Filipino Noodle Dish (Pansit)

I'm sure this has a real name, but for now, this is the title: Filipino Noodle Dish. It's delicious!!

One 8 oz. package rice noodles (My package said "rice stick" on it. See picture at bottom.)
1 T. cooking oil
1 medium white onion, chopped
3 cloves of garlic, minced
1 cup chicken or pork meat (I used a large 12.5 oz. can of chicken--I liked the texture better)
3 T. soy sauce
2 T. oyster sauce
2 1/2 cups chicken or beef stock
1/2 cup grated carrots
2 cups shredded/finely chopped cabbage

Saute onion and garlic in oil in a large skillet. Add meat, soy sauce and oyster sauce. (Soak noodles in water for about 3 minutes. I used a casserole dish.) Add carrots, cabbage and stock. Bring to a boil. Remove meat and vegetables. Put rice noodles in remaining stock. Cook about 10 minutes or until the noodles absorb the liquid. Stir in the veggies and meat.
There are some variations if you want: use some frozen peas, shrimp, some like more soy sauce, etc. You could also use some chopped broccoli because broccoli goes with almost everything! :)

Makes a lot of yummy noodles. Here are the noodles I use:

Cheesy Crackers

4 Tbsp (1/2 stick) unsalted butter, room temperature
8 oz sharp cheddar cheese, shred yourself (the pre-shredded stuff comes with an anti-caking agent that will not allow the cheese to mesh with the other ingredients)
1/2 tsp salt
1/4 tsp pepper
1 cup flour
2-3 Tbsp cold water

Mix the butter, cheese, salt and pepper in a stand mixer with a paddle. It will form a ball--kind of. Slowly add flour while mixer is on low speed. Add cold water one tablespoon at a time. Mix in spices if desired--I like them!

Spice mixture:
1/4 tsp garlic powder
1/2 tsp chili powder
1/4 tsp paprika

After adding spices, mix briefly in mixer. It's okay to have some streaks.
Divide in two and wrap each section in plastic wrap and put in refrigerator for 30 min to an hour. Roll out dough to 1/8 inch thickness on a floured surface. Yes, this is thin. I use rubber rings on my rolling pin to get the right thickness. Cut out dough with a cutter (I used mustaches and one inch cutters. The one inch cutters made very small bite sized crackers--addicting!) Poke holes in each cracker with a fork. Bake for 11-15 minutes--depending on the cutter size used--in an oven heated to 375 degrees. (The one inch crackers were done in 11 minutes, larger ones will obviously take longer.)
Here are the mustaches. You can see I baked them longer than the above crackers, but I like them crispy! :)