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.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Course Lighter Bite, Main
Cuisine Filipino
Servings 2
Ingredients
200gbihon noodlesor thin rice vermicelli
2tablespoonsvegetable oil
150gshiitake mushroomssliced
1small brown onionthinly sliced
4clovesgarlicthinly sliced
1large carrotjulienned
150ggreen beans
4spring onionsjulienned
1red bell pepperjulienned
½small cabbagethinly shredded
Calamansi to serveor lime
Sauce
2tablespoonsvegan oyster sauce
3tablespoonssoy sauce
200mlveg stock
1teaspoonsugar
Instructions
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 garlic then 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 your Vegan Bihon Pancit hot with calamansi or lime.