This is one of those dishes that take a few minutes, but the taste will have everyone thinking you’ve been working at it for hours. I used tofu in place of the traditional meat and/or egg. Here is a recipe you can use for that: General Tso's Tofu. Pancit Bihon is a traditional Filipino dish, originally from the Chinese, usually consisting of rice vermicelli, meat, and vegetables.

5 oz. bean thread noodles

Sauce

1 lime

¼ cup Bragg’s liquid aminos

1 Tbsp bouillon

1 tsp ginger

1 tsp sesame oil

2 cups cabbage, thinly sliced

1 onion, thinly sliced

3 cloves of garlic, minced

1 cup carrots, cut into matchsticks

1 Tbsp high oleic sesame oil or water (for stir frying)

spring onion for garnish

½ cup baked tofu cubes (opt.)

Bring 6 cups of water to a boil. Remove from heat, and immerse noodles and soak for 20 minutes. Drain and set aside. Mix ingredients for the sauce and set aside. Heat oil in a large skillet or wok and sauté onions until translucent, then add cabbage, onion, garlic, and carrot and cook for 2 minutes, stirring constantly. Add sauce, then stir in noodles and tofu. Cover for 2 minutes, until noodles are fully coated. Garnish with spring onions, serve immediately.