One of the common short order in pinoy noodles during merienda is this so called Pancit.  Canto or bihon, the manner of cooking is always guisado style.

INGREDIENTS:
Pancit bihon
Pork or chicken meat chunks
Chicken liver
Shrimp
Squidball
Kikiam
Hard boiled egg
Garlic
Onion
Carrots
Cabbage
Celery
Cauliflower
Soy sauce
Fish sauce
Meat stock
Salt
Ground black pepper
Chicharon
Water
Cooking oil
Calamansi

DIRECTIONS:
1. Boil chicken or pork until tender.
2. Drain then set aside the meat stock.
3. Cut the meat into chunks.
4. Soak the bihon noodles in water to soften then drain and set aside.
5. Saute the meat chunks, shrimps, kikiam and squidball in chopped garlic and onion.
6. Pour the meat stock then add soy sauce, fish sauce, salt, pepper, and water if needed.
7. Bring to boil then put the chopped carrots and cabbage. You can also add any vegetable you like. Mix well.
8. Include the bihon noodles then mix all well. Do not over cooked.
9. Add chicharon and egg with calamansi. Serve.