Pancit Sotanghon (Glass Noodles and Vegetable Stir Fry)

This time, there's nothing much in the refrigerator and pantry. Bad timing since I really need to make something to bring to my cousin to the hospital. My mom and sister had already gone there straight from work and they have not had lunch yet so I really need to come up with something. Of course you would think  that the easiest way would be a take out, but we're really not that kind of people :)

Only a fresh home-cooked meal would satisfy our hunger! Actually I was supposed to cook beef shank for dinner and I already asked the maid to pressure-cook it for half an hour. But then my cousin just had arthroscopy so well.. I  just felt that bringing her a steaming Bulalo would be politically incorrect! hahaha!
Ok, needless to say, without much available ingredients and not too much time, I thought the fastest dish I could come up is a stir fry. But just a vegetable stir fry won't do as I think just after surgery, my cousin would not be up to eating rice yet. It's a good thing i bought a packet of vermicelli/ glass noodles last night so a light noodle dish would do for her. 


Ingredients: 
1 pkt glass noodles (sotanghon) 
100 gms cabbage
1 stalk celery
100 gms snow peas
1 carrot
1 small white onion
4 cloves garlic, coarsely chopped
2 tbs cooking oil
3 tbs light soy sauce
1-1/2 cup water
1 tbs hoisin sauce
pinch of ground pepper
spring onion for garnish


Method:
In a hot wok, pour in the cooking oil. When hot put the garlic. Cook until browned.
Add the carrots, stir fry for about 2 minutes then add the celery and snow peas. Cook for another 2 minutes.
Add the onions and cabbage and cook for another 2 minutes.
In a bowl, mix the light soy sauce, hoisin sauce and ground pepper. Pour into the stir fried vegetables.
Remove half of the vegetables. Add the glass noodles and water. Simmer for 5-8 minutes or until glass noodles is cooked and water had dried up but still moist.
Return the other half of the vegetables. Stir and turn off the heat.
Transfer into a serving plate and garnish with the spring onions. Serve with hot buns or loaf. Enjoy!