Begin by soaking the pancit bihon noodles in warm water for about 10-15 minutes, or until they soften. Once they are pliable, drain them in a colander and set aside.
In a large skillet or wok, heat the canola oil over medium-high heat. Add the sliced chicken breasts and sauté for about 5-7 minutes, or until the chicken is cooked through and lightly golden. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
Return the cooked chicken to the skillet. Add the soy sauce, water, and chicken bouillon, stirring to combine. Allow the mixture to come to a gentle simmer.
Stir in the shredded cabbage and sliced carrots. Continue to cook for another 3-4 minutes, until the vegetables are tender yet still maintain a slight crunch.
Add the softened pancit bihon noodles to the skillet. Gently toss everything together, ensuring the noodles are well-coated with the sauce and mixed with the chicken and vegetables. Cook for an additional 2-3 minutes to heat through.
Season with kosher salt and cracked pepper to taste. Garnish with chopped green onions before serving.
