This Filipino Pancit Bihon is a staple at all of my family get togethers. It is a rice noodle dish that is loaded with vegetables and served with a sprinkle of green onions and spritz of fresh citrus juice. It is packed with flavor and filling enough to serve as a main dish. It’s something that I used to have at almost weekly growing up and it’s a dish that I am extra excited to share with you today.
Pancit comes in many different forms, and today I am specifically showing you how to make Pancit Bihon, which uses “Bihon” or rice sticks, vegan chicken and vegetables. Shoutout to my mom for sharing this recipe with us! This recipe is specifically an adaptation of her recipe from our ebook, Planting Our Roots.
This vegan pancit was the very first Filipino recipe that my mom made for me when I went vegan. I remember I was afraid that I was not going to be able to eat the Filipino foods that I grew up with ever again, but my mom couldn’t let that happen. Pancit was actually very easy for her to veganize and she began making only vegan pancit from then on.
Here is what you are going to need for this recipe:
A large wok: or the biggest pan you have.
Bihon noodles: These are made with rice and cornstarch, and are naturally gluten-free. We pick ours up at our local asian market, but any vermicelli noodle should work in its place.
Onion and garlic: Simple yet essential aromatic flavor base to start this dish off right. We usually use white or yellow onion, but we have seen this made with red onion as well.
Vegan chicken strips: although we did use a vegan chicken in place of the real thing, you can totally leave that out of that is not your thing! You can replace it with tofu, too.
Vegetables: Today we are using chayote, cabbage, zucchini, carrots and bok choy. Feel free to add more or less of each depending on what you have or prefer. Other vegetables that we like to sometimes add are snap peas, bell peppers, mushrooms, and celery.
Vegan chicken broth: Any vegetable broth will work, but I like to use this to bring in that “authentic” chicken flavor that my mom’s pancit used to have.
Soy sauce: Opt for tamari or even coconut aminos for a gluten-free pancit.
Sesame oil: This is totally optional but we sometimes like to add a quick drizzle at the end to bring in more flavor.
Salt and black pepper: Only add as needed. I never add extra salt since it doesn’t need any, I just add pepper.
Green onions: mixed in at the end or used as a garnish to finish off the dish
Calamansi juice or lemon juice: This is a must when you are serving the dish, it really brings everything together. Calamansi is preferred but sometimes hard to locate, so lemon is our second recommendation.
If you’re looking for more vegan filipino recipes, we’ve got you covered:
This Filipino Pancit Bihon is a staple at all of my family get togethers. It is a rice noodle dish that is loaded with vegetables and served with a sprinkle of green onions and spritz of fresh citrus juice. It is packed with flavor and filling enough to serve as a main dish.
1/4 cup low sodium soy sauce (or tamari for gluten-free)
Optional: 1/8 teaspoon sesame oil
Salt and black pepper, to taste
3 green onions, finely sliced
Calamansi juice or lemon juice
Place the rice noodles in a large bowl and cover them with lukewarm water. When the noodles are soft, after about 20 minutes, drain and set noodles aside.
In a wok or large saucepan over medium heat, add in the oil along with the onions and garlic. Sauté for 3 minutes.
Add in the vegan chicken and continue cooking until the onions are translucent, about 2 minutes more.
Add in the remaining vegetables along with a splash of the vegetable broth, and cook for 3-4 minutes or until tender.
Remove the pan from heat and transfer the vegetables to a strainer, being sure to reserve the liquid. Set the vegetables aside for now and add the liquid back into the hot wok, along with the remaining broth and soy sauce. Bring to a simmer and then add in the rice noodles by scooping them out of the water with tongs. Allow the noodles to simmer, for about 6-8 minutes, or until noodles are cooked through.
Add in the vegetables and vegan chicken, along with the green onions and sesame oil. Season with salt and pepper as desired. Gently toss with tongs until uniform.
Serve with calamansi or lemon and enjoy!
We like to chop all of the vegetables into similarly sized pieces so that they a ll good evenly.
We used purple cabbage for this but keep in mind that it may discolor the noodles. To prevent that, use green cabbage.
Feel free to change up the vegetables based on what you have at home!
If you do not have or do not want to use the vegan chicken, you can leave it out or swap it with finely diced tofu.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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