Vegan Pancit Bihon (Stir-Fried Rice Noodles)

Ingredients

• about 225 g Rice noodles
• 3 cups Mushroom broth
• 3 tbsp Soy sauce
• 3 cloves Garlic
• 1 medium Onion
• 1 cup Carrots
• 1 cup Cabbage
• 1/2 cup Green beans
• 2 tbsp Vegetable oil

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

Instructions

1. 1Measure the about 225 g rice noodles into a large bowl. Cover the noodles with warm water and let them soak for 10 minutes, or until they are softened.
2. 2While the noodles soak, prepare your vegetables. Finely mince the 3 cloves of garlic. Peel and finely chop the 1 medium onion. Peel and cut the 1 cup of carrots into 0.635 cm thick half-moons. Thinly slice the 1 cup of cabbage. Trim and cut the 1/2 cup of green beans into 2.54 cm pieces.
3. 3Heat 2 tbsp vegetable oil in a large wok or 30.48 cm skillet over medium-high heat, which is about 190°C.
4. 4Add the minced 3 cloves of garlic and the chopped 1 medium onion to the hot oil. Sauté for 2-3 minutes, stirring constantly, until the garlic is fragrant and the onion is softened and translucent.
5. 5Add the prepared 1 cup of carrots, 1 cup of cabbage, and 1/2 cup of green beans to the wok. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp. You want them to still have a slight bite.
6. 6Pour in the 3 cups of mushroom broth and 3 tbsp soy sauce. Stir to combine and bring the liquid to a gentle simmer, which is about 85°C. Let it simmer for 2 minutes.
7. 7Drain the softened about 225 g rice noodles and add them directly to the wok with the simmering broth and vegetables. Use tongs to toss the noodles gently, ensuring they are fully coated with the broth and mixed with the vegetables. Continue to cook for 3-5 minutes, tossing occasionally, until the noodles are tender and have absorbed most of the liquid, and the sauce has slightly thickened.
8. 8Serve the Vegan Pancit Bihon hot immediately.

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