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!