Have all ingredients chopped and prepped before starting. Then set up a steamer, prepare an ice bath in a large bowl, and a sheet pan lined with paper towels.

Once water in the steamer is boiling, add in the chopped vegetables: 1 julienned carrot (or 1 cup julienned carrots), 1 cup snap peas, 1 julienned red bell pepper, 1 cup julienned celery, 2 cups shredded green cabbage, and 1 cup shiitake or cremini mushrooms thinly sliced. Steam vegetables for about 3 minutes. If you don't have a steamer, you can blanch vegetables in boiling water for 1 minute instead.

Transfer the vegetables into the ice bath and let them cool down for 2 minutes. Then drain out the ice/water, and transfer the vegetables onto the paper-towel lined sheet pan for the vegetables to dry. Set them aside.

In a large wok or wide skillet, add in 2 tbsp of coconut or vegetable oil, and heat over medium-heat high heat. When the oil is hot, add in 4 cloves of minced garlic and 1 medium onion (minced). Sautee for about 4 minutes, till the onion and garlic are fragrant and lightly browned.

Add in about 1/2 to 1 lb. (in the video we used about 0.8 lbs.) of boneless pork belly that's been cut into small thin cubes, season with 1/2 tsp of kosher salt and 1/2 tsp ground black pepper, and continue to sauté until the pork pieces are lightly browned, about 2 minutes.

Add in 1 tbsp of fish sauce, 1 tbsp soy sauce, 1 tsp brown sugar, and 1 cup of chicken stock. Mix these in, and let it come to a boil. Once it's boiling, let this mixture simmer for about 5 minutes.

Add in 8 oz (uncooked) pancit flour stick noodles to the pot / wok / skillet, and spread them around so that the noodles are as submerged in liquid as possible. I'm using tongs to invert and toss the noodles, so all the noodles soak up liquid and begin to soften. Continue to cook the noodles while tossing for another 3 to 4 minutes, until the noodles are tender.

Note: If needed, add in up to 1 cup of extra chicken stock if the pan dries out before the noodles are tender (amount of liquid needed varies by brand of noodles used. I'd suggest adding extra chicken stock 1/4 cup at a time and see what's necessary over the course of the 4 minutes the noodles are getting cooked). With the brand we usually use, 1 cup of chicken stock is enough.

When the noodles are tender and the liquid has been absorbed or boiled off (the pancit should not be soupy), add in the steamed vegetables and 1/2 cup of flat-leaf parsley (chopped), and continue to cook while tossing to combine for 1 minute.

Transfer onto a serving plate. Squeeze a wedge of kalamansi or lime over the dish to taste. Enjoy!