Here's a vegan version of an all-time favorite Filipino noodle dish that is made with tofu, vegetables, sotanghon and pancit bihon. It is quick and easy to cook, and can be served in any occasion!
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: Entree
Cuisine: Filipino
Servings: 6
Calories: 312kcal
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Ingredients
160gramssotanghon
2tablespoonsoil
1blocktofucubed
2clovesgarlicminced
½mediumonionminced
¼cupchayotejulienned
¼cupgreen beansjulienned
⅛cupcarrotsjulienned
3-4cupswater
2tablespoonssoy sauce
1 ½tablespoonssalt
1tablespoonsvegetarian oyster sauce
1tablespoonsesame oil
250gramspancit canton noodles
quarter size cabbagechopped
Instructions
Fill a medium-sized bowl with water and soak the sotanghon (cellophane) noodles for 30 minutes. It’s important not to soak longer than this time or noodles will get soggy and clump together.
Pre-heat pan over medium heat, about 2 minutes, then add oil and fry tofu until it turns golden brown.
Once tofu is golden brown, add garlic, onion and saute until fragrant, about 2 minutes.
Then add chayote, baguio beans, carrots and sauté for about 2 minutes.
Add water, soy sauce, salt, vegetarian oyster sauce, sesame oil, pepper and mix until just combined, then cover for a minute.
Mix in pre-soaked sotanghon noodles, pancit canton noodles, cabbage and cook for about 1 minute. Best served immediately.