Vegetarian Pancit Bihon

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 in a serving dish.
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5 from 1 vote
Course Main Course
Cuisine Asian, Filipino, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 202kcal
Author Liren Baker


  • 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 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.


Serving: 1servings | Calories: 202kcal | Carbohydrates: 37g | Protein: 7g | Fat: 3g | Sodium: 1109mg | Potassium: 633mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3315IU | Vitamin C: 40mg | Calcium: 137mg | Iron: 2.1mg
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