100 grams vermicelli sotanghon
2 cans (150 g) sardines in tomato sauce
4 cloves of garlic (minced)
1 medium onion (chopped)
1 thumb ginger (chopped)
2 bunches pechay (chopped)
2 cups water
salt to taste
black pepper to taste

Place the vermicelli noodles in a bowl.
Pour some water and let this soak for around 10 minutes to soften. Set aside.
Heat some oil in a pan.
Add the garlic, onions and ginger. Saute for a few minutes until aromatic.
Open the cans of sardines and pour all the contents in the pan. Saute for a few minutes.
Pour 2 cups of water and mix a bit. Cover the pan and wait for it to boil.
Season with salt and pepper to taste.
Add the softened vermicelli noodles. Let this simmer for a few minutes until the noodles are cooked.
Add the chopped pechay. Submerge them in the sauce and let it cook for a few minutes. Once the pechay leaves are cooked, the dish is ready. Turn the heat off.
Transfer the ginisang sardinas with sotanghon to a serving bowl. Enjoy this as it is or have it with some hot steaming rice. Yum!