Filipino Vegetable Pancit Canton with Tofu and Calamansi
Egg noodles stir-fried with tofu, cabbage, carrots, green beans, onion, garlic, soy sauce, and vegetable stock, finished with calamansi.
- 300 g egg noodles
- 200 g firm tofu
- 200 g cabbage
- 150 g carrots
- 150 g green beans
- 100 g onion
- 4 pieces garlic cloves
- 4 tbsp soy sauce
- 50 ml vegetable oil
- 300 ml vegetable stock
- 2 pieces lime
- 3 pieces spring onions
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Add to a shopping listHow the shopping list works →- Step 1
Cook egg noodles according to package instructions. Drain and set aside.
- Step 2
Cube tofu and fry in 30ml oil until golden on all sides. Remove and set aside.
- Step 3
Slice cabbage, julienne carrots, trim green beans, and dice onion. Mince garlic.
- Step 4
Heat remaining oil and sauté onion and garlic for 2 minutes.
- Step 5
Add carrots and green beans, stir-fry for 3 minutes.
- Step 6
Add cabbage and cook for 2 minutes until wilted.
- Step 7
Return noodles and tofu to pan with soy sauce and stock.
- Step 8
Toss everything together for 3-4 minutes until heated through.
- Step 9
Serve with lime wedges and sliced spring onions.
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