Vegan Pancit Bihon (Egg-Free)

Ingredients

• 8 oz Bihon Rice Noodles
• 2 cups Vegetable Broth
• 1/4 cup Soy Sauce
• 1 medium Onion
• 3 cloves Garlic
• 1 cup Carrots
• 1 cup Cabbage
• 1/2 cup Green Beans
• 1/2 cup Shiitake Mushrooms
• 8 oz Tofu
• 2 tbsp Cooking Oil
• 1/2 tsp Black Pepper

Instructions

1. 1Place the 8 oz Bihon Rice Noodles in a large bowl and cover with warm water. Let them soak for 10 to 15 minutes, or until they are softened but not mushy. Drain the noodles thoroughly in a colander.
2. 2Prepare your vegetables: Finely chop the 1 medium Onion and mince the 3 cloves Garlic. Cut the 1 cup Carrots into thin matchsticks. Thinly slice the 1 cup Cabbage. Trim the ends off the 1/2 cup Green Beans and cut them into 1-inch pieces. Slice the 1/2 cup Shiitake Mushrooms. Cut the 8 oz Tofu into 1/2-inch cubes.
3. 3Heat 2 tbsp Cooking Oil in a large 12-inch skillet or wok over medium-high heat (375°F / 190°C). Add the chopped 1 medium Onion and minced 3 cloves Garlic. Cook, stirring frequently, for 2 to 3 minutes until they are softened and fragrant.
4. 4Add the cubed 8 oz Tofu to the skillet. Cook, stirring occasionally, for 5 to 7 minutes until the tofu is lightly browned on all sides.
5. 5Add the matchstick 1 cup Carrots, sliced 1 cup Cabbage, 1-inch 1/2 cup Green Beans, and sliced 1/2 cup Shiitake Mushrooms to the skillet. Stir-fry everything together for 3 to 4 minutes until the vegetables are tender-crisp.
6. 6Pour in the 2 cups Vegetable Broth and 1/4 cup Soy Sauce. Bring the liquid to a gentle simmer over medium-high heat (375°F / 190°C).
7. 7Add the drained 8 oz Bihon Rice Noodles to the simmering liquid in the skillet. Use tongs to gently toss and stir the noodles with the vegetables and sauce. Cook for 5 to 8 minutes, stirring often, until the noodles are fully cooked and have absorbed most of the liquid. The noodles should be tender.
8. 8Stir in the 1/2 tsp Black Pepper. Serve the Vegan Pancit Bihon hot.

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