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Pancit Bihon
Filipino stirfry rice noodlesÂ
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course
Main Dish, Traditional
Cuisine
diabetic friendly, gluten free, International, Kids choice, One pot, Summer, Vegan, Vegetarian
Servings
8
people
Calories
300
kcal
Ingredients
1x
2x
3x
for the noodles
500
grams
rice noodle
1
litre
drinking water
for Vegetable mix
1
medium
Onion
yellow or purple, Sliced thin.
1/2
tsp
garlic
minced
1/4
cup
celery
sliced thin
1
cup
carrots
cut as matchsticks
3
cups
Cabbage
purple and savory, shredded
1
cup
snow peas
(optional)
Sauces and condiments
2
tbsp
peanut oil
5
tbsp
soy sauce
(use gluten free if you prefer)
Garnish
1/4
cup
spring onions
cut as one inch pieces
1
tbsp
garlic scapes
(optional)
lemon
Sliced to serve
Instructions
Boil the water.
Put the noodles in a pan and pour the water over it to soak completely for 3 minutes or as per the pack instruction.
Drain the softened noodles and set aside
Place a seasoned wok to heat and add the peanut oil.
Saute the sliced onion and garlic
Once the onion is translucent add the vegetables and toss well to coat with the oil.
Saute for two minutes and add the softened noodles and soysauce.
Toss well so the sauce coats the vegetable and the noodles and they are evenly distributed.
Saute for two minutes and remove from heat. Check the seasoning.
Serve warm with lemon wedges, spring onions and garlic scapes
Notes
You can use Napa cabbage, savory cabbage or any other variety. Vary the vegetables as per the availabilty.
Nutrition
Calories:
300
kcal
Carbohydrates:
62
g
Protein:
5
g
Fat:
4
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Sodium:
717
mg
Potassium:
361
mg
Fiber:
4
g
Sugar:
5
g
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