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Stir-fried Thick and Thin Noodles with Vegetables and Tofu (Pancit)

Stir-fried Thick and Thin Noodles with Vegetables and Tofu (Pancit)
Photo by Iain Bagwell

Ingredients

  • ¼ cup plus 2 tbsp. vegetable oil
  • 1 carrot, peeled and grated
  • 1 cup reduced-sodium chicken broth
  • 3 ½ ounces rice vermicelli
  • 1 lemon, cut into wedges
  • 3 tablespoons soy sauce
  • 2 tablespoons chopped garlic, divided
  • + 5 more ingredients
    • 1 medium onion, thinly sliced
    • 2 cups shredded green cabbage
    • 1 package (12 oz.) firm tofu, patted dry, cut in 1/2-in. cubes
    • 1 ½ teaspoons freshly ground black pepper
    • 8 ounces medium-thick fresh wheat noodles*

1. In a bowl, cover vermicelli with boiling water. Let sit until tender, 5 to 8 minutes. Drain; rinse with cold water. Cut into 10-in. lengths. 2. Bring a 4-qt. pot of water to a boil and cook wheat noodles until tender, 2 to 4 minutes; drain and set aside. Heat 2 tbsp. oil in a large wok over me...

View full recipe at My Recipes

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