Vegan Pancit Bihon

Pancit is a noodle dish that is very popular in the Philippines (where I lived for a few months in my early 20s).  It usually has at least one, often several, kinds of meat in it, but earlier this year I had a hankering for pancit so I devised a vegan version packed full of vegetables.  It's not extremely authentic, but it's tasty!

Vegan Pancit Bihon

1 tsp - 1 Tbsp oil, for frying

3 cloves garlic

1/2 head green cabbage, sliced thin  

1 carrot, sliced or julienned

1 celery stalk, sliced or julienned

1 tsp grated ginger

1/4 cup soy sauce

1 Tbsp rice vinegar

salt and pepper

1 package rice stick noodles

1 package tofu, seasoned and baked according to the tofu recipe on this blog

Prepare the rice stick noodles according to the instructions on the package.  (Usually you just put the noodles in very hot water for 15 minutes or so; it's easy.)

Heat a wok or large pan over medium-high heat. Add oil.  Add garlic and saute for 30 seconds, or until fragrant.  Add fresh ginger and saute for 15-30 seconds more.  Add carrots and celery, and saute until carrots are tender, about 2 minutes.  Add cabbage and saute about 5 minutes more until all the vegetables are cooked and wilted.  As the vegetables are cooking, add the soy sauce and rice vinegar.

Once the vegetables are thoroughly cooked, toss them with the rice noodles and add salt and pepper to taste.  Top the noodles with the tofu.

I like mine with tons of lime juice squeezed on top.  You could also top them with cilantro or green onions, if you're in the mood.