1-First Step: Sauté the aromatics Heat 3 tablespoons of cooking oil in a large wok over medium heat. Add the minced garlic and chopped onion, then stir them gently until they smell fragrant and the onion starts to turn soft. This only takes a couple of minutes, but it builds the flavor foundation for the whole dish.

2-Second Step: Cook the pork and chicken Add the 1/2 lb pork slices and 1/2 lb cooked chicken slices to the wok. Stir them around and cook for about 2 minutes. The pork should start to change color and absorb the flavor from the garlic and onion. Since the chicken is already cooked and deboned, you only need to warm it through.

3-Third Step: Build the broth Sprinkle in 2 teaspoons chicken powder, then pour in 3 to 4 cups water. Stir well so the powder dissolves into the liquid. Let everything simmer for about 15 minutes over medium heat. This gives the pork time to soften and lets the broth take on a savory flavor. During this step, keep an eye on the pot. If the liquid reduces too quickly, add a little more water. You want enough broth to help soften the noodles later, but not so much that the final dish turns soupy.

4-Fourth Step: Cook the vegetables briefly Add the carrots, snow peas, chopped cabbage, and finely chopped celery leaves. Let them simmer for a few minutes until they just start to soften. Do not overcook them at this point because they will go back into the pot later. After a short simmer, remove the vegetables and set them aside. This quick cooking method helps the vegetables stay bright and slightly crisp. That fresh texture is one of the best parts of Pancit Bihon. The snow peas stay sweet, the carrots bring color, and the cabbage adds softness without turning mushy.

5-Fifth Step: Season the broth Add 5 tablespoons soy sauce to the remaining liquid in the wok and mix well. Taste the broth if you like, then adjust with a little more soy sauce only if needed. The sauce should be savory and balanced, since the noodles will absorb a lot of the flavor. If you like a stronger salty taste, add soy sauce slowly. It is easier to add more than to fix an overly salty pan.

6-Sixth Step: Soak and cook the bihon Soak the pancit bihon rice noodles in water for about 10 minutes before adding them to the wok. This softens them so they cook evenly and do not clump together. Once soaked, drain lightly if needed, then place the noodles into the pot with the broth. Stir the noodles gently and cook until the liquid evaporates. This part takes a few minutes, and the noodles will soak up the sauce as they soften. Keep turning them so they absorb the broth evenly and do not stick to the bottom of the wok.

7-Seventh Step: Bring everything back together Return the cooked vegetables and the meat to the wok. Mix everything gently so the noodles, pork, chicken, and vegetables are evenly combined. Let the dish simmer for 1 to 2 minutes more so all the flavors come together. At this point, the Pancit Bihon should look glossy, lightly seasoned, and full of color. The noodles should be tender but not mushy, and the vegetables should still have a little bite.

8-Final Step: Serve hot Turn off the heat and transfer the Pancit Bihon to a serving platter or large bowl. Serve it hot right away for the best texture. This dish is wonderful on its own, but it also goes nicely with calamansi, white bread, or even lumpiang shanghai on the side. If you want another easy side dish idea for a complete meal, try these vegetarian lettuce wraps for a fresh, light pairing.