Pancit Stir Fry

I served an LDS mission to the Philippines, and fell in love with Pancit.  A Filipino friend (& caterer) told me how to make it. Thanks, Rod Villamil!

1 pkg pancit noodles (fine rice noodles, but I've also used fine bean noodles)

Soak noodles in cold water for 5 minutes, then drain.

With a little oil, stir fry bite sized meat, chicken, beef or pork, your choice.  Set aside.

In the same pan, and with a little more oil, stir fry in garlic, onion, veges (sliced onions, peppers, brocolli, whatever) together until just tender.  Add 1-2 cups bullion seasoned water, flavor depending on the meat you are using.  Add washed noodles on medium heat.  Toss gently (noodles break easily).  When al dente, fold in meat and veges. 

May add soy sauce if desired.*

Mmmm, good!

(Having served a mission in an Asian country, I recognize a BIG difference in soy sauce flavors.  My preference is La Choy - can't stand that Kikkoman brand!)