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

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A savory Filipino noodle dish combining tender chicken, pork, and crisp vegetables with rice noodles in a flavorful soy-based sauce. This Filipino recipe, 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.

Ingredients

• 8 oz, thinly sliced chicken breast
• 6 oz, thinly sliced pork shoulder
• 6 oz rice vermicelli noodles
• 1 cup, julienned carrots
• 1 cup, sliced diagonally green beans
• 1 medium, thinly sliced onion
• 4 cloves, minced garlic cloves
• 1/4 cup soy sauce
• 2 tbsp fish sauce
• 1 cup chicken broth
• 3 tbsp vegetable oil
• 1/2 tsp black pepper
• for serving lemon wedges

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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.