1-First step: soak the noodles and get everything ready Start by soaking the pancit bihon rice noodles in water for about 10 minutes before cooking. This softens them so they cook evenly later. While the noodles soak, chop the onion, mince the garlic, slice the pork, prepare the chicken, and cut the vegetables. Having everything ready before the wok heats up makes this Filipino noodle stir fry much easier to manage.

2-Second step: sauté the aromatics Heat 3 tablespoons cooking oil in a large wok over medium heat. Add the minced garlic and chopped onion, then sauté until fragrant and slightly soft. This step builds the base flavor for the whole dish. Stir often so the garlic does not burn, since burnt garlic can make the sauce taste bitter.

3-Third step: cook the pork and chicken Add the 1/2 lb pork and 1/2 lb chicken to the wok. Cook for about 2 minutes, stirring so the meat gets coated with the garlic and onion mixture. The pork should start to turn opaque, and the chicken should take on a light golden color. If you are using a plant-based version, this is the point where you would add tofu instead of meat.

4-Fourth step: add chicken powder and water Sprinkle in 2 teaspoons chicken powder, then pour in 3 to 4 cups water. Stir well and bring the mixture to a simmer. Let it cook for about 15 minutes so the pork becomes tender and the flavors start to blend. This is also when the broth gets a deeper savory taste, which helps the noodles later.

5-Fifth step: cook the vegetables briefly Add the carrots, snow peas, cabbage, and celery leaves to the simmering pot. Let them cook for just a few minutes. You want them tender but still bright and crisp. After that, remove the vegetables and set them aside. This keeps the vegetables from getting soggy while the noodles finish cooking.

6-Sixth step: season the cooking liquid Now add the 5 tablespoons soy sauce to the pot with the remaining liquid. Mix well so the broth turns evenly savory. This is the sauce that will coat the rice noodles, so taste it if needed and adjust lightly if you want a stronger flavor. If you are watching sodium, you can use a lower-sodium soy sauce, but keep the balance of flavor in mind.

7-Seventh step: cook the soaked bihon Add the soaked pancit bihon to the pot. Stir gently so the rice noodles can absorb the sauce without breaking apart. Keep cooking until the liquid evaporates completely. This part is important because the noodles should be moist but not soupy. If the pan looks dry too fast, add a small splash of water.

8-Eighth step: put everything back and finish Return the vegetables and meat to the wok. Toss everything together and simmer for 1 to 2 minutes so all the flavors blend. The final result should look colorful, with noodles coated in savory sauce and vegetables mixed through the dish. Serve hot right away for the best texture.