Growing up, pancit bihon was one of my favorite Filipino noodle recipes. Of course…it’s like a dream bowl of pasta that represents long life. I’m all about these threads of light rice noodles soaked up with savory seasonings. To make a basic pancit bihon is so easy and sets the foundation for more add-ins as you please. As a vegetarian recipe, this pancit is healthy, low fat, and satisfying all at once. Master this, and you’ll be ready to evolve into more ingredients, and wow guests at the dinner table as they come.
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I have always been a meat, fish, and seafood lover…as many Filipinos are. However, my body loves vegetarian dishes the most. I can eat this light, but filling, meal anytime of the day and any day of the week. I don’t feel too busog (really full tummy) and I have the energy I need to get me through a day of mom-life and boss-life without slowing my roll before the sun sets.
When I make this vegetarian base recipe for pancit bihon, it still brings back that comforting flavor my tastebuds grew to love, but with a feeling that I can eat this whenever I want. I like that and I hope you like it too!
WHATS GOOD ABOUT VEGETARIAN PANCIT BIHON
- Rice noodles are light and gluten-free.
- Simple base recipe to add in any meats, protein, and more vegetables as you wish.
- Vegetable broth and mirepoix add savory flavor without added fats.
- Cooks up in less than 10 minutes once on the stove.
- A satisfying dish while being one of the healthiest Filipino noodle recipes.
FUN FACTS about Pancit
- You can 99% be sure to find pancit at every Filipino party, birthday, or gathering.
- Pancit has long noodles. Noodles mean “long life” to Filipinos and a lot of Asians.
- Pancit is a dish that is easy to make for a crowd, and also symbolize longevity, perfect for New Year’s Eve and Lunar New Year celebrating.
- Pancit is the perfect starter recipe, if you’re new to eating Filipino food.
- Pancit is kid-friendly!
What is Pancit?
Pancit (or pansit) is one of the most well known Filipino noodle recipes. There are many variations of pancit. Too many to count.
What is beautiful about pancit, is that many kinds of pancit represent different areas in the archipelago of the Philippines. Each island and region has specialty pancit recipes that show off the resources and people of that locale.
My family is from Bacolod and I grew up on pancit guisado, the most popular of pancit recipes (imo). Also, pancit malabon and pancit palabok are specialties that have always been represented in my family and flavors I am more than familiar with.
Nowadays, since you can find Filipinos everywhere on this planet, pancit may still be made according to where the family’s ancestors are from, but is also becoming more customized towards the person’s preferences of ingredients and basically, favorite recipe regardless of family history.
Many kinds of noodles are used for pancit. Commonly you have rice noodle, but there is also bean noodle and many more. Egg noodles are used in pancit canton, the kind I love to make when I have guests over.
Overall, a solid pancit recipe has a few signature elements to it which is noodle, mire poix, soy sauce, and stock. From this, you can start making pancit and evolve it into as many variations as you like.
INGREDIENTS
This recipe cooks up fast. Prep your mise en place so you can have a successful meal in ten minutes once the veggies hit the pan.
NOTE: Keep the veggies crisp! It’s an absolute must.
- rice vermicelli noodle
- vegetable stock
- soy sauce
- oyster sauce – There are gluten-free versions that work well as well as vegan options. Oyster sauce can be called vegetarian, but it is not vegan. You can omit this ingredient if you wish.
- oil – olive oil or neutral oil for sautéing the mirepoix
- garlic – minced
- onions – sliced lengthwise
- celery – medium thick, cut diagonal
- carrots – medium thick, julienne
- salt and pepper – to taste
- lemon – garnish
EQUIPMENT
Large wok with lid or braiser pan with lid
spatula – for sautéing
long metal tongs – necessary for tossing the noodles
How to Make Easy Vegetarian Pancit Bihon
The key is having the rice vermicelli noodle. Also fresh vegetables so the mirepoix has flavor, considering this is a very light and simple recipe.
Be sure your ingredients are out and prepped because this recipe is a fast dinner recipe.
- Heat your braiser pan or wok very well. Add some oil.
- Sauté the garlic and onions just a bit, till fragrant.
- Quickly add the carrots and celery. Sauté those for a quick 30 seconds.
- Add the broth and let it simmer hard.
- Add the rice noodle directly on top and lower the flame a little.
- Close the lid to let the noodles begin to soften.
- Lift the lid off and begin to toss and turn the noodles in the broth. Add the soy sauce and oyster sauce (if you are using oyster sauce).
- Gently toss and turn the noodles very well to incorporate with the broth and soak it all up. Add a little broth as needed. The noodles should soak up ALL the broth and sauces. This is not a saucy dish. The goal is for the noodles to cook by softening and absorbing all the broth and sauce.
- As you toss and fold the noodles and ingredients all together, the sauces will begin to be completely soaked into the noodles. Do not over add sauce or it will be a mushy dish.
- Taste the noodle to ensure perfect soft texture. Not al dente, but pleasingly soft and never mushy.
- Remove from the heat and add salt and pepper to taste.
- Serve right away, with lemon on the side for squeezing over.
Here are some links to the gluten free oyster sauce and gluten free soy sauce if you want to skip a drive to the store.
ADD INS AND VARIATIONS
- add green cabbage and snow peas
- try with mushrooms
- add protein like fried previously frozen tofu at the end, or if you eat meat, add chicken, pork, or shrimp
- have it with spicy chili oil on the side
- make it with chicken broth instead of veggie broth if you eat meat
- garnish with egg and scallions
- sprinkle fish sauce when sautéing
**Sesame oil…the one ingredient I have hesitation about when making pancit. While it goes amazing with many Asian dishes, I don’t really notice it in too many Filipino noodle recipes. It’s a very noticeable flavoring so unless you really love it, you don’t need to add it.
TRY THIS: Pancit Canton with Shrimp: Filipino Noodle Stir-Fry
WHAT TO SERVE WITH Pancit
- rice
- side of baby bok choy
- complete the entire meal with a side of rice, and main dish of roasted meat like chicken skewers or spicy firecracker salmon
- don’t forget lemon on the side and spicy sauces as you wish
Questions
Can I store leftover pancit?
Yes. Pancit is delicious as a leftover because the noodles soak a lot of flavor. Place in an airtight glass container. Reheat on the stove or microwave. Add a teaspoon of water or broth to soften the noodles.
Do not keep your noodles out longer than two hours.
Is this gluten free?
Yes, you can just use GF sauces.
Can I freeze this?
No. It will be soggy.
Easy Healthy Vegetarian Pancit
Equipment
- large braiser pan or non stick pan large enough to cook everything quickly and evenly
- small bowl put veggies aside
- spatula sauté veggies
- long metal tongs toss noodles
Ingredients
- 8 oz rice noodle vermicelli one pack
- 2 tbsp oil olive oil or neutral
- 3 garlic cloves minced
- ½ large onion sliced lengthwise
- 3 celery stalks/ribs thin sliced on the diagonal
- 1 large carrot thin sliced on the diagonal
- 1 cup green cabbage (optional) sliced lengthwise about ¾" wide and 3" long
- 2 cups vegetable broth or chicken broth
- 3 tbsp soy sauce regular or gluten free
- 1½ tbsp oyster sauce regular, vegan, or gluten free
- salt to taste
- pepper to taste
- lemon wedges garnish
Instructions
- Prep all ingredients.
- Heat pan on high heat. Add oil.2 tbsp oil
- Mix the vegetable broth, soy sauce, and oyster sauce in a bowl and set aside. It may seem like quite a bit of liquid but it will all get soaked up by the noodles.2 cups vegetable broth, 3 tbsp soy sauce, 1½ tbsp oyster sauce
- Sauté the garlic and onions one minute. Add the carrots. 2 minutes.3 garlic cloves, ½ large onion, 1 large carrot
- Add the vegetable broth mixture and bring it to high simmer.
- Place the dry rice noodles directly in the pan in the broth.8 oz rice noodle vermicelli
- Use your tongs to turn and mix the noodles with the broth until softened. Gently coat the noodles, and turn and toss. Once they are soft they will start to soak in all the broth.
- Add the celery.3 celery stalks/ribs
- Gently keep incorporating the noodles with everything until they soak up all the broth. Really unravel the noodles using tongs or pasta tongs/spoon so the noodle threads ave very evenly seasoned with the sauce.The noodles should be evenly colored and be completely flexible and bouncy, becoming translucent.Taste test a few noodles to check softness. They need to be soft, not al dente. They should not be mushy and all the broth should be absorbed.
- Add a little broth if needed, two tablespoons at a time as necessary. Although, you shouldn't have to add anymore. Keep gently folding the noodles around so it gets evenly coated and absorbs the broth and soy sauce mix.
- Add cabbage.Salt and pepper to taste.1 cup green cabbage (optional), salt, pepper
- Remove once the noodles are soft and there should not be any wet liquid left in the pan. Do not keep the noodles over the heat so they don't get mushy.
- Now put the pancit in a serving bowl. Do not keep pancit in the hot pan unless serving right away so your vegetables don't overcook.
- Serve immediately with fresh lemon or calamansi for squeezing over, and enjoy!lemon wedges
Notes
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- add green cabbage and snow peas
-
- add protein like fried tofu at the end, or if you eat meat, add chicken, pork, or shrimp
-
- have it with spicy chili oil on the side
-
- make it with chicken broth instead of veggie broth if you eat meat
-
- garnish with egg and scallions
-
- sprinkle fish sauce when sautéing
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