Pancit Bihon [Filipino Rice Noodles]

Preparation of Pancit Bihon: fried rice noodles with vegetables and tofu in an umami-rich soy sauce. Perfect for a no-fuss, people-friendly, quick meal on weekdays or on special occasions!

Quick and Easy Vegetable Pancit Bihon Recipe

If, like us, you love quick and easy stir-fries like veggie chow mein, garlic sesame soba noodles, and brown rice stir-fries, then this Vegan Pancit Bihon has to be next on your list! It’s a great no fuss last minute meal, a home cooking classic, perfect for birthday parties and other special occasions.

This Filipino noodle stir-fry is inexpensive, made with pantry ingredients and whatever veggies and plant-based protein you have on hand, takes just 20 minutes to make, and is a one-pot, guaranteed recipe! The best part is that it’s one of the easiest last-minute meals you can make. Even the biggest hobby cook will find it a breeze!

What is pancit?

Pancit (also spelled pansit) is the umbrella term for noodle dishes in Filipino cuisine. There are several variations, named for the type of pasta used, the cooking method, the ingredients, and even the place of origin.

Panzit for example Canton refers to round egg noodles, Bihon to rice noodles, sotanghon to glass noodles, odong to yellow flour noodles, lomi to thick egg noodles and more.

Generally, pancit is cooked by mixing noodles with various other ingredients (like garlic, onions, greens, etc.), but they can also be braised or simmered in broth—or a bit of both. They are also often served with calamansi, also known as Filipino lemon/lime, to add a tangy-sour taste.

For our pancit bihon recipe, we prepared a vegan pancit bihon that combines chewy rice noodles that have been pre-cooked and then wok-fried with tofu and veggies, all tossed in an umami-rich, savory sauce and topped with fresh ones Lemon slices served.

Pancit ingredients

This pancit bihon recipe is based on simple, inexpensive staples and veggies from your fridge.

• pasta: This classic pancit bihon noodle recipe uses rice noodles. We used vermicelli, but rice noodles work too—found in most supermarkets and the international aisles of most major grocery stores.
• aromatics: Use garlic and onion (yellow, white or red) for flavorful vegetarian pancit.
• The vegetable: This vegetarian pancit recipe uses a simple combination of:
  • Sliced ​​celery
  • Shredded carrots
• Protein: We used tofu for this vegan pancit recipe, but you can also use tempeh or vegan ham, like vegan chicken.
• vegetable broth: Use regular or low-sodium broth or vegan chicken broth.
• oil: Use any high heat neutral cooking oil, like canola oil, vegetable oil, etc. Peanut oil would also work.
• soy sauce: We use regular soy sauce (coconut aminos or tamari if gluten-free) and mushroom soy sauce (also called mushroom stir-fry sauce or vegan oyster sauce) for depth and umami.
• Lemon lime: If you can get Calamansi, use it. Otherwise, slices of lemon or lime are great for serving with the vegetable pancit bihon.

What else could I add to Bihon noodles?

• sweetener: Some pancit sauce recipes combine the saltiness of soy sauce with a little sugar (or maple syrup). Start with a teaspoon and increase to taste.
• Black pepper: Season to taste.
• sesame oil: A drizzle added towards the end can add extra flavor.
• Canton noodles: Use a combination of Bihon and Canton noodles (aka “flour stick noodles”). Some brands contain egg, so make sure they’re vegan. They take a little longer to cook than rice noodles, so add them to the broth first.
• other vegetables: Veggie pancit can use any veggies you have on hand. Some that work particularly well are snow peas, shredded cabbage, peppers, mushrooms (wood ear, shiitake, oyster mushrooms), broccoli, bok choy, bean sprouts, zucchini, and green beans. Frozen vegetables also work.
• Green Onions: To garnish the vegan pancit. Parsley would work too.

How to make Vegan Pancit Bihon?

• 1) First, slice the celery, dice the onion, mince the garlic and grate the carrots.

• 2) Then heat the oil in a large wok or deep skillet over medium-high heat.
• 3) Once hot, add onion, garlic, celery, carrot, and tofu (or seitan) and cook for a few minutes, stirring frequently, until vegetables are tender.

• 4) Then remove the vegetables from the pan and set aside. Meanwhile, add the vegetable broth to the pan and bring to a boil.

• 5) Add rice noodles and soy sauce and stir.

• 6) Once most of the broth has been absorbed and the noodles are tender, stir the vegetable and tofu mixture back into the pancit and continue cooking until the remaining broth is absorbed.

• 7) Finally, serve in bowls along with slices of lemon/lime (or Kalamansi). Enjoy!

You can enjoy the vegetable pancit bihon on its own or with a side of white rice, vegan bread (like pandesal) or puto (steamed rice cakes).

recipe notes

• To save time: Use pre-shredded ingredients or use a food processor’s chopper disc/mandolin to prepare on the fly.
• Cut the vegetables evenly: This will also ensure they cook evenly.
• Be careful not to overcook the pasta: They can get sticky/heavy.
• Use what’s available: Experiment with adding plant-based proteins and vegetables that are available to you, with or in place of the basic vegetables.
• Use a sufficiently large pan: When frying, it’s best to use your largest pan so ingredients aren’t too stacked and can cook evenly.

Storage Instructions

Allow the vegan pancit bihon to cool, then store any leftovers in an airtight container Fridge for 4-5 days.

You can also freeze it for up to 3 monthsThaw in the fridge overnight if needed.

You can enjoy leftovers chilled, at room temperature, or reheated (either in a skillet or microwave for 1-2 minutes with a splash of water to avoid drying out).

More vegan wok recipes

Photos by Alfonso Revilla