Veggie Pancit Noodles


3 garlic cloves, chopped
1 onion, sliced
1 Tbsp. olive oil
8 oz. rice stick noodles (pancit bihon)
1 lb. extra firm tofu, drained (optional)
1/2 lb. green beans, sliced diagonally
2 carrots, sliced diagonally
1 c. cauliflower, sliced
1 c. broccoli, sliced
1/4 c. unfermented soy sauce
3 green onions, chopped
2 Tbsp. unfermented soy sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder


Soak pancit noodles in a container of warm water for about 30 minutes. Fry tofu in a lightly oiled pan until golden brown on both sides. Mix together garlic powder, onion powder, 2 Tbsp. of soy sauce and soak the browned tofu in a bowl. After it is covered in the mixture, slick in small strips and set aside.

Saute garlic and onions in olive oil for a few moments. Then saute the green beans until slightly tender. Add the remainder of the vegetables until tender. Lastly, add the pancit noodes, as well as the remainder of the soy sauce. It will last for one week.



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