Check off each step as you cook.

1. 01Loosen the noodles.Soak the bihon according to the package directions until flexible but not fully tender, then drain well. Have the vegetables sliced before you start cooking.
2. 02Cook the chicken.Heat half the oil in a wide wok or deep skillet over medium-high heat. Stir-fry the chicken for 5–7 minutes, until cooked through and at least 165°F / 74°C. Transfer to a clean plate.
3. 03Cook the vegetables briefly.Add the remaining oil, onion, and garlic. Stir-fry for 2 minutes, then add carrot and beans for 2–3 minutes. Fold in cabbage and cook for another minute. Move the vegetables to the plate with the chicken.
4. 04Season the noodles.Pour about three-quarters of the measured stock into the pan with the soy sauce and pepper. Bring to a simmer, then add the drained noodles. Lift and turn for 3–5 minutes, adding the remaining stock in small splashes as needed, until tender and the liquid is mostly absorbed.
5. 05Toss and serve.Return chicken, vegetables, and any juices to the pan. Toss gently over the heat for 1–2 minutes until everything is hot. Scatter with scallions and serve with calamansi halves or lime wedges for squeezing.

0 of 5 steps complete