1-Step 1: Prep all ingredients first Start by gathering and measuring everything before you turn on the stove. Slice the pork thinly, shred or slice the cooked chicken, chop the onion, mince the garlic, cut the carrot into thin strips, chop the cabbage, and rinse the snow peas. Having everything ready makes this easy pancit bihon recipe move quickly once the pan gets hot.

2-Step 2: Soften the noodles Place the 1 pound pancit bihon rice noodles in a bowl and set them aside for now. In many kitchens, bihon noodles are softened with warm water before cooking, but because this recipe uses broth-style liquid in the pan, you can let them hydrate as they cook. If your noodles feel very dry, a quick soak in warm water for a few minutes can help. Just do not let them get too soft, or they may break apart later.

3-Step 3: Sauté the aromatics Heat 3 tablespoons cooking oil in a large wok or deep skillet over medium heat. Add the chopped onion and minced garlic, then cook for about 1 to 2 minutes until fragrant. This is the flavor base of the whole pancit bihon guisado recipe, so take your time here. The onions should soften, and the garlic should smell rich but not browned.

4-Step 4: Cook the pork and chicken Add the 1/2 pound pork slices to the pan and stir-fry for 3 to 4 minutes. Then add the 1/2 pound cooked, deboned chicken slices and toss everything together. Since the chicken is already cooked, it only needs enough time to warm through and pick up the garlic-onion flavor. If you prefer a lighter dish, you can use more chicken and less pork, or skip the pork entirely and still make a tasty filipino noodles dish.

5-Step 5: Build the sauce Pour in 5 tablespoons soy sauce, 2 teaspoons chicken powder, and 3 to 4 cups water. Stir well so the chicken powder dissolves completely. The liquid should look lightly brown and smell savory right away. Let it come to a gentle simmer. This is what gives the noodles their signature taste and helps create that classic authentic pancit bihon flavor.

6-Step 6: Add the vegetables Add the carrot, cabbage, snow peas, and celery leaves. Stir them into the sauce and let them cook for 2 to 3 minutes. You want the vegetables tender but still a little crisp. Once you stirred in the veggies, let them simmer for a minute to soak up all that savory goodness and enjoy the burst of flavors in every bite. That little bit of texture is what makes filipino pancit so satisfying.

7-Step 7: Add the noodles Place the pancit bihon noodles into the pan and gently mix them into the liquid. Use tongs or two spatulas to lift and turn the noodles so they absorb the sauce evenly. Keep stirring until the noodles soften and the liquid is mostly absorbed. This usually takes 3 to 5 minutes, depending on the brand of noodles and how much water is left in the pan.

8-Step 8: Check the seasoning Taste the noodles and decide if you want more soy sauce or a little extra water. Some people like their pancit bihon a bit darker and saltier, while others prefer a lighter finish. If you are cooking for kids or diet-conscious eaters, go easy on the soy sauce and let the vegetables and chicken add most of the flavor.

9-Step 9: Finish and serve When the noodles are tender and coated in sauce, turn off the heat. Transfer the pancit bihon to a serving plate or large bowl. Garnish with extra celery leaves or a squeeze of calamansi or lemon if you like a brighter finish. Serve it hot as a main meal or as part of a bigger Filipino spread.