Vegan Bihon Pancit, is a quick and easy Filipino noodle dish made with stir-fried mushrooms and vegetables in a rich savoury sauce. Great as a quick lunch or light dinner.
Ingredients of Note
Pancit Bihon Noodles are a popular type of noodle in the Philippines. They are usually made with rice flour and cornstarch. They differ a bit from other thin rice noodles and they can be hard to find. If you can’t find them then any type of thin rice noodle or vermicelli would work.
Vegan Oyster Sauce is a vegan variety of stir-fry sauce. It can be labelled in many different ways. Look for something called Vegetarian Stir Fry Sauce or Vegetarian Mushroom Sauce. They are usually quite easy to find in larger supermarkets and Asian food stores. You can also source this type of sauce online.
Calamansi is a citrus fruit variety popular in the Philippines and other South-East Asian we found this impossible to find where we live so opted to just use limes. If you can find them then great but limes or lemons will work as well.
Serving Vegan Bihon Pancit
Vegan Bihon Pancit is a versatile dish that can be served as a lunch or light dinner or as a side dish as part of a larger meal. They are quick and easy to put together. For a heartier meal, you could add some tofu or tempeh.
You can use any vegetables that stir-fry well. We added what we enjoy but you could add tenderstem broccoli, snap peas, bok choy or anything you like or is in season. For a quicker easier cook you could just add a bag of ready prepared stir-fry vegetables.
Vegan Bihon Pancit (Filipino Noodles)
- 200 g bihon noodles or thin rice vermicelli
- 2 tablespoons vegetable oil
- 150 g shiitake mushrooms sliced
- 1 small brown onion thinly sliced
- 4 cloves garlic thinly sliced
- 1 large carrot julienned
- 150 g green beans
- 4 spring onions julienned
- 1 red bell pepper julienned
- ½ small cabbage thinly shredded
- Calamansi to serve or lime
- 2 tablespoons vegan oyster sauce
- 3 tablespoons soy sauce
- 200 ml veg stock
- 1 teaspoon sugar
- Place the noodles in a bowl of room temperature water so that they begin to soften.
- Heat the oil in a wok or large pan over medium-high heat. Once hot add the shiitake mushrooms. Stir to coat them in the oil and continue to stir-fry until they have released most of their liquid and are turning golden brown around the edges, around 5 minutes.
- Add the sliced onion and continue to stir-fry until soft and translucent, around 4 minutes.
- Add the rest of the vegetables, carrot, green beans, spring onions, red bell pepper and cabbage. Stir everything together and stir fry until the vegetables have softened, around 4 minutes.
- Mix all the ingredients for the sauce in a small mixing bowl and pour into the pan. Stir well to coat the vegetables in the sauce.
- Drain the noodles from the water they have been soaking in and add them to the pan. Stir to incorporate the noodles in the vegetables and the sauce. Continue to cook stirring regularly until the noodles are soft. This took 3 minutes for us but this will depend on the type of noodles you are using. Soaking the noodles beforehand will reduce the cooking time.
- Taste and adjust the seasoning. We didn't have to add any additional salt but did add a good pinch of freshly cracked black pepper.
- Serve hot with calamansi or lime.