Stir-Fried Chicken Pancit with Mixed Noodles and Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A quick Filipino noodle dish featuring a savory blend of chicken, pork, and fresh vegetables tossed with a combination of rice vermicelli and egg noodles. This filipino ready in about 35 minutes pairs chicken breast, sliced into thin strips, pork shoulder, sliced into thin strips, rice vermicelli noodles (bihon) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 8 oz chicken breast, sliced into thin strips
• 4 oz pork shoulder, sliced into thin strips
• 4 oz rice vermicelli noodles (bihon)
• 4 oz egg wheat noodles
• 1 medium carrot, julienned
• 1/2 cup green beans, sliced diagonally
• 2 cups cabbage, shredded
• 4 cloves garlic cloves, minced
• 1 medium yellow onion, thinly sliced
• 1/4 cup soy sauce
• 1 1/2 cups chicken broth
• 3 tbsp vegetable oil
• 1/2 tsp black pepper
• 1 tbsp calamansi or lemon juice

Instructions

1. Step 1: Soak 4 oz rice vermicelli noodles and 4 oz egg wheat noodles separately in warm water for 10 minutes until pliable, then drain.
2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 4 cloves minced garlic and 1 medium thinly sliced yellow onion, sauté for 2-3 minutes until fragrant and translucent.
3. Step 3: Add 8 oz sliced chicken breast and 4 oz sliced pork shoulder to the wok, stir-fry for 5-6 minutes until the meat is cooked through and lightly browned.
4. Step 4: Pour in 1 1/2 cups chicken broth and 1/4 cup soy sauce, bring to a simmer. Add 1 medium julienned carrot and 1/2 cup sliced green beans, cook for 3 minutes until vegetables begin to soften.
5. Step 5: Add the drained noodles and 2 cups shredded cabbage to the wok, gently toss to combine with the sauce and ingredients. Continue cooking for 4-5 minutes until noodles absorb the liquid and are tender.
6. Step 6: Season with 1/2 tsp black pepper and 1 tbsp calamansi or lemon juice, stir well and cook for an additional minute. Remove from heat and serve immediately.