Vegan Pancit Bihon / Vegan Filipino Rice Noodles
Today, I’m excited to share with you a delightful dish that captures the essence of traditional flavors while embracing a plant-based twist: Vegan Filipino Bihon.
Bihon holds a special place in the hearts of Filipinos and is often served during festive occasions and family gatherings. I remember this as a staple in every gathering and I remember my plate with a mountain of rice, Bihon, lechon and adobo! Traditionally, Bihon is a stir-fried noodle dish made with rice vermicelli noodles and an array of vibrant vegetables and proteins. In my vegan rendition, I’ve carefully crafted a recipe that pays homage to the flavors and cultural heritage of this beloved dish while embracing a plant-based alternative as I’ve been feeling a bit guilty about all the longganisa I’ve been consuming in the name of research lately.
One of the key components that give this Bihon its distinct taste is the umami-rich mushrooms infused with the flavors of the rice vinegar and coconut aminos. These fungi not only add a delightful depth of flavor but also contribute to the dish’s heartiness just as it would be if it had been made with meat.
I am happy to report it is loved by both meat and non-meat eaters alike!
Vegan Pancit Bihon / Vegan Filipino Rice Noodles
Course: Entree4
servings10
minutes25
minutes300-350
kcalIngredients
100 g Rice vermicelli noodles
8 oz Button mushrooms, sliced
1 medium Onion, diced
6 cloves Garlic, minced
1/8 cup Rice vinegar
1 Tbsp Coconut Aminos
1 medium Red bell pepper, julienned
1 1/2 cups Green beans, julienned
1 1/2 cups Carrots, julienned
1 1/2 cups Napa cabbage, cut into thin strips.
1 Tbsp Soy sauce
Calamansi/ Lemon
2 Tbsp Avocado oil / Other neutral oil
Salt and Pepper to taste
Directions
- Soak bihon / rice vermicelli noodles in warm water for 10-15 minutes until soft. Drain and set aside.
- Heat a wok or large skillet like this over medium-high heat. Add the oil and heat until shimmering.
- Add the sliced mushrooms to the wok and season with a pinch of salt. Cook for 2 minutes until the mushrooms have released moisture and pour in the rice vinegar and coconut aminos. Mix well. Allow it to simmer for 2-3 more minutes to infuse the flavors and mushrooms have softened. Take out mushrooms, set aside on a plate. Leave the remaining juices.
- Add the diced onions and sauté for 2-3 minutes until translucent. Then add the minced garlic and continue sautéing for another minute until fragrant.
- Add the julienned bell pepper, green beans, carrots, and Napa cabbage to the wok. Stir-fry for about 4-5 minutes until the vegetables are crisp-tender.
- Add the soaked rice vermicelli noodles and the mushrooms to the wok, followed by the soy sauce. Toss everything together to ensure the noodles and vegetables are well-coated with the sauce. Cook for an additional 2-3 minutes until heated through.
- Season with salt, pepper, and the juice of calamansi or lemon. Adjust the seasoning to taste.
- Serve.
Notes
- Nutritional Information per serving: Calories: 300-350 calories Total Fat: 12-15 grams, Saturated Fat: 1-2 grams, Trans Fat: 0 grams, Cholesterol: 0 milligrams, Sodium: 500-600 milligrams, Total Carbohydrates: 40-45 grams, Dietary Fiber: 5-7 grams, Sugars: 6-8 grams Protein: 5-8 grams
- **Note that these values are estimates and may vary depending on the exact ingredients and brands you use and amount of oil absorbed during frying. The dipping sauce is not included in this nutritional information.
