Two-Noodle Pancit with Soy-Simmered Pork and Egg Wheat Noodles

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

This pancit features a flavorful blend of rice vermicelli and egg wheat noodles cooked with tender pork and aromatic vegetables in a savory soy sauce broth. This Filipino recipe, ready in about 40 minutes, pairs pork shoulder, rice vermicelli noodles (bihon), egg wheat noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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

• 10 oz, thinly sliced pork shoulder
• 4 oz rice vermicelli noodles (bihon)
• 4 oz egg wheat noodles
• 3/4 cup, julienned carrots
• 3/4 cup, sliced diagonally green beans
• 1 medium, chopped yellow onion
• 3 cloves, minced garlic cloves
• 1/3 cup soy sauce
• 2 1/2 cups chicken broth
• 2 tbsp vegetable oil
• 1/2 tsp black pepper
• 1 1/2 tbsp calamansi or lemon juice
• 1/4 cup, chopped green onions
• 2 tbsp, for garnish fried garlic bits

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Soak 4 oz rice vermicelli noodles in warm water for 8 minutes until pliable and drain. Set aside.
2. Step 2: Boil 4 oz egg wheat noodles in salted water for 3 minutes until just tender, drain and rinse with cold water to stop cooking.
3. Step 3: Heat 2 tbsp vegetable oil in a large pan over medium-high heat. Add 3 minced garlic cloves and 1 medium chopped yellow onion, sauté for 2 minutes until fragrant and translucent.
4. Step 4: Add 10 oz thinly sliced pork shoulder, stir-frying for 6-7 minutes until browned and cooked through.
5. Step 5: Pour in 2 1/2 cups chicken broth and 1/3 cup soy sauce. Bring to a simmer, then add the soaked rice vermicelli, boiled egg noodles, 3/4 cup julienned carrots, and 3/4 cup sliced green beans.
6. Step 6: Cook gently for 5-6 minutes, stirring occasionally until the noodles absorb most of the broth and vegetables are tender-crisp. Season with 1/2 tsp black pepper.
7. Step 7: Remove from heat and stir in 1 1/2 tbsp calamansi or lemon juice, garnish with 1/4 cup chopped green onions and 2 tbsp fried garlic bits before serving.