Vegetable Pancit Stir-Fry with Annatto-Infused Soy Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A light and flavorful stir-fry of rice noodles with cabbage and carrots, enhanced with a touch of annatto for a subtle orange hue and a savory soy-ginger base. This Filipino recipe (vegetarian), ready in about 35 minutes, pairs rice vermicelli (bihon), shredded cabbage, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz rice vermicelli (bihon)
• 2 cups shredded cabbage
• 1 cup julienned carrots
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tbsp annatto oil
• 2 tbsp vegetable oil
• 1/4 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 tsp minced garlic and 1 tsp minced ginger, stir-frying for 30 seconds until fragrant.
2. Step 2: Add 2 cups shredded cabbage and 1 cup julienned carrots, stir-frying for 4 minutes until crisp-tender.
3. Step 3: Add 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp annatto oil, stirring to combine.
4. Step 4: Add 8 oz cooked rice vermicelli and 1/4 tsp black pepper, tossing until noodles are coated and heated through, about 2 minutes.
5. Step 5: Adjust salt if needed before serving.