Vegetarian Pancit Bihon (Filipino Rice Noodles with Veggies)
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.
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
Ingredients
- 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 (see notes), 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
Instructions
- Meanwhile, bring the 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 reserved stock 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.
Notes
Nutrition
Comments
COOKBOOK
Thanks for this recipe!:) I substituted miso paste for the fish sauce and it works well too :) Hope my colleagues will like it tomorrow! Thanks again!
So, you cook the bihon in veggie stock, and then strain the noodles with a large pot underneath to catch and then reuse the veggie stock later?
Hi Jessica, yes, that’s correct, and one way to do it. Or, if you have a pasta pot with a strainer, that also works. You can also use tongs to transfer the bihon noodles into another bowl, leaving any remaining broth in the cooking pot. I hope that helps!
I am allergic to oysters and fish sauce. Can I leave them out?
Hi Deborah, please see my notes in the recipe card! I have a recipe for a vegan fish sauce that will work perfectly in your case!
Can I use other types of rice noodles. For example rice vermicelli.
Hi Elizabeth, you can certainly use other noodles such as rice vermicelli – however the consistency will be different!
This is an excellent recipe for vegetarian. Just use mushroom sauce instead of fish sauce.
Thank you! Mushroom sauce is a great idea!
Fish sauce isn’t vegetarian.
Hi Sara, that is correct, and I recommend my homemade vegan fish sauce (which is made with mushrooms) in this recipe. I only offer regular fish sauce as an option to those who are able to use it.
Great change , no meat but Do not miss it. I also sliced some celery on an angle . Your broth is the secret to this delicious dish. Enjoyed this so much. Give it a try!
I am so glad that you enjoyed the pancit! Proof that it can still be delicious meatless. Thank you for coming back to let me know!
If you guys wanna make this dish gluten free, leave out the soy sauce or get gluten free soy sauce. Regular soy sauce has gluten
Great tip! Thanks, Kat!
Hello, can we order from u this vegetarian pancit bihon?
Sorry, Agnes, I do not offer catering. I hope you try the recipe, though. It is very easy!
Made this delicious recipe tonight!
So glad you liked it, Alexis!
Can dried trumpet mushrooms be used and if so, how should they be prepared?
Hi Irene, yes you can use dried trumpet mushrooms! I recommend bringing some water to a boil, and rehydrating the mushrooms in boiling water in a bowl for about 30 minutes. Hope this helps!
I like how the first sentence in a vegetarian dish is Meanwhile bring chicken stock to a boil.
Thanks for catching that typo, Ed. I’ve updated the recipe!
what a fun dish, hadn’t ever eaten or worked with these ingredients, so thank you for the introduction!