Farmers’ Market Pancit Udon
From Healthy Cooking, Filipino Style
Recipe and photo by Rezel Kealoha
Here’s a recipe you can use any time of year to feature whatever combination of fresh farmers’ market vegetables seems most appealing. The fresh udon noodles can be replaced with Chinese style egg noodles or Filipino canton noodles, if you can find them. If using dried noodles, cook them first according to package directions.
Serves 4–6
20 ounces firm tofu
3 tablespoons olive oil
½ large white onion, diced
2 cloves garlic, minced
1 cup baby carrots or larger carrots, sliced
½ yellow bell pepper, cut into strips
½ red bell pepper, cut into strips
½ cup green beans, cut into 1-inch pieces
2 cups shredded purple cabbage
¾ cup coconut aminos (divided)
2 cups baby bok choy leaves
½ cup vegetable broth
18–20 ounces fresh udon noodles
For garnish
½ cup breakfast radishes
1 tablespoon chopped cilantro leaves
4–5 edible flowers
1 lemon, cut into wedges
Drain the tofu, pat dry, and cut into cubes. In a very large skillet or wok, heat the olive oil until it starts to shimmer, about 2 minutes. Add tofu cubes and fry until golden brown. Remove from pan and set aside.
Add onion and garlic to pan, stirring lightly until they start to brown. Stir in carrots and pepper strips. Sauté for 2 minutes.
Stir in the green beans and cabbage and create a well in the middle of the vegetables. Pour in half the coconut aminos. Cook for 3 minutes. Add the bok choy and cook for 2 minutes.
Remove the vegetables from the pan using a slotted spoon so the sauce stays in the pan. Add the broth and the rest of the coconut aminos (or soy sauce) and heat to a simmer. Add udon noodles and cook for 2 minutes. Add half the vegetables and half the tofu back into the pan. Cook for 2 minutes to heat through and coat with the sauce.
Plate the pancit on a large platter and top with remaining vegetables and tofu. Garnish with fresh radishes, cilantro, and flowers. Serve with lemon wedges on the side.
Walnut Creek–based photographer, food stylist, and recipe developer Rezel Kealoha focuses her cooking on seasonal California produce. Her recipes are inspired by her time living in the Philippines, Japan, Australia, and Singapore. rezelkealoha.com
