Pregnancy Friendly Vegan Filipino Pancit
Total time45 min
Prep time20 min
Cook time25 min
4.7(13)
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Learn more āIngredients
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
- Ā½ tsp ground black pepper
For the stir-fry
- 2 tbsp vegetable oil, divided
- 8 oz extra-firm tofu, pressed and cut into Ā½-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 8ā10 minutes, until pliable and just barely tender but still slightly firm ā 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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