1-First Step: Soak and prep the noodles Place the 1 pound pancit bihon rice noodles in a large bowl. If they are very dry, soak them briefly in warm water until they loosen up. Drain well and set aside. You want the noodles soft enough to separate, but still firm enough to finish cooking in the pan.

2-Second Step: Cook the meat Heat 3 tablespoons cooking oil in a large wok or wide skillet over medium-high heat. Add the 1/2 tablespoon garlic minced and 1 onion chopped. Stir until fragrant and lightly softened. Then add the 1/2 pound pork cut into small thin slices and cook until the color changes. Add the 1/2 pound chicken cooked deboned and cut into thin slices and stir to warm through. Because the chicken is already cooked, it just needs a quick toss in the pan. This keeps the meat tender and stops it from drying out. If you want a meat-free version, this is the point where tofu or mushrooms can go in instead.

3-Third Step: Add the vegetables Put in the 1/8 pound snow peas, 1 cup carrot, 1/2 small cabbage chopped, and 1 cup celery leaves chopped finely. Stir-fry for a few minutes until the vegetables start to soften but still keep a little bite. The color should stay bright, especially with the cabbage and snow peas. If you like your filipino pancit bihon stir fry with a softer texture, cook the vegetables a little longer. If you prefer more crunch, keep the cooking time short.

4-Fourth Step: Season the broth Pour in the 3 to 4 cups water. Add the 2 teaspoons chicken powder and 5 tablespoons soy sauce. Stir well so the seasoning dissolves. Let it come to a gentle simmer so the flavors start to blend together. At this stage, the kitchen smells fantastic. The garlic, onion, and soy sauce create that familiar pancit bihon guisado aroma that makes people wander into the kitchen asking when dinner will be ready.

5-Fifth Step: Add the noodles Add the drained noodles to the pan. Use tongs or two spatulas to gently lift and toss them with the sauce and vegetables. The noodles will begin soaking up the liquid right away, so keep turning them until they are evenly coated. If the mixture looks too dry before the noodles are done, add a splash more water. Cook until the noodles are tender and most of the liquid has been absorbed. This usually takes just a few minutes. A good easy filipino noodle stir fry should look glossy, not wet or soupy.

6-Final Step: Taste and serve Taste the Pancit Bihon and adjust if needed. If you want more saltiness, add a little soy sauce. If you want a softer noodle texture, splash in a bit more water and stir for another minute. Serve hot and enjoy right away.