Place the dried noodles in a large bowl, and cover with cool water. When soft, drain, and set aside.
Heat 1 teaspoon of oil in a wok or large skillet over medium heat. Saute half of onion and garlic until soft. Stir in carrots and green beans. When vegetables begin to soften, add the tofu pieces and saute until the tofu is heated fully. You can add a tablespoon of water to help the tofu and veggies cook. Add salt and pepper to taste. Set vegetables aside once cooked.
Using the same wok or large skillet, heat 1 teaspoon of oil over medium and saute the remaining onion until the onion is fragrant and starts to brown. Toss in noodles and add vegetable broth and soy sauce, stirring constantly until the noodles have absorbed all of the broth. You may want to cut the noodles a little shorter using kitchen shears.
Add the vegetables and tofu to the noodles and stir well.
Transfer pancit to a serving dish and garnish with lemon slices.
For a flavor that is closer to the original dish, use chicken flavored vegetable broth.