1-First step: Get everything readyStart by soaking the 1 lb pancit bihon rice noodles in water just until they soften. This helps them cook faster later and keeps them from turning mushy. While the noodles soak, chop the onion, cabbage, carrots, and celery leaves. Slice the pork into small thin pieces, and make sure the chicken is already cooked, deboned, and sliced thin. This prep time makes the cooking smooth and stress-free.

2-Second step: Sauté the aromaticsHeat 3 tablespoons cooking oil in a large pan or wok over medium heat. Add 1 chopped onion and 1/2 tablespoon minced garlic, then cook until fragrant and lightly softened. This part smells amazing and gives your kitchen that cozy Filipino home-cooking feel. Keep stirring so the garlic does not brown too fast.

3-Third step: Cook the porkAdd the 1/2 lb pork slices to the pan. Stir-fry for a few minutes until the pork turns lightly cooked and loses its raw color. Because the pork is sliced thin, it should cook fairly fast. If your slices are a little thicker, give them a bit more time before adding the rest of the ingredients.

4-Fourth step: Add the chicken and vegetablesNow add the 1/2 lb cooked chicken, 1/8 lb snow peas, 1 cup carrots, and 1/2 small cabbage. Toss everything together so the vegetables start to soften but still stay a little crisp. Add 2 teaspoons chicken powder at this stage so the flavor can spread through the pan. The combination of tender chicken and colorful vegetables makes this simple authentic Filipino noodles recipe feel full and balanced.

5-Fifth step: Season and build the saucePour in 5 tablespoons soy sauce and 3 to 4 cups water. Stir well so the seasoning spreads across the pork, chicken, and vegetables. The liquid should look lightly savory, not soupy. If you prefer a stronger taste, start with less water and add more only if the noodles seem too dry later. This is also a good moment to adjust the saltiness if you are cooking for kids or anyone watching sodium.

6-Sixth step: Add the noodlesPlace the soaked noodles into the pan and gently mix them with the meat and vegetables. Use tongs or two utensils so the noodles do not break too much. Let the noodles cook in the sauce, turning them every so often so they soak up the flavor evenly. If the pan looks dry before the noodles are tender, add a small splash of water.

7-Seventh step: Finish with celery leavesAdd 1 cup finely chopped celery leaves near the end of cooking. Stir them in just long enough for them to wilt slightly and keep their fresh flavor. The celery leaves give the pancit bihon a bright finish that makes the dish taste homemade and lively.

8-Final step: Serve warmOnce the noodles are tender and the liquid has mostly been absorbed, turn off the heat. Give everything one last toss, then transfer the Pancit Bihon to a serving dish. Serve it hot and enjoy right away for the best texture. This dish is great with a squeeze of calamansi or lemon, though it is already full of flavor on its own.