Pancit

Ingredients:

8 ounces glass noodles
2 teaspoons coconut oil
1 block firm tofu
1 small white onion, thinly sliced
1/2 teaspoon ginger
2 cloves garlic, minced
1 large carrot, julienne
1 chayote, julienne
2 cups white cabbage, shredded
bok choy
2 teaspoons soy sauce
2/3 cup vegetable stock
salt and white pepper, to taste
1 teaspoon sesame oil
calamansi

Cook noodles according to package instructions and set aside.

Press tofu to remove moisture. Cut into cubes, fry (with cornstarch if desired), and set aside.

Heat half the coconut oil in a skillet and cook the onion, ginger, and garlic until softened. Add the vegetables and stir fry until tender crisp.

Add soy sauce, and vegetable stock and bring to a simmer. Stir in tofu and noodles. Season with salt and pepper. Remove from heat and stir in sesame oil and calamansi.