Vegetarian Vegan Filipino Pancit

Total time45 min

Prep time20 min

Cook time25 min

This vibrant noodle stir-fry brings together golden, crisp-edged tofu with a rainbow of carrots, green beans, and shredded cabbage, all tossed with tender rice vermicelli in a glossy, savory-sweet sauce built on soy sauce, calamansi, and a touch of sesame oil. The noodles soak up broth right in the wok, so every strand turns out fully cooked and deeply seasoned rather than gummy or bland. Quick stir-frying keeps the vegetables snappy while the tofu stays crisp on the outside and tender inside, giving the whole dish great contrast in texture. Finished with a scatter of green onions and a bright squeeze of citrus, it's the kind of one-pan meal that feels festive enough for a gathering but easy enough for a weeknight. This version is a great fit for a vegetarian table, delivering all the classic pancit flavor without any meat or fish in the mix. Serve it hot straight from the wok for the best chew and texture.

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Ingredients

4 servings

For the noodles

8 oz dried rice vermicelli noodles (bihon)
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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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