To begin, soak the rice noodles in warm water for 10–15 minutes until softened. Drain thoroughly and set aside. This ensures the noodles don't overcook or break during the stir frying process. While soaking the noodles, prepare and measure the other ingredients for smooth cooking.

Heat 2 tablespoons of cooking oil in a large wok or deep pan over medium heat. Sauté the minced garlic and sliced onions until fragrant and translucent, about 2–3 minutes. Add the sliced chicken or pork and stir fry until lightly browned. Season with 2 tablespoons of soy sauce and cook until the meat is fully cooked, about 5 minutes.

Add the shrimp to the pan and stir fry until pink and just cooked through, about 2 minutes. Remove the shrimp and meat mixture from the pan and set aside to prevent overcooking.

In the same pan, add the shredded cabbage, julienned carrots, and green beans. Stir fry for 3–4 minutes until the vegetables are tender yet crisp. Remove the vegetables from the pan and set them aside with the cooked meat and shrimp.

Pour the chicken broth into the pan and bring it to a simmer. Add 3 tablespoons of soy sauce, 1 tablespoon of fish sauce, and a teaspoon of ground black pepper. Stir to combine, ensuring the seasonings dissolve evenly.

Add the softened rice noodles to the broth mixture. Using tongs or chopsticks, gently toss the noodles to absorb the liquid, about 5 minutes. Be careful not to over stir, as rice noodles can break easily.

Return the cooked meat, shrimp, and stir fried vegetables to the pan. Gently toss everything together until well combined and evenly heated. Adjust seasoning with additional soy sauce or fish sauce if needed. Allow the flavours to meld for 2–3 minutes.

Transfer the Pancit Bihon to a large serving platter. Garnish with chopped green onions, toasted garlic (if using), and lemon or calamansi wedges for squeezing. Serve immediately while warm, pairing with crusty bread or a side of lumpia (spring rolls) for a festive touch.