Vegan Pancit Bihon and Canton
Author: 
Recipe type: vegan
Cuisine: filipino
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
This vegan Pancit Bihon and Canton is a classic Filipino dish that’s often served during the holidays and at many celebrations. Chewy noodles are stir-fried with vegan chicken and vegetables, then tossed in the most delicious and savory sauce. The best part? All you need is one pot and about 30 minutes to prepare this crowd-pleasing dish – seriously … after you make it once, it will be requested over and over!
Ingredients
  • • 1-ounce dried shiitake mushrooms
  • • 3 tablespoons vegetable oil, divided
  • • 1 pound vegan chick’n pieces
  • • 1 ½ teaspoons kosher salt, divided, plus more to taste
  • • 1 ½ teaspoons fresh cracked black pepper, divided, plus more to taste
  • • 1 tablespoon sesame oil
  • • 1 large white onion, thinly sliced
  • • 12 cloves fresh minced garlic
  • • 4 large carrots, julienned
  • • 4 cups green beans, washed, trimmed, and cut in half
  • • 8 cups chopped cabbage
  • • ¼ cup vegan fish sauce
  • • 4 cups vegan chick'n broth
  • • ½ cup low-sodium soy sauce
  • • ⅓ cup vegan oyster sauce
  • • 8 ounces canton noodles
  • • 8 ounces bihon noodles
  • • ½ cup fresh lemon juice
  • • Fried garlic, for garnish
  • • Lemon wedges, for serving
Instructions
  1. Rehydrate the dried mushrooms in 1 cup of boiling hot water for 20 minutes. Once rehydrated, slice thinly. Reserve the soaking water and set both aside.
  2. Meanwhile, heat the vegetable oil in a very large pot or wok over medium heat. Once the oil is hot, add the chick’n pieces, season with 1 teaspoon of salt and 1 teaspoon pepper. Using the back of a wooden spoon or scissors, break the chick’n pieces up and continue to cook, stirring often, until heated through, 5 to 6 minutes. Remove from the pot and set aside.
  3. Heat the sesame oil in the same pot over medium heat. Once the oil is hot, add the onion, garlic, carrots, green beans, and cabbage. Season with the vegan fish sauce and ½ teaspoon salt and pepper. Stir fry the veggies until their tender, but not overcooked, 8 to 10 minutes. If you’re pot or wok isn’t big enough, you might have to do this in batches.
  4. Meanwhile, place the vegan beef broth, soy sauce, and vegan oyster sauce in a bowl, whisking to combine. Set aside.
  5. Remove the stir-fried veggies from the pot and set aside with the chick’.
  6. Place the reserved broth into the same pot over medium-high heat. Once it starts to simmer, reduce the heat to medium and gently add the canton noodles into the broth. Cover and simmer until the noodles soften, 1 to 2 minutes.
  7. Next, add the bihon noodles and cover once again to steam and soften them, 1 to 2 minutes.
  8. Once the noodles are softened, let them simmer in the broth until they soak up most of the liquid, 3 to 5 minutes. Add the reserved veggies, chick’n pieces and lemon juice, tossing gently to combine.
  9. Transfer the pancit to a large serving dish. Garnish with fried garlic and serve with fresh lemon wedges, and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-pancit-bam-i-pancit-bisaya/