Vegetable Pancit

 INGREDIENTS

• 8 ounces rice vermicelli noodles
• 1 small white onion, finely diced
• 6 garlic cloves, finely minced
• 4-5 cups shredded veggies (cabbage, carrots, sugar snap peas, bok choy, etc.)
• 1 cup chicken broth
• 1/4 cup low sodium soy sauce 
• 1/8 teaspoon sesame oil
• Salt and black pepper, to taste
• 3 green onions, finely sliced
• Calamansi juice or lemon juice

INSTRUCTIONS

Place the rice noodles in a large bowl and cover them with lukewarm water. When the noodles are soft, after about 10 minutes, drain and set noodles aside.

In a wok or large saucepan over medium heat, add in the oil along with the onions and garlic. Sauté for 4 minutes.

Add in the remaining vegetables along with a splash of the chicken broth and a pinch of salt. Cook for 3-4 minutes or until tender.

Remove the vegetables from the wok and set them aside. If there is leftover liquid, just leave it in the wok.

To the wok, add in the remaining broth and soy sauce. Bring to a simmer and then add in the noodles. Allow the noodles to simmer for about 5-7 minutes, or until cooked through.

Add in the vegetables, green onions, and sesame oil. Gently toss with tongs until uniform. Season with salt and pepper as desired. 

Serve with calamansi or lemon and enjoy!

https://sweetsimplevegan.com/vegan-pancit-bihon/