VEGAN FILIPINO PANCIT BIHON

INGREDIENTS

• 4 ¾ cups water divided
• 1 8-oz bag of bihon or rice stick noodles
• 5 tablespoon low sodium soy sauce divided
• 1 teaspoon vegan bouillon paste or substitute 1 cube vegan bouillon
• ½ teaspoon organic granulated sugar
• 2 tablespoon neutral oil divided
• 1 14-oz package of extra firm tofu pressed and diced
• 2 tablespoon low sodium soy sauce
• 1 small onion chopped
• ¾ cup green beans sliced into 2-inch pieces
• 5 cloves garlic minced
• ¾ cup green cabbage cored and very thinly sliced
• ¾ cup carrots julienned
• ¾ cup celery sliced on a bias
• Salt to taste
• Freshly cracked black pepper to taste

To serve:

• Green onions sliced
• Calamansi (aka Filipino lemon) or substitute lemon wedges

INSTRUCTIONS 

1. Prepare the noodles: Boil 4 cups of water in a large pot. Place noodles in a large mixing bowl, then pour over the boiling water, continuously stirring the noodles for 2 minutes. Rinse and drain the noodles a couple of times in cool water to remove to the excess starch. Set aside. 
2. Make the pancit sauce: In a small bowl, whisk together ¾ cup of water, 3 tablespoon low sodium soy sauce, vegetable bouillon and sugar and set aside. 
3. Cook the tofu: Heat 1 tablespoon oil in a wok or pan over medium-high heat. Add tofu and pour over 2 tablespoon soy sauce. Pan-fry until golden brown. Set aside.
4. Cook the vegetables: Add 1 tablespoon oil to wok. Cook onion 1 minute, add green beans and cook an additional 7 minutes, or until onions begin to brown. Add garlic, cabbage, carrots and celery, and cook 2 minutes. Add pancit sauce to wok and bring to a boil. Reduce to simmer and cook until green beans are tender, about 2-3 minutes. 
5. Add noodles and quickly stir until coated in sauce. Then stir in tofu and remove from heat.  Season with salt and freshly ground black pepper, to taste. Garnish with green onions and serve with calamansi or lemon wedges. Enjoy!