Stir-Fried Pancit with Chicken, Pork, and Mixed Vegetables

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

A savory Filipino noodle dish combining tender chicken, pork, and crisp vegetables with rice noodles in a flavorful soy-based sauce. This filipino ready in about 35 minutes pairs chicken breast, pork shoulder, rice vermicelli noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.4 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 Filipino cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 6 oz of rice vermicelli noodles in warm water for 10 minutes until softened, then drain and set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 4 minced garlic cloves and 1 thinly sliced medium onion; sauté for 2 minutes until fragrant and translucent.
  3. Step 3: Add 8 oz thinly sliced chicken breast and 6 oz thinly sliced pork shoulder to the wok; stir-fry for 5-6 minutes until meats are cooked through and starting to brown.
  4. Step 4: Pour in 1 cup chicken broth, 1/4 cup soy sauce, and 2 tbsp fish sauce; bring to a simmer.
  5. Step 5: Add 1 cup julienned carrots and 1 cup diagonally sliced green beans; cook for 3 minutes until vegetables are tender-crisp.
  6. Step 6: Add the soaked and drained rice vermicelli noodles to the wok, tossing gently to combine and absorb the sauce, cooking for 2-3 minutes.
  7. Step 7: Season with 1/2 tsp black pepper and adjust saltiness if needed. Serve hot with lemon wedges on the side for squeezing.

Frequently asked questions

How long does Stir-Fried Pancit with Chicken, Pork, and Mixed Vegetables take to make?

Total time is about 35 minutes (15 min prep + 20 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 Pancit with Chicken, Pork, and Mixed Vegetables?

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 chicken breast from drying out.

Can I substitute ingredients in Stir-Fried Pancit with Chicken, Pork, and Mixed Vegetables?

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 Pancit with Chicken, Pork, and Mixed Vegetables 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 Pancit with Chicken, Pork, and Mixed Vegetables?

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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