Chestnut Free Vegan Filipino Pancit

Total time45 min

Prep time20 min

Cook time25 min

4.7

(13)

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Ingredients

4 servings

For the noodles

8 oz dried rice vermicelli noodles (bihon)

For the sauce

3 tbsp soy sauce
2 tbsp calamansi juice or lime juice
1 tbsp oyster sauce
1 tsp sesame oil
½ tsp ground black pepper

For the stir-fry

2 tbsp vegetable oil, divided
8 oz extra-firm tofu, pressed and cut into ½-inch cubes
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
2 medium carrots, julienned or cut into thin matchsticks
1 cup green beans, trimmed and cut into 1-inch pieces
2 cups green cabbage, thinly shredded
1 cup vegetable broth
3 stalks green onions, cut into 1-inch pieces

For serving

calamansi wedges or lime wedges, for serving (optional)
sliced green onions, for serving (optional)

Instructions

1
Place the rice vermicelli noodles in a large bowl and cover with warm water. Soak for 8–10 minutes, until pliable and just barely tender but still slightly firm — they will finish cooking in the wok. Drain through a colander and set aside.
2
In a small bowl, whisk together the soy sauce, calamansi juice, vegan oyster sauce, sesame oil, and black pepper. Set the sauce aside.

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