Pancit Bihon [Filipino Rice Noodles]

How to make pancit bihon: stir-fried rice noodles with vegetables and tofu in an umami-rich soy-based sauce. Perfect for a fuss-free, crowd-pleasing, quick weekday meal or on special occasions!

Quick and Easy Vegetable Pancit Bihon Recipe

If you love quick and simple stir-fried meals like veggie chow mein, garlic sesame soba noodles, and brown rice stir-fries like us, then this vegan pancit bihon must be next on your list! It’s a great fuss-free last-minute meal, a comfort food classic, perfect at birthday parties, and other special occasions as well.

This Filipino noodle stir-fry dish is inexpensive, made with pantry ingredients and whatever veggies and plant protein you have to hand, comes together in just 20 minutes, and is a one-pot, guaranteed crowd-pleaser! Best of all, it’s one of the easiest last-minute meals you can make. Even the most amateur kitchen cook will find it a breeze!

What Is Pancit?

Pancit (also spelled pansit) is the umbrella term used to describe noodle dishes in Filipino cuisine. There are multiple variations named after the type of noodles used, cooking method, ingredients, and even place of origin.

For example, pancit canton refers to round egg noodles, bihon to rice vermicelli, sotanghon to glass noodles, odong to yellow flour noodles, lomi to thick egg noodles, and more.

Generally, pancit is cooked by sautéing noodles with various other ingredients (like garlic, onions, vegetables, etc.). However, they can also be braised or cooked in broth – or a bit of both. They’re often also served with calamansi, aka Philippine lemon/lime, to add a tangy sour flavor.

For our pancit bihon recipe, we’ve made a vegan pancit bihon, combining chewy rice noodles par-boiled then stir-fried with tofu and vegetables, all tossed in an umami-rich, savory sauce and served with fresh lemon slices.

Pancit Ingredients

This pancit bihon recipe relies on simple, inexpensive pantry staples and veggies from your fridge.

• Noodles: This classic pancit bihon noodles recipe uses rice noodles. We used vermicelli noodles, but rice stick noodles will also work – found in most supermarkets and the international aisle of most major grocery stores.
• Aromatics: Use garlic and onion (yellow, white, or red) for aromatic veggie pancit.
• The vegetables: This vegetarian pancit recipe uses a simple combination of:
  • Sliced celery
  • Shredded carrots
• Protein: We used tofu for this vegan pancit recipe, but tempeh or vegan mock meat, like vegan chicken, also works.
• Vegetable broth: Use regular or reduced-sodium broth or vegan chicken broth.
• Oil: Use any neutral, high-heat cooking oil, like canola oil, vegetable oil, etc. Peanut oil would also work.
• Soy sauce: We use regular soy sauce (coconut aminos or tamari if gluten-free) and mushroom soy sauce (also called mushroom stir-fry sauce or vegan oyster sauce) for depth and umami.
• Lemon/Lime: If you can source calamansi, use it. Otherwise, lemon or lime slices work wonderfully to serve with the vegetable pancit bihon.

What Else Could I Add To Bihon Noodles?

• Sweetener: Some pancit sauce recipes combine the saltiness of soy sauce with a little sugar (or maple syrup). Start with a teaspoon and increase to taste.
• Black pepper: To season to taste.
• Sesame oil: A drizzle added towards the end can add extra flavor.
• Canton noodles: Use a combination of bihon and canton noodles (aka ‘flour stick noodles’). Some brands contain egg, so make sure they’re vegan. They take slightly longer to cook than rice noodles, so add them to the broth first.
• Other vegetables: Veggie pancit can use whatever veggies you have to hand. Some that work particularly well include snow peas, shredded cabbage, bell peppers, mushrooms (wood ear, shiitake, oyster mushrooms), broccoli, bok choy, bean sprouts, zucchini, and string beans. Frozen veggies will also work.
• Green onions: To garnish the vegan pancit. Parsley would also work.

How to Make Vegan Pancit Bihon?

• 1) First, slice the celery, dice the onion, mince the garlic, and shred the carrots.

• 2) Then, heat the oil in a large wok or tall skillet over medium heat.
• 3) Once hot, add the onion, garlic, celery, carrot, and tofu (or seitan), and cook for several minutes until the vegetables have softened, stirring often.

• 4) Then, remove the vegetables from the pan and set aside. Meanwhile, add the vegetable broth to the pan and bring it to a boil.

• 5) Add the rice noodles and soy sauces, and stir.

• 6) Once most of the broth is absorbed, and the noodles are tender, stir the vegetable tofu mixture back into the pancit and continue to cook until the remaining broth is absorbed.

• 7) Finally, serve in bowls along with lemon/lime slices (or kalamansi). Enjoy!

You can enjoy the vegetable pancit bihon alone or with a side of white rice, vegan bread (like pandesal), or puto (steamed rice cakes).

Recipe Notes

• To save time: Use pre-shredded ingredients or use a food processor shredding disk/ mandoline to prep in no time.
• Cut the veggies evenly: This will ensure they cook uniformly, too.
• Be careful not to overcook the noodles: They can become sticky/stodgy.
• Use what’s available: Along with or instead of the basic vegetables, experiment with adding the plant proteins and veggies you have available.
• Use a large enough pan: Whenever stir-frying, it’s best to use your largest pan so the ingredients aren’t too stacked and can cook evenly.

Storage Instructions

Allow the vegan pancit bihon to cool, and then store any leftovers in an airtight container in the refrigerator for 4-5 days.

You can also freeze it for up to 3 months, thawing it in the fridge overnight when needed.

You can enjoy the leftovers chilled, at room temperature, or reheated (either in a skillet or microwave for 1-2 minutes with a splash of water to avoid drying out).

More Vegan Stir-Fry Recipes

Photos by Alfonso Revilla