Vegan Pancit Bihon (Filipino Rice Noodles)

Ingredients

• 1 lb Bihon Rice Noodles
• 4 cups Vegetable Broth
• 1/4 cup Soy Sauce
• 4 cloves Garlic
• 1 medium Onion
• 1 cup Carrots
• 1 cup Cabbage
• 1/2 cup Green Beans
• 1 block Tofu
• 2 tbsp Vegetable Oil

Instructions

1. 1Place the 1 lb Bihon Rice Noodles in a large bowl and cover them with warm water. Let them soak until they are softened, about 5-10 minutes.
2. 2While the noodles soak, prepare your vegetables: mince the 4 cloves of garlic and thinly slice the 1 medium onion. Cut the 1 cup of carrots into matchsticks, thinly slice the 1 cup of cabbage, and trim the ends off the 1/2 cup of green beans. Cut the 1 block of tofu into 1-inch cubes.
3. 3Heat the 2 tablespoons of vegetable oil in a large wok or 12-inch skillet over medium-high heat, about 375°F (190°C). Add the minced garlic and sliced onion and sauté for 1-2 minutes until they are fragrant and the onion is translucent.
4. 4Add the 1-inch cubes of tofu to the wok. Cook, stirring occasionally, for 5-7 minutes until the tofu is golden brown on all sides.
5. 5Add the julienned carrots, sliced cabbage, and trimmed green beans to the wok. Stir-fry for 5 minutes until the vegetables are tender-crisp.
6. 6Pour in the 4 cups of vegetable broth and the 1/4 cup of soy sauce. Bring the liquid to a rolling boil over high heat, about 400°F (200°C).
7. 7Drain the soaked rice noodles and add them to the boiling liquid in the wok. Gently toss the noodles with the vegetables and tofu. Cook for 3-5 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the liquid.
8. 8Serve the Vegan Pancit Bihon hot.

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