By Vergenia Delzell
1 (16 ounce) package dried rice noodles
1 tsp oil (Recommend using Grapeseed oil)
1 onion, finely diced
3 gloves garlic, minced
10 oz vegetarian meat, chopped (we used Terkettes by Cedar Lake)
2 medium size carrot, thinly sliced
½ lb green beans, thinly sliced diagonally
1 small cabbage, thinly sliced
¼ cup soy sauce
2 Tbsp Pansit Rice Noodle Stir-Fry Mix
Green onions, sliced thin for garnish
Lemons, cut into wedges
Place the rice noodles in a large bowl with cold water. When soft, drain and set aside.
Heat oil in a wok or large skillet over medium heat. Sauté onion and garlic until soft. Add vegetarian meat, stir and cook for 3 minutes. Add carrots, beans and stir; cover and cook for 3 minutes. Add cabbage and noodles and cook until heated through, stirring constantly. Transfer Pansit to a serving dish. Sprinkle green onions over mixture for garnish. Serve with lemon wedges to squeeze lemon juice
over Pansit mixture. Share and enjoy!