Vegan Jackfruit Pancit Bihon

Maureen Eppler

Vegan Jackfruit Pancit Bihon

This classic Filipinx noodle dish is veganized with young jackfruit and bursts with savory, peppery flavor. 

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Serves: 4

Pancit bihon is synonymous with Filipinx cuisine and characterized by its thin rice noodles fried with soy sauce and flavored with refreshing citrus fruit. This vegan and gluten-free version by Filipinx blogger Sage + Citrus + Onyx is loaded with fresh vegetables, noodles, and savory jackfruit.

What you need:

3 tablespoons olive oil
¼ cup coconut aminos
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon shiitake mushroom powder
⅛ teaspoon red pepper flakes
1 teaspoon black pepper
½ teaspoon salt
1 can young jackfruit, drained and shredded
3 cups vegetable broth
½ cup shredded carrots
1 cup shredded cabbage
½ cup sugar snap peas
8 ounces bihon (rice stick noodles)
2 kalamansi, limes, or lemons, quartered

What you do:

  1. In a large pot over medium heat, add olive oil, coconut aminos, onion, garlic, mushroom powder, red pepper flakes, black pepper, and salt. Add jackfruit and cook 5 minutes. 
  2. Add vegetable broth and bring to a boil. Add carrots, cabbage, and snap peas and cook another 10 minutes. Remove all vegetables and jackfruit, place into a bowl, and set aside.
  3. To broth, add noodles and cook 5 to 7 minutes, or until soft and pliable. Remove from heat and arrange noodles on a platter. Top with vegetables and jackfruit, and place citrus on side for squeezing.
For more plant-based recipes like this, read:

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