• Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.

In a medium sauce pot, add the chicken and 4 cups [6 cups] lightly salted water, making sure the breasts are separated. Add the white parts of the scallions and bring to a boil. Reduce to a simmer and cook until the chicken is opaque and cooked through, 8 to 10 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken. Set aside the cooking liquid in the pot.
While the chicken cooks and cools, prepare the remaining ingredients.

• Peel the onion and cut into 1-inch pieces.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [1½ tsp].

Return the cooking liquid used for the chicken to a boil. Add the umami blend and rice noodles and cook until the noodles are just tender, 4 to 5 minutes. Drain the noodles, reserving 2 cups [4 cups] cooking liquid.
While the water heats and the noodles cook, start preparing the pancit bihon.

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the onion and garlic, season with salt and pepper, and cook until the onion starts to soften, 1 to 2 minutes. Add the snap peas, cabbage, and carrots and cook, stirring occasionally, until the cabbage starts to wilt and the snap peas and carrots are crisp-tender, 2 to 3 minutes.
Add the shredded chicken, noodles, and as much cooking liquid as you like (use half for a thick sauce, all for a thinner sauce). Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until some or most of the liquid is absorbed, 3 to 5 minutes.

Transfer the pancit bihon to individual bowls. Garnish with the green parts of the scallions and as much sambal oelek as you like and serve.