Pancit Pusit (Squid Ink Pancit)

Method

1. Collect the squid ink in a small bowl by carefully squeezing the ink sacs. Mix the ink with the vinegar and about 1/2 cup water to loosen. Set aside.
2. Heat the oil in a wide pan over medium heat. Sauté the garlic, onion and bay leaves until fragrant.
3. Add the squid pieces, season lightly with a pinch of salt and pepper, and stir fry for just 1–2 minutes until the squid turns opaque. Scoop the squid out of the pan and set aside so it does not turn rubbery.
4. Pour the squid ink mixture, soy sauce, fish sauce and remaining water or stock into the pan. Bring to a boil, then simmer for about 3 minutes to mellow the ink flavour.
5. Add the soaked bihon noodles and toss gently as they absorb the inky sauce. Add a splash more water if the pan looks too dry before the noodles are cooked.
6. When the noodles are almost tender, return the squid to the pan together with the carrot and celery, if using. Toss for another 1–2 minutes until everything is heated through and the noodles are glossy and black.
7. Season with pepper and adjust soy sauce or vinegar to taste. Serve hot with calamansi on the side.