Vegan Pancit Bihon

🛒 Ingredients

• #Noodles & Protein;
• 250g dried rice vermicelli (bihon)
• 150g firm tofu, cubed and lightly pan‑fried (optional)
• #Vegetables;
• 1 small onion, sliced
• 3 garlic cloves, minced
• 1 medium carrot, cut into thin matchsticks
• 1 cup green beans, trimmed and cut into 3 cm lengths
• 1 cup cabbage or napa cabbage, shredded
• ½ red bell pepper, sliced thinly
• ½ cup celery or spring onions, sliced
• #Seasoning & Sauce;
• 3 tbsp neutral cooking oil
• 4 tbsp light soy sauce
• 1 tbsp mushroom sauce or vegetarian oyster sauce
• 1 tbsp fresh calamansi or lime juice
• 1 tsp sugar (optional, to balance flavour)
• ½ tsp ground black pepper
• 150–200ml vegetable stock or water
• Extra calamansi/lime wedges for serving

👩‍🍳 Instructions

1. 1

   Soak noodles: Place rice vermicelli in warm water for 8–10 minutes until soft; drain well and set aside.

2. 2

   Sauté aromatics: Heat oil in a large pan or wok over medium heat. Fry onion until soft, add garlic and cook until fragrant — do not burn.

3. 3

   Cook vegetables: Add carrot, green beans, and bell pepper first; stir‑fry for 2–3 minutes. Add cabbage and tofu, then toss for another minute.

4. 4

   Make the sauce: Pour in soy sauce, mushroom sauce, sugar, pepper, and stock/water. Bring to a gentle simmer.

5. 5

   Combine: Add the drained noodles and toss everything gently with tongs until the noodles absorb all the liquid and colour evenly — do not over‑stir or noodles will break.

6. 6

   Finish: Drizzle with calamansi juice, toss once more, and turn off heat.

7. 7

   Serve: Plate immediately with extra calamansi wedges on the side for squeezing over before eating.