Vegan Pancit Bihon (Filipino Noodles)

Ingredients

• about 225 g Bihon noodles (rice noodles)
• 2 cups Vegetable broth
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• 4 cloves Garlic
• 1 medium Onion
• 1 cup Carrots
• 2 cups Cabbage
• 1/2 cup Green beans
• 1/2 cup Celery
• about 225 g Tofu

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 225 g of Bihon noodles in a large bowl and cover them with warm water. Let them soak for 10 minutes, then drain the noodles completely.
2. 2Place a 30.48 cm wok or large skillet over medium-high heat (around 190.6°C / 190°C). Add the 1 tbsp of sesame oil and let it heat until it shimmers.
3. 3Add the 4 cloves of minced garlic and the 1 medium chopped onion to the hot oil. Stir and cook for 2-3 minutes, until the onion looks softened and translucent.
4. 4Add the about 225 g of tofu, cut into 2.54 cm cubes, to the wok. Cook for 5-7 minutes, turning occasionally, until the tofu is golden brown on most sides.
5. 5Add the 1 cup of carrots, cut into matchsticks, the 2 cups of cabbage, roughly chopped, the 1/2 cup of green beans, trimmed and cut into 2.54 cm pieces, and the 1/2 cup of celery, cut into 1.27 cm slices. Stir-fry everything together for 3-5 minutes, until the vegetables are slightly tender but still have a bit of crispness.
6. 6Pour in the 2 cups of vegetable broth and the 3 tbsp of soy sauce. Stir to combine and bring the liquid to a gentle simmer.
7. 7Add the drained about 225 g of Bihon noodles to the wok. Use tongs or two spatulas to toss the noodles with the vegetables and sauce. Continue to stir-fry for 3-5 minutes, or until the noodles have absorbed most of the liquid and are tender.
8. 8Serve the Vegan Pancit Bihon hot immediately.

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