Two-Noodle Pancit with Egg Wheat and Rice Vermicelli

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty Filipino stir-fry featuring a combination of egg wheat noodles and rice vermicelli tossed with savory chicken and pork in a flavorful sauce. This Filipino recipe, ready in about 40 minutes, pairs egg wheat noodles, rice vermicelli noodles (bihon), chicken thighs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 100 g egg wheat noodles
• 100 g rice vermicelli noodles (bihon)
• 6 oz, boneless and diced chicken thighs
• 4 oz, diced pork belly
• 1 medium, sliced into thin strips carrots
• 1 1/2 cups shredded cabbage
• 3 stalks, sliced green onions
• 5 cloves, minced garlic cloves
• 1/3 cup soy sauce
• 2 tbsp fish sauce
• 1 1/2 cups chicken stock
• 3 tbsp vegetable oil
• 3/4 tsp ground black pepper
• for serving calamansi or lemon wedges

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Soak 100 g rice vermicelli noodles in warm water for 10 minutes until soft, then drain. Boil 100 g egg wheat noodles in salted water for 3 minutes until al dente, drain and set aside.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 5 minced garlic cloves and sauté for 1 minute until fragrant.
3. Step 3: Add 6 oz diced chicken thighs and 4 oz diced pork belly. Stir-fry for 6-7 minutes until meat is cooked through and starting to brown.
4. Step 4: Pour in 1 1/2 cups chicken stock, 1/3 cup soy sauce, and 2 tbsp fish sauce. Bring to a simmer, then add 1 medium sliced carrot and 1 1/2 cups shredded cabbage. Cook for 4 minutes until vegetables are tender but still crisp.
5. Step 5: Add the drained rice vermicelli and boiled egg wheat noodles. Toss gently to combine and cook for 3 more minutes until noodles absorb the sauce.
6. Step 6: Stir in 3 sliced green onions and 3/4 tsp ground black pepper. Remove from heat and serve with calamansi or lemon wedges on the side for squeezing over the noodles.