Pancit Bihon (A glassy noodle made from starch such as beans, potato, cassava or sweat potato)

Heat the pan and add the pork fat or chicken skin to create oil. Remove the meat once the oil has come out to avoid it from burning.

Add onions and garlic in the pan and sauté until tender. Add the remaining parts of the meat and sauté until it turns brown.

Add chicken liver and sauté until fully cooked.

Add the fish balls, chicken balls (sliced in half), or kikiam. (Pictures are from Pinterest, Foursquare and Panlasang Pinoy)

Add carrots, chicharo, cabbage, and kinchay. Sauté for 1 minute.

Add water, soy sauce, and Knorr Pork Cubes. Mix well and let the broth simmer. Season with pepper and salt according to taste.

Drain meat and vegetables from the stock and transfer to a bowl. Set aside.

Add noodles to the simmering stock and let cook until tender while stirring occasionally. Let the noodles absorb the stock.

Once noodles are tender, transfer to a serving platter and top with cooked meat and vegetables. Serve immediately while still warm.