According to a popular song by Sammy Cahn and Jimmy Van Heusen, “Love and marriage… Go together like a horse and carriage.” Similarly, Norman Bunoan’s fried lumpia (from Day 8 of this blog) and pancit bihon are usually eaten together. One supplements the other.
Vegetarian pancit bihon is a Filipino rice noodle dish. It is stir-fried and made with a variety of vegetables. Its vibrant color and flavor make it a popular choice for any Filipino feast.
In Chinese culture, long noodles are a symbol of longevity. This reminds me of the only commandment in the big ten that includes a promise, “Honor your father and your mother, so that your days may be long in the land that the Lord your God is giving you” (Exodus 20:12). But the promise is larger than respect for one’s parents.
In Moses’ final words to Israel before they cross over to the promised land, he gives the people an invitation. “I call heaven and earth to witness against you today that I have set before you life and death, blessings and curses. Choose life so that you and your descendants may live, loving the Lord your God, obeying him, and holding fast to him; for that means life to you and length of days, so that you may live in the land that the Lord swore to give to your ancestors, to Abraham, to Isaac, and to Jacob” (Deuteronomy 30:19-20). The people were advised that our well-being comes from loving God and holding on tight in the midst of life’s challenges.
Pancit reminds me that our well-being comes, not from long noodles, but from a loving God. I thank those who have come before me for passing along the dish, as well as the story of how this God came to be born into our world.
Disclaimer: I am not a cook, but cooking is on my bucket list of things to learn in my retirement.
Pancit Bihon (Vegetarian, gluten-free, seafood-free, sesame seed-free, sulfite-free, tree nut-free, wheat-free, dairy-free, egg-free, fish-free, mustard-free, peanut-free version)
Ingredients:
- 1 package pancit bihon dried cornstarch or rice noodles (sold in any Asian store)
- 1 medium onion, diced
- 3 cloves garlic, diced
- 3 large carrots, peeled and thinly sliced
- 1 pound green beans, chopped into 1 cm pieces
- 1 package fried tofu balls cut into small pieces
- 2 cups vegetable broth
- ¼ cup tamari gluten-free soy sauce
- 2 teaspoons olive oil
- Salt and pepper to taste
- 3 stalks scallions/green onions cut to ½ to 1 cm pieces
- Many add achiote or annatto to the cooked noodles for color and flavor
Instructions:
Step 1: Place the dried noodles in a large bowl and cover with cool tap water. When soft, drain and set aside.
Step 2: Heat 1 teaspoon of oil in a wok or large skillet over medium heat. Sauté half of onion and garlic until soft. Stir in carrots and green beans. When vegetables begin to soften, add the tofu pieces and sauté until the tofu is heated fully. Add a tablespoon of water to help the tofu and veggies cook. Add salt and pepper to taste. Set the mixture aside once cooked.
Step 3: Using the same wok or large skillet, heat 1 teaspoon of oil over medium heat and sauté the remaining onion until it is fragrant and starts to brown. Toss in the noodles and add vegetable broth and soy sauce, stirring constantly until the noodles have absorbed all the broth. The noodles may be cut a little shorter if desired using kitchen shears.
Step 4: Add the vegetables and tofu to the noodles and stir well.
Step 5: Transfer the pancit to a serving dish and garnish with cut green onions and lemon wedges.
Honesto and Carmencita Pascual joined the La Sierra University Church in 1977. Their daughters, Elaine and Kharolynn, were baptized and married in this church.