Making Flavorful Pancit Bihon Guisado

1 pack bihon/glass noodles
4 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp chicken powder
salt
pepper
pork belly, sliced into strips
shrimps (deveined)
4 cloves garlic (minced)
1 small onion (minced)
1 bundle bok choi (sliced)
2 carrots (julienned)
string beans (sliced)
8 cups water
1. Sauté the stalk parts of the bok choi, then add the carrots and string beans. Season with salt and black pepper. Set aside.
2. Sauté the pork belly with the garlic and a portion of the onions. Season with a pinch of salt and pepper, and a tbsp of soy sauce. Set aside when pork has absorbed the soy sauce's color.
3. In the same pot, bring 8 cups water to a boil, seasoning it with soy sauce, oyster sauce, fish sauce, and chicken powder.
4. Blanch the shrimps until cooked, then set aside.
5. Put the bihon noodles into the pot then stir until the noodles have absorbed all the liquid. Remove excess liquids if it seems that it won't absorb all of it.
6. Return the vegetables and pork belly, and add in the rest of the sliced onions. Mix well. Add the leafy parts of the bok choi and continue to mix.
7. Serve with the shrimps as toppers.
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