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Stir-Fry Noodles and Vegetables

This Stir-Fry Noodles and Vegetables  is an all-vegetable version of the pancit bihon dish Filipinos are familiar with. I used dried Chinese noodles or 'bihon' for this dish instead of the cellophane or 'sotanghon' in the original recipe of the cookbook. The best thing about this noodle dish is that it is versatile and forgiving. You can use vegetables in season or those most accessible to you. The addition of lemon and calamansi flavors to the dish further makes it an appealing, hearty entree for any occasion. This was inspired by a recipe from the cookbook "Farm to Table Asian Secrets" by
(Tuttle Publishing). This recipe serves 2 to 4.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner, Lunch
Cuisine: Asian
Keyword: Vegetables Stir-Fry Noodles
Servings: 2 people
Calories: 228kcal
Author: Asian in America

Equipment

  • large skillet or wok

Ingredients

  • 4 cups (1 liter) low-sodium vegetable stock
  • 250 gram (8 oz.) dried rice noodles or Filipino Pancit Bihon noodles
  • 2 Tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 whole onion sliced
  • 2 cups sliced broccoli
  • 2 cups sugar snap peas edges trimmed
  • 1 bundle (3 cups) shredded bok choy
  • 2 large carrots peeled, julienne strips
  • 1 whole large red bell pepper sliced
  • 1 teaspoon salt
  • 1/2 teaspoon -ground black pepper
  • 1 teaspoon granulated sugar
  • 3 stalks scallions cut into 1-inch pieces
  • 1/4 cup soy sauce
  • 3 Tablespoons fresh lemon juice plus lemon wedges for serving
  • 2 Tablespoons calamansi juice fresh or frozen

Instructions

  • In a medium-sized stockpot, over medium high heat, heat and boil the vegetable stock. After it has boiled, remove the vegetable stock from the stove. Soak the noodles for about 20 minutes. Then drain the noodles and set aside.
    Note: do not soak the noodles too long or they get mushy.
  • In a large skillet or wok, over medium high heat, add the vegetable oil. Saute the garlic and onions for 1 to 2 minutes.
  • Add the broccoli, and snap peas. Then add the chopped bok choy. Blend ingredients well. Season with salt and black pepper.
  • To the skillet of vegetables, add the carrots and red bell pepper slices. Stir ingredients together and add the sugar.
  • Take the bihon noodles and separate them with a fork if needed. Place the noodles into the vegetable mixture.
  • Sprinkle the soy sauce, lemon and calamansi juice all over. Toss and combine the ingredients well.
  • Garnish with scallions and additional wedges of lemon or slices of calamansi. Serve warm.
  • Cook's comments: The author suggests serving chili paste such as sambal oelek in small dishes on the side. The original recipe used cellophane or sotanghon noodles. Feel free to use sotanghon if preferred.
  • Author's Cooking Tips: In the cookbook, the author mentions pancit is a potluck favorite for many Filipinos and Asians. The versatility of the dish for any occasion is one of the reasons for that. The author also suggests these additional tips: if you have fried shallots or crisp fried garlic on hand, sprinkle them on top of this dish. Or if you have tofu, mushrooms or egg, feel free to add to this recipe if desired.
  • About the Author: Patricia Tanumihardja is an experienced food writer and an expert on Asian and sustainable farm-to-table cooking. Follow her, her writings and recipes for more on this topic. Read more about the author on her site Pickles & Tea.
  • Disclosure: I received a copy of the cookbook from the author as a gift. I was not paid to review this cookbook or recipe. But I will gladly recommend this as a good resource for Asian vegetarian and vegan cooking.
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Nutrition

Serving: 1g | Calories: 228kcal | Carbohydrates: 21g | Protein: 7g | Fat: 14g | Saturated Fat: 11g | Sodium: 2840mg | Potassium: 538mg | Fiber: 5g | Sugar: 10g | Vitamin A: 13273IU | Vitamin C: 67mg | Calcium: 90mg | Iron: 3mg