Boil 4 cups of water in a large pot. Place noodles in a large mixing bowl, pour over boiling water, and stir continuously for 2 minutes. Rinse and drain the noodles in cool water to remove excess starch. Set aside.

In a small bowl, whisk together ¾ cup of water, 3 tbsp low sodium soy sauce, vegetable bouillon, and sugar. Set aside.

Heat 1 tbsp oil in a wok or pan over medium-high heat. Add tofu and pour over 2 tbsp soy sauce. Pan-fry until golden brown. Set aside.

Add 1 tbsp oil to the wok. Cook onion for 1 minute, add green beans, and cook for an additional 7 minutes or until onions begin to brown. Add garlic, cabbage, carrots, and celery, and cook for 2 minutes. Add the pancit sauce to the wok and bring to a boil. Reduce to a simmer and cook until green beans are tender, about 2-3 minutes.

Stir noodles into the sauce until coated. Then, stir in tofu and remove from heat. Season with salt and freshly ground black pepper to taste. Garnish with green onions and serve with calamansi or lemon wedges.