Vegetarian Pancit Bihon
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 300 g dried rice vermicelli noodles
- 250 g firm tofu, cubed
- 1 carrot, julienned
- 200 g cabbage, roughly chopped
- 3 tbsp gluten-free soy sauce (tamari)
- 3 garlic cloves
- 250 ml vegetable stock
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 489 kcal
- Protein
- 16.5 g
- Carbohydrate
- 65 g
- of which sugars
- 3.6 g
- Fat
- 16.1 g
- of which saturates
- 1.8 g
- Fibre
- 3.8 g
- Salt
- 2.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice vermicelli noodles in boiled water for 6-7 minutes until just soft, then drain.
- 2
Heat the vegetable oil in a large wok and fry the garlic for 30 seconds, then add the tofu and fry for 4-5 minutes until lightly golden.
- 3
Add the carrot and cabbage and stir-fry for 3 minutes until starting to soften.
- 4
Pour in the vegetable stock and tamari and bring to a simmer.
- 5
Add the noodles and toss well for 2-3 minutes until they have soaked up the sauce.
- 6
Serve immediately.
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