Soak the pancit bihon noodles according to the package instructions until pliable; drain well and set aside.

Heat 2 tablespoons canola oil in a wok or large sauté pan over medium-high heat.

Add the sliced chicken, diced yellow onion, and minced garlic. Cook, stirring occasionally, about 5–7 minutes or until the chicken is browned and cooked through and the onion is translucent.

In a small bowl, whisk together 1 cup water and 1 1/2 teaspoons chicken bouillon (powder or paste).

Pour the water–bouillon mixture into the pan along with 2 tablespoons soy sauce; stir to combine and scrape up any browned bits from the bottom of the pan.

Add 2 cups shredded cabbage, 1/2 cup sliced carrots, and 1/4 cup chopped green onion. Cook, stirring, 3–5 minutes or until the vegetables have softened.

Add the drained noodles to the pan and toss thoroughly to combine, cooking until the noodles are heated through and coated with the sauce (about 1–2 minutes).

Season with kosher salt and cracked pepper to taste, then serve warm.