Filipino Pancit Bihon

Instructions

1. Prepare the noodles
   Place the rice vermicelli noodles in a large bowl and cover with warm water. Let them soak for about 10-15 minutes until softened but still slightly firm. Drain well and set aside.
2. Cook the proteins
   Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken and pork strips and cook for 4-5 minutes until browned. Add the shrimp and cook for another 2 minutes until pink. Remove all proteins from the wok and set aside.
3. Sauté the aromatics
   In the same wok, add the remaining oil. Sauté the garlic and onions until fragrant and translucent, about 2 minutes. Add the julienned carrots and stir-fry for another 2 minutes.
4. Add vegetables
   Add the cabbage and snap peas to the wok. Stir-fry for 2-3 minutes until the vegetables begin to soften but still maintain their crispness.
5. Combine proteins and sauce
   Return the cooked proteins to the wok. Add the soy sauce and fish sauce, stirring to coat all ingredients. Pour in the chicken broth and bring to a simmer.
6. Add noodles
   Add the soaked and drained rice noodles to the wok. Gently toss everything together, making sure the noodles are coated with the sauce. Cook for 3-5 minutes until the noodles have absorbed most of the liquid and are tender.
7. Season and finish
   Sprinkle the calamansi or lemon juice over the noodles. Taste and adjust seasoning with additional soy sauce or fish sauce if needed. Continue cooking until all liquid is absorbed and noodles are fully cooked, about 2 more minutes.
8. Serve
   Transfer the pancit bihon to a large serving platter. Garnish with chopped green onions. Traditionally served with calamansi or lemon wedges on the side for additional freshness.