Vegan Pancit Bihon (Filipino Rice Noodles)

Ingredients

• about 225 g Rice Noodles (Bihon)
• 1 cup Firm Tofu or Tempeh
• 1 cup Carrots
• 1 cup Cabbage
• 1/2 cup Celery
• 1 medium Onion
• 3 cloves Garlic
• 1/4 cup Soy Sauce
• 1 cup Vegetable Broth
• 2 tablespoons Vegetable Oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

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

Instructions

1. 1Place the about 225 g of Rice Noodles (Bihon) 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 well.
2. 2Heat the 2 tablespoons of Vegetable Oil in a large wok or 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the medium Onion, chopped, and the 3 cloves of Garlic, minced. Cook, stirring often, for 1 to 2 minutes, until the onion is softened and the garlic smells fragrant.
3. 3Add the 1 cup of Firm Tofu or Tempeh, cut into 1.27 cm cubes, to the wok. Cook, stirring occasionally, for 5 to 7 minutes, until the tofu or tempeh is lightly browned on all sides.
4. 4Add the 1 cup of Carrots, cut into thin matchsticks, the 1 cup of Cabbage, thinly sliced, and the 1/2 cup of Celery, thinly sliced, to the wok. Stir everything together and cook for 5 minutes, stirring often, until the vegetables are slightly tender but still have a slight crispness.
5. 5Pour in the 1/4 cup of Soy Sauce and the 1 cup of Vegetable Broth. Stir to combine and bring the liquid to a gentle simmer.
6. 6Add the drained about 225 g of Rice Noodles (Bihon) to the wok. Use tongs to toss the noodles with the vegetables and sauce, ensuring they are evenly distributed. Cook for 3 to 5 minutes, tossing frequently, until the noodles are tender and have absorbed most of the sauce. If the noodles seem dry, add a splash more vegetable broth.
7. 7Season the dish with the 1/4 teaspoon of Salt and the 1/4 teaspoon of Black Pepper. Toss one final time to distribute the seasonings evenly.
8. 8Serve the Vegan Pancit Bihon hot immediately.

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