Pancit Bihon Stir-Fried Rice Noodles with Vegetables and Pork

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory Filipino noodle dish stir-fried with thin rice noodles, tender pork strips, crunchy vegetables, and a splash of soy sauce. This Filipino-inspired pasta recipe, ready in about 35 minutes, pairs rice vermicelli (bihon noodles), pork tenderloin, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Filipino cuisine 400 cal/serving

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Ingredients

8 oz rice vermicelli (bihon noodles)
8 oz, thinly sliced pork tenderloin
1 medium, julienned carrot
1 cup, sliced diagonally green beans
2 cups, shredded cabbage
4 cloves, minced garlic cloves
1 small, sliced yellow onion
3 tbsp soy sauce
1 cup chicken broth
3 tbsp vegetable oil
1/2 tsp ground black pepper
1 tbsp calamansi or lemon juice
2 stalks, chopped for garnish spring onions

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Instructions

Step 1: Soak 8 oz rice vermicelli noodles in warm water for 10 minutes until softened, then drain and set aside.
Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 4 minced garlic cloves and 1 small sliced yellow onion, sauté for 2 minutes until fragrant.
Step 3: Add 8 oz thinly sliced pork tenderloin and stir-fry for 4-5 minutes until no longer pink.
Step 4: Add 1 cup sliced green beans and 1 medium julienned carrot. Stir-fry for 3 minutes until vegetables are crisp-tender.
Step 5: Pour in 1 cup chicken broth and 3 tbsp soy sauce, bring to a simmer.
Step 6: Add drained rice noodles and 2 cups shredded cabbage. Toss gently for 3-4 minutes until noodles are heated through and cabbage softens.
Step 7: Season with 1/2 tsp ground black pepper and 1 tbsp calamansi or lemon juice. Mix well.
Step 8: Garnish with 2 chopped spring onions and serve hot.