Quick Pork and Cabbage Pancit with Rice Vermicelli

By AislePrompt Editorial · ·

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 speedy weeknight favorite featuring lean pork, shredded cabbage, and carrots tossed in a simple soy-based sauce with rice noodles. This Filipino recipe, ready in about 22 minutes, pairs Pork tenderloin, Rice vermicelli (bihon), Cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 10 min Cook: 12 min Serves 4 Filipino cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz rice vermicelli (bihon) in warm water for 10 minutes until soft, then drain. Thinly slice 12 oz pork tenderloin and set aside.
  2. Step 2: Heat 1 tbsp cooking oil in a large skillet over medium-high heat until shimmering. Add 12 oz sliced pork and stir-fry for 4 minutes until browned, then remove and set aside.
  3. Step 3: Add 2 minced garlic cloves to the skillet, stir-frying for 20 seconds until fragrant, then add 2 cups shredded cabbage and 1 cup julienned carrots; stir-fry for 3 minutes until vegetables are bright and slightly tender.
  4. Step 4: Return the pork to the skillet, add 3 tbsp soy sauce and 1/4 cup water, stirring to dissolve the sauce. Add the drained rice vermicelli, tossing gently until coated and heated through.
  5. Step 5: Continue cooking for 2 minutes until the sauce thickens slightly, then garnish with 1 tbsp sliced green onions and serve hot.

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