Vegetable Pancit

• 8 ounces, weight Rice Noodles
• 3 teaspoons Sesame Oil, Divided
• 1 White Onion, Peeled And Diced
• 4 cloves Garlic, Minced
• 2 Large Carrots, Grated (about 1 Cup)
• 3- 1/2 cups Chopped Green Cabbage
• 2 cups Baby Broccoli Florets
• 2 Tablespoons Tamari Or Soy Sauce
• 1 teaspoon Fresh Ginger (or 1/2 Teaspoon Dried Ground Ginger)
• 1 cube Vegetable Bouillon
• 3/4 cups Vegetable Broth
• 1/2 teaspoons Ground Sea Salt

1. Place rice noodles in a large bowl; cover with warm water and let sit.
2. When noodles are soft, after about 20 minutes, drain and set noodles aside.
3. Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat.
4. Add tofu and saute until browned, about 810 minutes, stirring occasionally.
5. Remove tofu from wok.
6. Reduce heat to medium.
7. Add remaining 1 teaspoon sesame oil to the wok.
8. Saute onion and garlic for 2 minutes or until onion is translucent.
9. Add carrots, cabbage and broccoli.
10. Stir fry until tender-crisp, about 5 minutes.
11. Add tamari, ginger, veggie bouillon cube, vegetable broth and sea salt.
12. Stir until bouillon cube is dissolved.
13. Add cooked tofu, rice noodles and stir to combine.
14. Remove from heat.
15. Best served immediately.
16. Stays fresh in the fridge for 1 day.

noodles, sesame oil, white onion, garlic, carrots, green cabbage, broccoli, tamari, fresh ginger, vegetable bouillon, vegetable broth, ground sea salt

Taken from tastykitchen.com/recipes/main-courses/vegetable-pancit/ (may not work)