1-First Step: Prepare the Ingredients Begin by soaking 1 lb of pancit bihon in water for about 10 minutes to soften the noodles, which makes them easy to stir fry later. While the noodles soak, chop your vegetables and proteins: slice 1/2 lb pork and 1/2 lb chicken into thin pieces, chop 1/2 small cabbage, slice 1 cup carrot, and prepare 1/8 lb snow peas and 1 cup celery leaves. This mise en place keeps everything organized and speeds up cooking.

2-Second Step: Sauté the Aromatics Heat 3 tablespoons of cooking oil in a large wok over medium heat. Add 1/2 tablespoon minced garlic and 1 chopped onion, sautéing until they turn fragrant and golden, which takes about 1-2 minutes. This step builds the flavorful base that infuses the entire dish with that classic Pancit Bihon taste.

3-Third Step: Cook the Proteins Add the sliced pork and chicken to the wok and cook for about 2 minutes until they brown nicely, stirring to ensure even cooking. This helps lock in the juices and adds a hearty texture to your easy Filipino noodle stir fry.

4-Fourth Step: Simmer the Broth Sprinkle in 2 teaspoons of chicken powder and pour in 3 to 4 cups of water, then bring it to a simmer for 15 minutes. This allows the flavors to meld together, creating a savory broth that the noodles will absorb.

5-Fifth Step: Add the Vegetables Mix in the chopped cabbage, sliced carrots, snow peas, and celery leaves, simmering for a few minutes until the vegetables are tender but still crisp. Remove the meat and veggies from the pot, leaving the liquid behind to keep their colors and textures intact.

6-Sixth Step: Incorporate the Sauce and Noodles Stir in 5 tablespoons of soy sauce to the remaining liquid in the pot for that tangy flavor. Drain the soaked pancit bihon and add it to the pot, mixing well and cooking until the liquid evaporates and the noodles are evenly coated, about 5-7 minutes.

7-Final Step: Combine and Serve Return the meat and vegetables to the pot and simmer for another minute or two to heat everything through. Serve your Pancit Bihon hot, optionally with a squeeze of calamansi for extra tang, and pair it with white bread or lumpiang shanghai for a complete meal. For more inspiration on Filipino recipes, visit this Pancit recipe from Pickled Plum.