Filipino Pancit

Fill a large bowl or clean dish pan with water. Submerge the rice noodles in this water and let them sit while you are cooking the vegetables.

In a large wok over medium-high, heat the oil. Add the carrots and onions, stirring frequently for 1 minute. Add in the celery and cabbage and cook until the cabbage is tender. Add the soy sauce and chicken stock to the pan. Bring to a simmer.

Remove the rice noodles from the water and place them directly into the wok. Use tongs to stir and toss the noodles until they are soft and begin to look transparent. You may need to add a little more chicken stock and soy sauce if you run out of liquid and your noodles are not soft. Remove from heat and serve.