Pancit Bihon

Ingredients

• 8 oz Rice noodles (dry), soaked 15 minutes
• 3 tbsp Canola oil
• 6 cloves Garlic, minced
• 1 Yellow onion, sliced
• 2 Carrots, matchsticks
• 4 cups Green cabbage, shredded
• 1 ½ cups Green beans, cut on the bias
• 1 block Extra-firm tofu, cubed and browned
• 3 cups Low-sodium vegetable broth
• 3 tbsp Low-sodium soy sauce
• 1 tsp Black pepper
• 2 Lemon, cut into wedges
• 4 Scallions (green onions), sliced

Method

1. Brown the tofu cubes in a tablespoon of the oil and set them aside.
2. Fry the garlic in the rest of the oil until pale gold, 45 seconds, then add the onion for 3 minutes.
3. Add the carrots, beans and cabbage and stir-fry 4 minutes — they should stay bright and crunchy.
4. Lift the vegetables out. Pour the broth, soy sauce and pepper into the pan and bring to a boil.
5. Add the drained noodles and toss constantly for 4-6 minutes as they drink the broth. When the pan is nearly dry the noodles are done. Cooking them in the seasoned liquid rather than boiling them separately is the whole method.
6. Return the vegetables and tofu, toss, and serve with scallions and a great many lemon wedges. The squeeze at the table is not optional in a Filipino household.

Notes

✨ The restaurant touch

Squeeze the lemon yourself, at the table, over your own plate. It transforms the dish and it is meant to be done last.

🧒 For the kids

Noodles with vegetables cut small. Cut the black pepper in half.

🥡 Leftovers

Keeps 3 days. Refresh in a hot pan with a splash of broth.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.