In her day, my lola (grandmother) made a distinction between the similar pancit sotanghon and pancit bihon. Sotanghon, using more expensive mung bean noodles, was more special than common bihon, rice noodles. The slippery elastic noodles were her pick for fiestas, when a big platter of pancit was served. Today, prices have evened and both noodles are ubiquitous.
This savoury vegetarian dish includes pancit classics: carrots, beans, cabbage and soy sauce seasoning. The vegetables should be tender but still crisp, so treat this as a stir-fry. No pancit is complete without a squirt of kalamansi, which brings all of the flavours together.