Stir-Fried Chicken and Pork Pancit with Bihon and Egg Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant noodle dish featuring tender chicken and pork with crisp vegetables, tossed in a savory soy-ginger sauce over a mix of rice vermicelli and egg noodles for satisfying texture contrast. This filipino ready in about 45 minutes pairs boneless chicken thighs, ground pork, rice vermicelli (bihon) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 20 min Cook: 25 min Serves 4 Filipino cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1/2 lb ground pork and cook until browned, about 5 minutes, then set aside.
  2. Step 2: Add 1 tbsp vegetable oil to the skillet, then add 1 lb sliced chicken thighs and cook until no longer pink, about 4 minutes. Remove and set aside.
  3. Step 3: Add 1 tsp minced garlic and 1 tsp minced ginger to the skillet, stir-frying for 30 seconds until fragrant.
  4. Step 4: Add 2 cups shredded cabbage and 1 cup julienned carrots, stir-frying for 4 minutes until crisp-tender.
  5. Step 5: Return cooked chicken and pork to the skillet. Add 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, and 1/4 tsp black pepper, tossing to combine.
  6. Step 6: Add 1 cup cooked rice vermicelli and 1/2 cup cooked egg noodles, tossing until sauce coats all noodles evenly, about 2 minutes.

Frequently asked questions

How long does Stir-Fried Chicken and Pork Pancit with Bihon and Egg Noodles take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Chicken and Pork Pancit with Bihon and Egg Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Stir-Fried Chicken and Pork Pancit with Bihon and Egg Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Chicken and Pork Pancit with Bihon and Egg Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Chicken and Pork Pancit with Bihon and Egg Noodles?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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