Pancit Bihon

Instructions

1. Prepare the noodles
   Soak the rice vermicelli noodles in warm water for 10 minutes until they become pliable but not soft. 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 sliced chicken and pork belly, cook until browned and no longer pink, about 5-7 minutes. Remove from the wok and set aside.
3. Sauté the aromatics
   Add the remaining oil to the same wok. Sauté garlic and onions until fragrant and the onions are translucent, about 2 minutes.
4. Add vegetables
   Add carrots, cabbage, snow peas, and celery to the wok. Stir-fry for 3-4 minutes until the vegetables start to soften but still retain some crispness.
5. Return proteins and add liquids
   Return the cooked chicken and pork to the wok. Pour in chicken broth, soy sauce, and fish sauce. Bring to a simmer and let it cook for 2 minutes to combine the flavors.
6. Add noodles
   Add the soaked and drained rice noodles to the wok. Gently toss the noodles with the meat and vegetables, ensuring they are evenly coated with the sauce. Cook for 5-7 minutes until the noodles have absorbed most of the liquid and are tender.
7. Finish and season
   Drizzle with calamansi or lemon juice and toss one final time. Taste and adjust seasonings if needed, adding more soy sauce or fish sauce according to preference.
8. Serve and garnish
   Transfer to a large serving platter and garnish with sliced green onions. Traditionally, Pancit Bihon is served with calamansi or lemon wedges on the side for additional citrus flavor according to individual taste.