I found myself challenged to make Pancit Bihon vegetarian.
Part of it, I realize, was a mindset shift. After all, the way I learned how to make Pancit Bihon from my Tita Leah involved the arduous process of making a homemade pork broth, simmering for hours to infuse the rice noodles with its rich umami. The recipe I shared with you years ago, and the one I turn to over and over again, is my quick-and-easy version, opting for chicken broth and ground chicken and pork, meaning I can make this fiesta-ready noodle dish in just over half an hour, and any day of the week.
But I learned a few things when I decided to give pancit bihon a vegetarian twist. One, when you don’t use meat, the noodle dish cooks in significantly less time. Two, a well flavored vegetable stock and good seasoning makes you even forget about chicken or pork stock. Three, trumpet mushrooms, which I love for its meaty texture, is a delicious stand-in for chicken. And lastly, I love all the extra freshness and crunch when you make noodles with veggies!
And perhaps most important of all, this got a big thumbs up from my family.
MORE NOODLE DISHES TO TRY
Pancit Canton (Filipino Stir-Fried Noodles)
Pancit Bihon (Filipino Rice Noodles)
Vegetarian Pad Thai (Instant Pot)
Zucchini Noodles with Chicken and Tangy Peanut Sauce
Thai-style Meatballs with Rice Noodles
Vegetarian Pancit Bihon
- 4 cups vegetable stock
- 8 oz 227 grams bihon noodles (Philippine rice noodles)
- 1-2 tablespoons canola oil
- 1 medium onion finely diced
- 3 cloves garlic crushed
- 1 lb trumpet mushrooms sliced into bite sized pieces
- 6 oz firm tofu drained, dried, and cut into 1/2 inch pieces (optional)
- 3 tablespoons soy sauce
- 1 Tbsp vegetarian fish sauce substitute or regular fish sauce, to taste
- Ground pepper to taste
- 1 Chinese/Napa cabbage sliced
- 2 carrots julienne cut
- 2 stalks of celery sliced on bias
- 1 cup snow peas
- cilantro for garnish
- lemon wedges for garnish
- Meanwhile, bring the chicken stock to a boil in a large pot. Add noodles upon boiling, cook for about 3 minutes. Drain and set aside both stock and noodles.
- In a large wok, heat oil over medium-low heat. Sauté the onion and garlic. When the onion is transparent, add the mushrooms and tofu. Season with soy sauce, fish sauce, and pepper.
- Add vegetables, stirring occasionally. Add a little extra oil or broth to avoid sticking. When the vegetables are crisp yet tender, add all the noodles and the stock one cup at a time, taking care to not let the noodles get too soggy. Stir well until well incorporated.
- Garnish with cilantro and serve with a squeeze of lemon.