Vegan Pancit Bihon

Ingredients

• 8 oz Bihon noodles (rice noodles)
• 3 cups Vegetable broth
• 3 tbsp Soy sauce
• 1 cup Carrots
• 2 cups Cabbage
• 1 cup Celery
• 1/2 Onion
• 3 cloves Garlic
• 1 cup Green beans
• 1 cup Pea pods
• 1 block Tofu (firm)
• 2 tbsp Oil

Instructions

1. 1Place the 8 oz of Bihon noodles in a large bowl and cover with warm water. Let them soak for 10 minutes, then drain the water completely.
2. 2Heat the 2 tbsp of oil in a large 12-inch wok or skillet over medium-high heat (350°F/175°C). Add the 3 cloves of minced garlic and the 1/2 chopped onion. Cook, stirring constantly, for 1 to 2 minutes until they smell fragrant and the onion starts to look translucent.
3. 3Add the 1 block of firm tofu, cut into 1-inch cubes, to the wok. Stir-fry for 3 to 5 minutes until the tofu is lightly browned on most sides.
4. 4Add the 1 cup of sliced carrots, 2 cups of shredded cabbage, 1 cup of sliced celery, and 1 cup of trimmed green beans to the wok. Stir-fry everything together for 3 to 4 minutes until the vegetables are slightly tender but still have a little crunch.
5. 5Pour in the 3 cups of vegetable broth and 3 tbsp of soy sauce. Bring the liquid to a rolling boil over high heat (400°F/200°C). Once boiling, add the soaked and drained 8 oz of Bihon noodles to the wok.
6. 6Stir-fry the noodles and vegetables continuously for 5 to 8 minutes, making sure to separate the noodles as they cook. Continue cooking until the noodles are tender and have absorbed most of the liquid. During the last minute of cooking, add the 1 cup of pea pods and stir to combine.
7. 7Serve the Vegan Pancit Bihon hot immediately.

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