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.
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