1-First Step: Soak the pancit bihon rice noodles in water for about 10 minutes. You want them flexible but still firm. Drain well and set aside.

2-Second Step: Heat 3 tbsp cooking oil in a large wok or wide pan. Sauté the minced garlic and chopped onion until fragrant, about 1 to 2 minutes. This is your flavor base for filipino pancit.

3-Third Step: Add the thinly sliced pork and cooked chicken. Cook for around 2 minutes until the pork starts to brown and the chicken warms through.

4-Fourth Step: Stir in chicken powder and add 3 to 4 cups water. Simmer for about 15 minutes so the broth becomes flavorful and helps soften the noodles later. Keep the heat steady, not wild boiling.

5-Fifth Step: Add sliced carrots, snow peas, chopped cabbage, and finely chopped celery leaves. Cook until tender-crisp. Avoid overcooking so the vegetables stay bright and snappy.

6-Sixth Step: Remove vegetables and meat from the wok, but reserve the liquid in the pan. This reserved liquid is what gives your pancit bihon its signature savory coating.

7-Seventh Step: Mix soy sauce into the reserved liquid. Stir well so the color and flavor distribute evenly.

8-Eighth Step: Add the drained noodles to the wok. Toss gently until the liquid is absorbed and the noodles are coated, usually 3 to 5 minutes. For gluten-free needs, use gluten-free soy sauce here to keep the dish safe for your diet.

9-Ninth Step: Return the meat and vegetables to the wok. Simmer everything together for 1 to 2 minutes so the flavors blend nicely without turning the vegetables soft.

10-Final Step: Serve hot. Traditionally, many families pair pancit with white bread, lumpiang shanghai, or fresh calamansi on the side for a bright, zesty finish.