Vegetarian Pancit Palabok with Mushroom Gravy and Annatto

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A plant-based twist on classic palabok featuring rich mushroom gravy, vibrant annatto sauce, and crispy vegetarian toppings. This Filipino recipe (vegetarian), ready in about 45 minutes, pairs bihon noodles, annatto seeds, vegetable stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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.

Prep: 20 min Cook: 25 min Serves 2 Filipino cuisine 380 cal/serving

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Ingredients

1/2 cup bihon noodles
2 tbsp annatto seeds
1/4 cup vegetable stock
1/2 cup, finely chopped mushrooms
1/4 cup ground tofu
1/4 cup vegetable oil
3 cloves, minced garlic
1/4 cup, sliced green onions
1/4 cup, crushed vegetarian chicharon
2, sliced hard-boiled eggs

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Instructions

Step 1: Soak 1/2 cup bihon noodles in warm water for 10 minutes until softened, then drain completely.
Step 2: In a small pot, combine 2 tbsp annatto seeds with 1/4 cup vegetable stock and simmer for 5 minutes. Strain to remove seeds, reserving the orange broth.
Step 3: Heat 1/4 cup vegetable oil in a medium skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
Step 4: Add 1/2 cup finely chopped mushrooms and 1/4 cup ground tofu, cooking for 4 minutes until mushrooms are tender.
Step 5: Stir in the reserved annatto broth and simmer for 5 minutes until sauce thickens to a coat-the-spoon consistency.
Step 6: Add drained bihon noodles to the skillet and stir to coat with the sauce. Cook for 2 minutes until heated through.
Step 7: Stir in 1/4 cup sliced green onions, then transfer to a serving plate. Top with 1/4 cup crushed vegetarian chicharon and 2 slices of hard-boiled egg.