Vegan Pancit Bihon

5 from 1 vote

Course: Main Course

Cuisine: Asian, Filipino

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: 2 big bowls

Calories: 485kcal

Author: Kelly

This spicy and savoury Vegan Pancit Bihon is a staple of Filipino parties! It comes together all in one pan, and it's just bursting with tofu and vegetables.

Print Recipe

US Imperial (Cups) - Metric (Grams)

Ingredients

2 tbsp cooking oil
4 oz vegan pork belly (*optional, see Note 1)
½ yellow onion
2 cloves minced garlic
2 Thai bird's eye chili peppers (*optional, omit for a non-spicy version)
1 carrot, julienned
1 cup snow peas or snap peas
1 rib celery, chopped (plus some celery leaves for topping, if you have them)
1 cup water or vegetable stock
4 oz bihon noodles (aka vermicelli or rice stick noodles)
4 oz firm or extra-firm tofu, cut into small cubes (see Note 2)
2 tbsp soy sauce
1 tbsp vegan fish sauce (*optional, sub with vegan oyster sauce or more soy sauce)
½ tsp ground black pepper
1 calamansi or key lime

Instructions

Sauté 1/2 yellow onion and 4 oz vegan pork belly (optional) in 2 tbsp cooking oil until the onions are soft and starting to brown at the edges.
Add the 2 cloves minced garlic, 2 Thai bird's eye chili peppers, 1 carrot, julienned, 1 cup snow peas or snap peas, and 1 rib celery, chopped and stir fry for a few more minutes, until the vegetables are soft and glistening.
Pour in 1 cup water or vegetable stock and 1/2 tsp ground black pepper.
Add 4 oz bihon noodles and 4 oz firm or extra-firm tofu, cut into small cubes.
Press the noodles into the liquid and continue stirring and cooking until the water is absorbed and the noodles are soft. Season with 2 tbsp soy sauce and 1 tbsp vegan fish sauce.
Squeeze in the juice of 1 calamansi or key lime to taste. Portion into bowls and serve.

Notes

Vegan Pork Belly: Can be left out, or subbed with five-spice tofu or marinated beancurd.
Tofu: Can be subbed with 1/2 cup of soy curls (30g dried) or homemade okara sausage.

Nutrition