1-First step: get everything ready Before you start cooking, prepare all the ingredients so the process moves smoothly. Slice the pork into small thin pieces, cut the cooked chicken into thin strips, chop the onion, mince the garlic, and slice the carrot, cabbage, snow peas, and celery leaves. This recipe cooks quickly once the wok gets hot, so having everything ready makes a big difference. If you are using the noodles, place the 1 pound pancit bihon rice noodles in water for about 10 minutes. Soaking helps them soften and cook evenly later. Some brands soften fast, so if your noodles look pliable sooner, you can drain them early.

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 the onion starts to turn soft. This usually takes about 1 to 2 minutes. You want the kitchen to smell amazing before adding the meat. Keep the heat steady so the garlic does not burn. Burnt garlic can turn bitter and change the whole flavor of the dish.

3-Third step: cook the pork and chicken Add the 1/2 pound pork and 1/2 pound chicken to the wok. Stir them with the garlic and onion and cook for about 2 minutes. The goal here is to coat the meat with the aromatics and give it a head start before the simmering liquid goes in. Since the chicken is already cooked and deboned, it only needs to warm through and absorb flavor. The pork will continue to cook in the broth, so thin slices work best.

4-Fourth step: build the broth Pour in 2 teaspoons chicken powder and 3 to 4 cups water. Stir well, then let everything simmer for about 15 minutes. This step helps the pork become tender while the broth develops a savory base. Watch the heat closely. A gentle simmer is better than a hard boil because it keeps the broth from reducing too fast before the vegetables are added.

5-Fifth step: add the vegetables Add the carrots, snow peas, cabbage, and finely chopped celery leaves to the wok. Simmer for a few minutes until the vegetables start to soften but still keep a little bite. You do not want them mushy because they will go back into the dish later. At this stage, the broth should smell rich and lightly sweet from the carrots and cabbage. The snow peas should stay bright green if you cook them briefly.

6-Sixth step: separate the solids from the liquid Carefully remove all the ingredients from the wok except the liquid and set them aside. This might sound unusual, but it helps the bihon noodles cook directly in the seasoned broth, which gives them better flavor. Keep the meat and vegetables close by. You will add them back later so everything stays tender and tasty.

7-Seventh step: season the broth and add the noodles To the liquid left in the wok, add 5 tablespoons soy sauce and mix well. Taste the broth if needed and adjust lightly, keeping in mind the soy sauce will season the noodles as they cook. Add the soaked pancit bihon and stir until the noodles are coated with the liquid. Keep tossing so the noodles do not clump. Cook until the liquid evaporates completely and the noodles have absorbed most of the flavor.

8-Eighth step: bring everything back together Return the cooked pork, chicken, and vegetables to the wok. Toss everything together and simmer for 1 to 2 minutes so the flavors blend. At this point, the noodles should be tender but not mushy, and the vegetables should still look fresh. If the pan looks too dry before the noodles are done, add a small splash of water. If it looks too wet, keep cooking until the liquid is gone.

9-Final step: serve hot Transfer the Pancit Bihon to a serving platter or large bowl and serve it hot. This dish is great on its own, but it also pairs well with calamansi for tanginess, white bread, or lumpiang shanghai for a full Filipino-style meal.