To make pancit bihon, cook pork, chicken and vegetables in water with soy sauce and chicken bouillon. Set the meat and vegetables aside, and use the liquid to cook the pancit bihon (rice noodles) until the liquid evaporates. Then, add the other ingredients back to the pot, and simmer until the dish is hot.
In a large pot, saute 1/2 teaspoon of minced garlic and one medium chopped onion in a bit of oil. Add 1/2 pound of thinly sliced pork and 1/2 pound of thinly sliced chicken, and cook for two minutes. Add one chicken bouillon cube and 3 to 4 cups of water, and simmer for 15 minutes. Then, add 1/8 pound of peas in the pod or snow peas, 1 cup of carrots cut matchstick-style, 1/2 small head of chopped cabbage and 1 cup of finely chopped celery leaves. Allow the ingredients to simmer for a few minutes, and then remove and set aside everything from the pot except for the liquid.
Add 5 tablespoons of soy sauce to the liquid in the pot, and mix well. Then, add 1 pound of pancit bihon that has been soaked in water for at least 10 minutes. Mix the ingredients well, and simmer until all of the liquid has disappeared. Add the meat and vegetables back into the pan, and simmer for a few minutes or until all the ingredients are heated through. Serve this dish hot.