Red Meat Allergy Friendly Vegan Filipino Pancit

Total time45 min

Prep time20 min

Cook time25 min

Red Meat Allergy Friendly Vegan Filipino Pancit

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the noodles

8 oz dried rice vermicelli noodles (bihon)
Annie Chun's Gluten Free Rice Noodles Pad Thai Pad Thai Brown Rice Noodles Lotus Foods Organic Forbidden Pad Thai Rice Noodles Lotus Foods Tarditional Pad Thai Rice Noodles Simple Truth Organic Pad Thai Rice Noodles - Brown
See all

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!