Pancit choca

Pancit choca is a Filipino black seafood noodle dish made with squid ink and "bihon" (rice vermicelli). It originates from Cavite, Philippines, and is originally known as pancit choca en su tinta in Caviteño Chavacano. It is also known more commonly as pancit pusit in Filipino. It is a type of "pancit".
Names.
In original Caviteño Chavacano, the dish is known as "pancit choca" (or "choco") "en su tinta", literally "noodle with squid in its own ink", commonly shortened to "pancit choca" or "pancit choco". "Choca" or "choco" (sometimes spelled "choka" or "choko") means "squid" in Chavacano.
"Pancit choca" is also known as "pancit pusit" ("squid "pancit""); as well as "pancit itim", "pancit negra", "pancit estacion negra", "pancit bihon à la negra", "fideos negros", and "black "pancit"" among other names, due to its color.
Description.
"Pancit choca" is initially cooked similarly to "adobong pusit". First, the ink sacs ("lumot") have to be removed from the squid without puncturing them. These are reserved for later. The squid is cleaned and diced into rings and sautéed along with garlic, onion, bay leaves, and (optionally) "labuyo" chili. Vinegar, soy sauce, a little bit of water, and the squid ink are then added and brought to a boil. Additional spices may be added to taste, like "patis" (fish sauce) and salt. The "bihon" (rice vermicelli) is added last with the heat reduced until it is soft but still "al dente". Some versions soften the "bihon" in hot water and mix it at the very end of cooking.
It is traditionally garnished with crushed "chicharon", scallions, "kinchay" (Chinese celery), and thinly-sliced "kamias" (bilimbi). It is served with calamansi and "labuyo" chili (if the latter wasn't added beforehand). "Dayap" (key lime) or "biasong" (a type of papeda), may also be used in place of calamansi.
Some variants of the dish use "sotanghon" (glass noodles) instead of "bihon". Others also add mussels or shrimp, and/or cook the dish in shrimp stock instead of water.