Pancit Choca (Cavite Squid Ink Pancit)

Method

1. Prepare the squid ink by squeezing the ink sacs into a bowl and mixing with vinegar and about 1/2 cup water.
2. Set aside; heat the oil in a wide pan over medium heat.
3. Sauté the garlic, onion and bay leaves until fragrant.
4. Add the cleaned squid pieces and cook briefly for 1–2 minutes until just opaque; scoop out and set aside.
5. Pour in the squid ink mixture, soy sauce, fish sauce and about 3 cups water or seafood stock.
6. Bring to a boil, then simmer for 5–7 minutes to blend the flavours.
7. Add the soaked bihon and sotanghon noodles and toss gently until they absorb the sauce and turn evenly black, adding a little more stock if needed.
8. Return the squid to the pan and toss for another minute until everything is heated through.
9. Before serving, sprinkle tinapa flakes and chopped chilies over the pancit and top with crushed chicharon.
10. Serve with calamansi wedges.