Soak the bihon or rice noodles in warm water, for 8-10 minutes or until soften. Drain on a colander and set aside.
350 grams pancit bihon
Heat a wok or skillet on medium to high heat without oil. Tip in pork strips and cook until lightly browned and fat has rendered.
300 grams pork belly
Add the oil and sauté garlic until fragrant then sauté onion until translucent.
1 medium onion, 3 cloves garlic, 2 tbsp vegetable oil
Add the chicken liver, fry until browned, no pink is visible or cook through.
300 grams chicken liver
Tip in salt, ground black pepper, sugar and soy sauce. Mix and simmer for a minute.
1 1/2 tsp salt, 1 tsp ground black pepper, 1 tbsp sugar, ¼ cup soy sauce
Add carrots and green bean into the wok. Stir to distribute with other ingredients. Cook for 2-3 minutes.
1 medium carrot, 1 cup green beans
Next, add cabbage and bell peppers. Mix to incorporate then add water. Simmer for 3-5 minutes.
1 small cabbage, 1/2 red bell pepper, 1/2 green bell pepper, 2 cups water
Using a slotted spoon remove vegetables and transfer in a medium bowl. Set aside.
Add the shrimp broth cube and more water if needed. Place softened bihon and gently submerged in liquid. Cook until liquid is reduces and absorbed by the noodles.
1 pc shrimp broth cube
Return the vegetables and carefully toss in with noodles to mix everything together.
Remove from heat and serve warm to enjoy. Bon appetit.