Vegan Pansit Bihon
I have been wanting to write down specifics for my veganized Pansit Bihon but has never gotten to it, so a couple of weeks ago, I decided to take some photos while making it. Though I still haven't come up with a straightforward recipe, I'm hoping this is helpful for those of you who are curious about it.
I normally sautee with water or broth, but since the kind of noodles I'm using (rice sticks) thrives in oil, the chopped onion and (lots of) garlic were done the conventional (olive oil) way. Add to that the vegetables which in this case are: carrots, green beans and celery. Cabbage and peapods would be good too. Season with soysauce and freshly ground black pepper. Be generous! Add about 1/2 cup vegetable broth, let it boil and cover for a couple of minutes.
Keep more vegetable broth handy, as you can see here, it evaporates pretty quickly as you cook the vegetables. I use Imagine Foods no-chicken broth, but you could also use water mixed with vegan veggie cubes.
I add 3 or so more cups of broth to the wok as I remove the cooked vegetables from it. When the broth starts to boil, it's time to add the noodles. One by one- that is. I think most noodle packages would tell you to soak them in water for so long, or to boil them separately in water before adding to the dish. I would not soak this kind of noodles (bihon), which is- rice sticks made from rice, cornstarch and water, to keep them from sticking together.
Because they're unsoaked, the noodles are crispy, but they soften up pretty quickly once they come in contact with the boiling broth. Make sure to drizzle a little more olive oil in the wok to keep the noodles manageable. Once the noodles have absorbed all of the broth, which happens quickly as you are constantly stirring, put back the set aside veggies and season with more soysauce and freshly ground black pepper according to your taste.
I use wooden spoons on both hands to mix the noodles since I usually make a big batch (16 oz. versus the 8 oz. package) and it gets pretty heavy and hard to manage with only one.
There you have it... and a messy kitchen. Get the chopsticks out, and don't forget the lemon slices!
I normally sautee with water or broth, but since the kind of noodles I'm using (rice sticks) thrives in oil, the chopped onion and (lots of) garlic were done the conventional (olive oil) way. Add to that the vegetables which in this case are: carrots, green beans and celery. Cabbage and peapods would be good too. Season with soysauce and freshly ground black pepper. Be generous! Add about 1/2 cup vegetable broth, let it boil and cover for a couple of minutes.
Keep more vegetable broth handy, as you can see here, it evaporates pretty quickly as you cook the vegetables. I use Imagine Foods no-chicken broth, but you could also use water mixed with vegan veggie cubes.
I add 3 or so more cups of broth to the wok as I remove the cooked vegetables from it. When the broth starts to boil, it's time to add the noodles. One by one- that is. I think most noodle packages would tell you to soak them in water for so long, or to boil them separately in water before adding to the dish. I would not soak this kind of noodles (bihon), which is- rice sticks made from rice, cornstarch and water, to keep them from sticking together.
Because they're unsoaked, the noodles are crispy, but they soften up pretty quickly once they come in contact with the boiling broth. Make sure to drizzle a little more olive oil in the wok to keep the noodles manageable. Once the noodles have absorbed all of the broth, which happens quickly as you are constantly stirring, put back the set aside veggies and season with more soysauce and freshly ground black pepper according to your taste.
I use wooden spoons on both hands to mix the noodles since I usually make a big batch (16 oz. versus the 8 oz. package) and it gets pretty heavy and hard to manage with only one.There you have it... and a messy kitchen. Get the chopsticks out, and don't forget the lemon slices!
posted by kaivegan at
2:37 PM
13 Comments:
Oh yum.
This looks great - can't wait to try it. Now if I could only find a good recipe for vegan lumpia...
Wow! Love the step-by-step instructions. And the final outcome... what can i say? Tremendous, obviously!
I LOVE rice noodles but never really knew how to make them. I'll be trying this out for sure!! Thanks!
oh love the play by play :)
thanks!
Teddy
I love colorful veggie food! This looks so good.
Looks delicious!
Holy doodle! That looks and sound wonderfully good. The picture of the finished product is making me hungry.
You inspired me with these photos to try a noodle dish. So I did, yesterday - and it went down a treat with the whole family. You've also inspited me to create another blog, all about the food in our home. Thanks :)
Hazel (Northern Ireland)
I've definitely taken note of this.. I hope I can find those noodles. I can practically smell the savory broth..mmm
Thanks for sharing your recipe. Although we are not vegetarians, we do eat a lot of vegetables and often have guests who are vegans. This will come in handy next time they visit.
Wonderful recipe!
Just wondering, when you add the rice noodles, by one-by-one do you mean one package at a time?
I'm a 15 year old vegetarian (been a lacto-ovo for 5 years, trying to go vegan), and I was thinking about making some pancit for my Valentine's day potluck at school...I tried cooking pancit once and it flopped because I didn't know how to cook the noodles and add to the vegetables (I had soaked the noodles in hot water for 20 minutes, and they turned out mushy!)...I was wondering if you could type out the recipe in a recipe format (like, what to set the heat to when sauteeing, how much oil to add, how many cups or so of vegetable, the size of the packet of rice noodles) and send it to me at christiansoldier92@yahoo.com...I would really appreciate it if you could, but if you can't, that's okay too. Thanks!
I know someone with a vegan lumpia recipe. His name is Mero Cocinero Karimi and he has a blog
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