Stir-Fried Chicken and Pork Pancit with Shredded Cabbage and Carrots

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

A hearty Filipino noodle dish featuring tender chicken and pork stir-fried with fresh vegetables in a savory-sweet sauce. This filipino ready in about 35 minutes pairs boneless chicken thighs, pork belly, rice vermicelli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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: 15 min Serves 4 Filipino cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon cooking oil in a large wok over medium-high heat. Add 200 grams boneless chicken thighs (cut into 1/2-inch cubes) and 150 grams pork belly (cut into 1/2-inch cubes) and stir-fry for 5 minutes until golden brown and cooked through, then transfer to a plate and set aside.
  2. Step 2: Add 1 tablespoon cooking oil to the wok over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 2 cups shredded cabbage and 1 medium carrot (julienned) and stir-fry for 3 minutes until vegetables are tender-crisp.
  3. Step 3: Add the drained 100 grams rice vermicelli, 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1/2 cup chicken stock, and 1/4 cup water. Toss well to combine, then add the cooked chicken and pork. Cook for 2 minutes, stirring constantly, until sauce is absorbed and noodles are heated through.
  4. Step 4: Garnish with 2 sliced green onions and serve immediately.

Frequently asked questions

How long does Stir-Fried Chicken and Pork Pancit with Shredded Cabbage and Carrots take to make?

Total time is about 35 minutes (20 min prep + 15 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 Shredded Cabbage and Carrots?

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 Shredded Cabbage and Carrots?

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 Shredded Cabbage and Carrots 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 Shredded Cabbage and Carrots?

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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