Fill a bowl with water and add pancit noodles so they are fully submerged. Allow noodles to soak until completely hydrated, 10 to 15 minutes. Once noodles are pliable, remove from water and place in a clean bowl.
Add 1/4 cup soy sauce, chicken broth, chicken bouillon powder, salt and pepper to pancit. Mix until thoroughly combined, then set noodles aside.
Heat oil over medium high heat in a large wok. Saute onions and garlic until soft, then add chicken. Season with salt and pepper and cook, stirring occasionally, until chicken is cooked through and no longer pink.
Once chicken is cooked, add remaining 1/4 cup soy sauce, celery and carrots and cook until vegetables soften slightly.
Add pancit noodles and oyster sauce to wok and stir to combine with chicken and vegetables. Allow to cook, stirring occasionally, until noodles are warmed through and flavors have melded.
Season pancit to taste with salt and pepper and toss in cilantro and snow peas just before serving.