Filipino Pancit Bihon

Serves: About 4

Chef Shannon Nutrition, L.L.C. | Shannon Costello, RDN, LDN

1 tablespoon peanut oil (or olive oil)
1 small white onion, finely diced
2 cloves garlic, minced
12 ounces pork tenderloin or extra-firm tofu*, sliced into bite-size pieces
1 ½ cups chopped mixed vegetables (carrots, snow peas, cabbage, green beans, etc.)
1 bunch baby Bok Choy, stems removed & leaves separated
2-3 cups low-sodium vegetable or chicken broth
2 tablespoons low-sodium soy sauce (or tamari sauce for gluten-free)
8 ounces bihon noodles (or vermicelli noodles)
4 scallions, sliced for serving
Lemon wedges for serving (optional)

Prior to slicing tofu, press out excess water using a tofu press or by wrapping tofu block in clean kitchen towel and pressing gently with hands.

Wash your hands thoroughly with soap and warm water.
Heat a large skillet or wok over medium heat. Once hot, add oil. Add onion and garlic and stir. Cook for about 1-2 minutes, until beginning to soften. Add pork/tofu and continue to cook until pork is just about cooked through or tofu is browned (about 3-5 minutes). *If using tofu, transfer tofu pieces to a separate plate before next step.
Stir in the mixed vegetables and Bok Choy, and cook for about 1 minute. Add 2 cups of broth and the soy sauce, and stir until vegetables are submerged. Bring liquid to a simmer. Once simmering, add rice noodles and stir to incorporate. Continue simmering for about 3-5 minutes or until noodles and vegetables are tender and most of the liquid is absorbed. If broth is absorbed before ingredients are tender, add additional ½ cup broth at a time.
*If using tofu, transfer cooked tofu back to skillet or wok, and stir to incorporate. Add additional soy sauce for extra flavor, if desired.
Serve warm with lemon wedges and chopped scallions.
Allow leftovers to completely cool before storing in an airtight container in the refrigerator for up to 3-4 days.