Place the bihon in a bowl and pour in enough hot water to cover. Leave for at least 20 minutes to soften. Drain well.
Blanch the miki in boiling water, drain, rinse under the tap and drain again.
Place the pork in a pan and cover with water. Boil for 10 minutes. Drain and rinse. Discard the cooking liquid.
Clean out the pan and put the pork back in. Cover with clean water. Add a tablespoon of salt and a quarter teaspoon of pepper. Bring to the boil, cover the pan, lower the heat and simmer for 20 minutes. Drain well.
Heat two tablespoons of cooking oil in a frying pan. Add the drained pork and pan fry until lightly browned.
Add half of the garlic and shallots to the pork. Cook over medium heat, stirring occasionally, for about a minute.
Turn up the heat. Add the carrot, green beans and cabbage to the pork. Cook, tossing and stirring, for half a minute. Drizzle in a tablespoon of fish sauce. Continue cooking, stirring often, for another three to four minutes. Taste. Add more fish sauce, if too bland for you. DO NOT overcook the vegetables.
Scoop out the contents of the frying pan and set aside.
Pour in the remaining cooking oil and heat.
Saute the remaining garlic and shallots in the hot oil.
Add the drained bihon and miki to the garlic and shallots. Toss a few times.
Drizzle in the soy sauce. Keep tossing and stirring until the noodles are hot and evenly colored.
Add the pork and vegetables to the noodles. Stir well to distribute evenly. Cook for another minute to allow the flavors to blend.
Serve your pancit miki bihon with kalamansi halves (or lime or lemon wedges) on the side.
Pancit Miki Bihon printed from https://casaveneracion.com/pancit-miki-bihon/ for personal use only. Not for republication nor distribution.