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.
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 medium heat. Fry 1 tbsp. garlic until light golden, 30 seconds. Strain garlic and oil into a bowl and set both aside.
Add remaining 1/4 cup oil to hot wok and swirl to coat. Add remaining 1 tbsp. garlic and cook until fragrant, about 30 seconds. Add onion and cabbage and increase heat to medium-high. Cook, stirring occasionally, until vegetables begin to soften, 3 minutes. Add carrot; cook, stirring, until carrot begins to soften, 1 minute.
Increase heat to high. Add tofu, reserved noodles, soy sauce, pepper, and broth to wok. Cook, stirring occasionally, until tofu is heated through and liquid has reduced by about half, about 5 minutes. Stir in reserved 2 tbsp. garlic oil. Sprinkle fried garlic on noodles and serve with lemon wedges for squeezing.
*Look for the words "pancit Canton" on the label.
Note: Nutritional analysis is per serving.
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This is an excellent asian recipe, and highly recommend it to anyone and all ages. I shared it at work one day with a couple of co-workers and they raved about it, wanting the recipe. I found the asian noodles at Whole Foods market; the pancit canton is in the vege dept, has 2 packs in it and it keeps for several months in the refrigerator. If you don't like tofu, leave it out. I recommend doubling the cabbage and carrot amounts. It will become part of my make often recipes.
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