– Meanwhile, bring the stock to a boil in a large pot. Add noodles upon boiling, cook. Drain and set aside both stock and noodles.

– In a large wok, heat oil over medium-low heat. Sauté the onion and garlic. When the onion is transparent, add the mushrooms and tofu. Season with soy sauce, fish sauce, and pepper.

– Add vegetables, stirring occasionally. Add a little extra oil or reserved stock to avoid sticking. When the vegetables are crisp yet tender, add all the noodles and the stock one cup at a time. Stir well.

– Garnish with cilantro and serve with a squeeze of lemon.

– It's a fresh and simple stir-fry that cooks up in minutes!

Hi, I’m Liren.  I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...

FILIPINO CRISPY TOFU AND MUSHROOM ADOBO

PANCIT CANTON (FILIPINO STIR-FRIED NOODLES)