Yield:4 to 6 servings

• 1½ tablespoons cornstarch 

• ½ cup plus 1½ tablespoons water, divided

• 2 ounces canola, avocado or other high-heat friendly oil

• ¼ medium red onion, sliced (about 3 ounces/½ cup)

• ½ pound bell pepper (about 1 large, any color), stemmed, seeded and sliced into ¼-inch strips 

• 1 medium zucchini or summer squash, slices into half moons (about 6 ounces/1 ½  cups)

• ¼ pound green beans or yellow wax beans, stemmed and cut in half, optional

• 8 ounces cherry tomatoes (about 1 cup)

• 4 garlic cloves, finely chopped

• 1 pound fresh Yakisoba or pancit Canton noodles

• 1 teaspoon crushed red pepper flakes, optional

• ½ cup soy sauce

• 2 lemons, one juiced, one sliced into wedges (or substitute calamansi wedges, if you can find them)

• ½ teaspoon salt

• ½ cup cilantro leaves and stems, roughly chopped, for serving

• ½ cup sliced scallion, for serving

1. Step 1

   In a small cup or bowl, whisk together the cornstarch and 1 ½ tablespoons water to make a slurry. Set aside.

2. Step 2

   Heat a large wok or nonstick skillet over medium-high and add the oil. Once the oil is shimmering, add the red onion, stirring until slightly blistered, about 30 seconds. Repeat with the bell pepper then zucchini, then beans and lastly the tomatoes and garlic together—after 30 seconds, gently stir in the noodles to avoid bursting the tomatoes. 

3. Step 3

   After another 30 seconds of stirring add the red pepper flakes, if using. Pour ½ cup water into the skillet and once heavily steaming, about 1 minute, add the soy sauce, lemon juice and the cornstarch slurry. Turn up the heat to high and stir and toss together until the sauce thickens and glazes everything. Turn off heat and season with salt.

4. Step 4

   Transfer the pancit to a large bowl or platter, then garnish with the cilantro, scallions and wedges of lemon or calamansi. Serve hot.

or to mark this recipe as cooked.