Name: Easy Chicken and Pork Pancit Noodles Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Filipino
Ingredients: 8 ounces pork shoulder (belly or loin cut into ½” cubes); 1 pound boneless chicken thighs (cut into 1” cubes, skin optional); 1 medium yellow onion, peeled and julienned; 7 to 8 garlic cloves, finely minced; 2 medium carrots, peeled and julienned (about 1 cup); 2 ribs celery, thinly sliced on a bias (about 1 cup); 1 cup sugar snap peas, thinly sliced on a bias; 4 cups green cabbage, cut into 1” pieces; 4 tablespoons neutral-flavored oil; ½ teaspoon ground achiote powder (optional); 3 tablespoons oyster sauce; ½ teaspoon granulated sugar; 3 tablespoons soy sauce; 1 to 2 teaspoons fish sauce (optional); 4 cups chicken stock; 8 ounces vermicelli noodles; Coarse salt and freshly cracked pepper, to taste; Lemon or lime juice (optional)

If you’re craving a dish that’s packed with flavor, comforting, and surprisingly simple to put together, you’re in for a treat! This Easy Chicken and Pork Pancit Noodles Recipe is one of my all-time favorites because it brings together tender chicken, savory pork, crisp veggies, and noodles in a sauce that’s just right—not too salty, not too sweet. Whether you’re new to Filipino food or you want something quick and crowd-pleasing for dinner, this recipe hits all the right notes.

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Why You’ll Love This Recipe

Simple Ingredients: Uses everyday items you might already have, so no last-minute grocery trips.
Perfect for Weeknights: Ready in about 30 minutes, saving you time without sacrificing flavor.
Balanced Flavors and Textures: The combo of tender meats, crunchy veggies, and silky noodles creates a satisfying meal every time.
Customizable and Crowd-Friendly: Great for feeding a family or bringing to potlucks—you can tweak it easily!

The image shows a large black wok filled with a heap of cooked thin rice noodles mixed with small pieces of light brown chicken, bright orange carrot strips, green onion stalks, and light green cabbage pieces. A woman's hand holds a wooden spatula lifting a tall mound of the noodles, showing the mix’s soft and slightly oily texture. The background has a white marbled surface with a wooden cutting board and kitchen items softly blurred. The noodles and vegetables create a colorful and textured heap inside the wok. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken and Pork Pancit Noodles, Filipino Pancit Noodles, Quick Chicken and Pork Stir-fry, Delicious Filipino Noodle Dish, Simple Filipino Recipes

Ingredients You’ll Need

To make this Easy Chicken and Pork Pancit Noodles Recipe shine, you want a good mix of proteins, fresh and crisp vegetables, and flavorful sauces. Shopping for fresh chicken thighs and pork shoulder ensures tender, juicy bites throughout.

Flat lay of fresh cubed raw pork shoulder in pinkish tones, fresh cubed raw boneless chicken thighs with pale pink skin on some pieces, a medium-sized peeled yellow onion julienned into thin strips, several peeled garlic cloves finely minced, a small mound of bright orange julienned carrots, two ribs of celery thinly sliced on bias with crisp green color, a small pile of thinly sliced sugar snap peas in vibrant green, green cabbage roughly chopped into 1-inch pieces revealing crisp white and pale green layers, a small white ceramic bowl with glossy dark oyster sauce, a small white ceramic bowl of shiny soy sauce, a small white ceramic bowl with golden neutral-flavored oil, a small white ceramic bowl containing clear chicken stock, a neatly coiled bundle of dry vermicelli noodles in fine thin strands, one whole uncracked brown egg, a small white ceramic bowl with granulated white sugar, a halved fresh lime showing vibrant green flesh, a small white ceramic bowl with ground orange-red achiote powder, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Chicken and Pork Pancit Noodles, Filipino Pancit Noodles, Quick Chicken and Pork Stir-fry, Delicious Filipino Noodle Dish, Simple Filipino Recipes

Neutral-flavored oil: I like vegetable or canola oil here because it won’t overpower the delicate flavors.
Pork shoulder (or belly/loin): Pork shoulder works best for tenderness, but belly adds richness if you prefer.
Boneless chicken thighs: These stay juicy and don’t dry out like breasts can sometimes.
Yellow onions: Bring sweetness and depth when caramelized slowly.
Garlic cloves: A must-have for that aromatic punch.
Ground achiote powder (optional): Adds a beautiful color and subtle earthiness, but skip if you can’t find it.
Carrots: For a little natural sweetness and crunch.
Celery ribs: They add a fresh crunch and balance the richness from the meat.
Sugar snap peas: Brighten things up with their crisp texture.
Green cabbage: Adds bulk and absorbs the sauce beautifully.
Oyster sauce: Brings savory, slightly sweet umami that makes pancit special.
Granulated sugar: Just a touch helps round out the flavors.
Soy sauce: The salty backbone that pulls it all together.
Fish sauce (optional): If you like a deeper, savory punch, a small amount goes a long way.
Chicken stock: Adds flavor depth and moisture for cooking the noodles.
Vermicelli noodles: Traditional pancit noodles that soak up all the goodness.
Coarse salt and freshly cracked pepper: For seasoning throughout.
Lemon or lime juice (optional): A final splash brightens every bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One thing I love about this Easy Chicken and Pork Pancit Noodles Recipe is how easy it is to customize. I’ve played around with veggies and protein swaps over the years, making it my own depending on what’s in season or what I have on hand.

Vegetarian Version: Swap the chicken and pork for firm tofu and load up on mushrooms and mixed veggies; just be sure to use vegetable stock instead of chicken.
Seafood Twist: My family once added shrimp and squid for a special occasion—it was a hit but beware it shortens cooking time!
Spice It Up: Add sliced chili or a dash of chili flakes if you like things with a little heat, a flavor I’ve grown fond of over time.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and substitute rice noodles if you prefer.

How to Make Easy Chicken and Pork Pancit Noodles Recipe

Step 1: Brown the Pork

Start by heating 2 tablespoons of oil in a large wok over medium-high heat until you see it start to shimmer—it should be hot but not smoking fiercely. Add the pork cubes, season them well with salt and pepper, and let them brown evenly, stirring occasionally for about 3 to 4 minutes until cooked through. I like to get a nice caramelization on the pork because that gives it extra flavor. Once done, transfer the pork to a bowl and set aside.

Step 2: Cook the Chicken

In the same wok, add another tablespoon of oil. Toss in the chicken cubes and season with salt and pepper as well. Let them cook undisturbed for a couple of minutes to get some color, then stir-fry for an additional 3 to 4 minutes until golden and cooked through. Setting aside the chicken with the pork now frees you up for the next flavorful step.

Step 3: Sweat the Onions and Garlic

Using the rendered fat left in the pan, reduce the heat to low-medium and add the julienned onions with a pinch of salt. Stir frequently over about 10 to 12 minutes as they soften and gradually brown—this gentle cooking draws out their sweetness. Toss in the minced garlic and cook just 30 to 45 seconds until fragrant. If you’re using achiote powder, stir it in now to develop that gorgeous reddish hue. Set all this aside with the rest of the meat.

Step 4: Crisp the Vegetables

Turn the heat back up to high and add your remaining oil. Quickly stir-fry your carrots, celery, sugar snap peas, and cabbage with a sprinkle of salt for about 90 seconds—just enough to brighten their color and keep that satisfying crunch. This step keeps the veggies fresh and prevents them from getting soggy later. Once done, set them aside with the other components.

Step 5: Simmer the Sauce and Cook the Noodles

Lower the heat to medium and pour in oyster sauce, sugar, soy sauce, fish sauce (if using), and chicken stock. Bring the mixture to a gentle simmer, and then drop in the vermicelli noodles. Keep stirring constantly so the noodles cook evenly and soak up all that flavorful liquid—a process that usually takes 3 to 4 minutes. This is where everything starts coming together, and you’ll know it’s done when the noodles are tender but not mushy.

Step 6: Finish and Combine

Finally, add back your cooked pork, chicken, and veggies into the wok and stir everything well to combine. Give it a taste and adjust seasoning with salt, pepper, or a squeeze of lemon or lime juice for a bright finish. The citrus cuts through the richness beautifully and really wakes up the dish.

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Pro Tips for Making Easy Chicken and Pork Pancit Noodles Recipe

Don’t Rush the Onions: Slow-cooking the onions until browned adds natural sweetness that balances the savory sauce perfectly.
Use High Heat for Veggies: Quickly stir-frying your vegetables preserves their crunch and vibrant colors.
Constant Stirring is Key: When cooking the noodles in the sauce, keep stirring to avoid clumps and ensure even cooking.
Balance Your Seasoning: Taste before serving and adjust salt, sour, or umami elements to suit your palate; pancit is all about harmony.

How to Serve Easy Chicken and Pork Pancit Noodles Recipe

A black bowl sits on a white marbled surface with a white cloth beneath it, filled with thin light brown noodles mixed with small pieces of light beige chicken, bright orange carrot sticks, light green cabbage, and some fresh green herbs scattered on top. A half lime with a pale green inside rests on the right edge of the bowl. To the right of the bowl are a silver spoon and fork placed on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken and Pork Pancit Noodles, Filipino Pancit Noodles, Quick Chicken and Pork Stir-fry, Delicious Filipino Noodle Dish, Simple Filipino Recipes

Garnishes

I always love garnishing my pancit with freshly sliced green onions—they add a fresh snap and color. A final squeeze of lemon or lime just before serving is a game changer, brightening every bite and cutting through the richness.

Side Dishes

This dish works great as a main, but I like pairing it with simple sides like boiled or fried lumpia (Filipino spring rolls) or a crisp cucumber salad to add coolness and crunch.

Creative Ways to Present

For special occasions, I like serving this pancit in a big woven basket lined with banana leaves—it’s festive and adds that tropical vibe that always impresses guests. You can also plate it in small individual bowls topped with a wedge of lemon and some toasted garlic chips for extra texture.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely, then store them in airtight containers in the fridge. They stay great for up to 3 days. If you notice the noodles absorbed a lot of sauce and thickened, just sprinkle a little water over them before reheating.

Freezing

Freezing works okay for this pancit if you separate the noodles from the meat and veggies first. Freeze in portions and thaw in the fridge overnight for best texture. I find fresh pancit is better, but this trick saved me more than once!

Reheating

Reheat gently on the stovetop over medium heat with a splash of water or chicken stock to loosen things up, stirring frequently until warmed through. The microwave works in a pinch but can dry out the noodles a bit.

FAQs

Can I make this Easy Chicken and Pork Pancit Noodles Recipe gluten-free?

Absolutely! Simply swap the soy sauce for tamari or coconut aminos, and use gluten-free vermicelli noodles or rice noodles. Double-check your oyster sauce is gluten-free or use alternatives that suit your diet.
What cuts of pork work best for this recipe?

I recommend pork shoulder for its tenderness and flavor, but pork belly or loin can also work. Pork shoulder gives you that juicy, melt-in-the-mouth bite perfect for pancit.
Can I use chicken breast instead of thighs?

You can, but chicken thighs stay juicier and more forgiving during cooking. If you prefer breasts, slice them thinly and watch the cooking time closely to avoid dryness.
Is there a substitute for achiote powder?

Achiote adds color and subtle flavor but is optional. You can skip it without changing the taste much. If you want color, a pinch of smoked paprika can be a mild substitute.
How do I prevent the noodles from clumping?

Keep stirring the noodles constantly once you add them to the simmering sauce. This helps them cook evenly and prevents sticking. Also, don’t overcrowd the pan to allow even heat distribution.

Final Thoughts

This Easy Chicken and Pork Pancit Noodles Recipe holds a special place in my heart because it’s a delicious, quick meal that brings my family together around the table. It’s perfect for those busy nights when you want something homey without spending hours in the kitchen. I can’t recommend giving this one a try enough—you’ll soon find it becoming a staple in your cooking rotation, just like it did for me.