Vegan Pancit Bihon with Shiitake Mushrooms

Ingredients

• about 340 g Rice Noodles (bihon)
• about 225 g Shiitake Mushrooms (sliced)
• 1 cup Carrots (julienned)
• 2 cups Cabbage (shredded)
• 1/2 cup Celery (sliced)
• 1 Onion (chopped)
• 3 cloves Garlic (minced)
• 3 cups Vegetable Broth
• 1/4 cup Coconut Aminos
• 1 tbsp Sesame Oil

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

Instructions

1. 1Soak the rice noodles in warm water for 10-15 minutes, or until softened. Drain well.
2. 2In a large wok or skillet, heat sesame oil over medium heat. Sauté onion and garlic until fragrant.
3. 3Add the shiitake mushrooms, carrots, cabbage, and celery. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
4. 4Pour in the vegetable broth and coconut aminos. Bring to a simmer.
5. 5Add the soaked rice noodles to the wok and toss to combine with the vegetables and sauce.
6. 6Cook, stirring frequently, until the noodles are tender and have absorbed most of the liquid.
7. 7Serve hot.

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