Stir-fried Thick & Thin Noodles & Vegetables & Tofu Recipe – Sunset Magazine

Ingredients

• 3 1/2 ounces rice vermicelli
• 8 ounces medium-thick fresh wheat noodles*
• 1/4 cup plus 2 tbsp. vegetable oil
• 2 tablespoons chopped garlic, divided
• 1 medium onion, thinly sliced
• 2 cups shredded green cabbage
• 1 carrot, peeled and grated
• 1 package (12 oz.) firm tofu, patted dry, cut in 1/2-in. cubes
• 3 tablespoons soy sauce
• 1 1/2 teaspoons freshly ground black pepper
• 1 cup reduced-sodium chicken broth
• 1 lemon, cut into wedges