Description
A traditional Filipino Pancit recipe featuring tender pork and chicken, fresh vegetables, and vermicelli noodles stir-fried in a savory soy and oyster sauce mixture. Perfect for quick weeknight dinners or festive gatherings, this dish combines aromatic sautéed aromatics with crisp vegetables and flavorful meats for a satisfying meal.
Ingredients
Scale
Meats
- 8 ounces pork shoulder (belly or loin cut into ½” cubes)
- 1 pound boneless chicken thighs (cut into 1” cubes, skin optional)
Vegetables and Aromatics
- 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
Pantry
- 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)
Instructions
- Brown the Pork: Heat 2 tablespoons of oil in a large wok over medium-high heat until it begins to lightly smoke. Add the pork cubes, season with salt and pepper, and stir-fry until browned on all sides and cooked through, about 3 to 4 minutes. Remove pork and set aside.
- Cook the Chicken: Add 1 more tablespoon of oil to the wok, add the chicken pieces, season with salt and pepper, and cook undisturbed for 2 to 3 minutes. Then stir-fry for an additional 3 to 4 minutes until chicken is browned and cooked through. Remove and set aside with the pork.
- Sauté Onions and Garlic: In the rendered fat left in the wok, add the julienned onions, season gently with salt, and cook over low to medium heat for 10 to 12 minutes, stirring frequently until browned and tender. Stir in the minced garlic and cook for 30 to 45 seconds, then mix in the optional achiote powder. Set aside with the meats.
- Cook the Vegetables: Add the remaining oil, increase heat to high, then add carrots, celery, snap peas, and cabbage. Lightly season with salt and stir-fry for 90 seconds until vegetables are bright and slightly tender. Remove and combine with meats and onions.
- Simmer Sauces and Noodles: Return the wok to medium heat and add oyster sauce, granulated sugar, soy sauce, fish sauce (if using), and chicken stock. Bring the mixture to a simmer. Once simmering, add vermicelli noodles and cook while stirring constantly until noodles absorb all liquid and are tender, about 3 to 4 minutes.
- Combine Ingredients: Add the cooked meats and vegetables back into the wok with the noodles. Stir thoroughly until well combined and heated through.
- Serve: Garnish with a squeeze of lemon or lime juice and optional sliced green onions if desired. Serve hot.
Notes
- This easy 30-minute Pancit recipe combines chicken, pork, vegetables, and noodles in a flavorful sauce—ideal for quick dinners or festive occasions.
- Adjust fish sauce according to taste or omit for a milder flavor.
- Use neutral-flavored oil like canola or vegetable oil for best results.
- For extra color, achiote powder is optional but enhances appearance and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 548 kcal
- Sugar: 10 g
- Sodium: 1505 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.1 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 94 mg
