Soak bihon noodles in water for 15 minutes. Drain and set aside.
In a wok, heat oil over medium heat, sauté onion for 5 minutes. Add garlic until amber in color. Add ham slices and cook for another 5 minutes. Add chicken stock and bring to a boil.
Season with fish sauce and black pepper. Add noodles and cook until the noodles has absorbed the liquid. Toss in the castañas. Transfer to a platter, then toss the fried garlic and spring onions before serving.
Pancit Bihon with Chinese Ham and Castaña
(Featured in December - January 2018 Issue)