Easy Chicken Pork Pancit Noodle Stir-Fry Recipe

If you’re craving something hearty, flavorful, and oh-so-satisfying, you’re going to love this Easy Chicken Pork Pancit Noodle Stir-Fry Recipe. It’s one of those dishes that brings everyone to the table, packed with tender meats, crisp veggies, and perfectly saucy noodles. Whether you’re new to Filipino cooking or just want a fantastic weeknight meal, this recipe will become a go-to in your kitchen faster than you can say “Pancit!”

this …

Ingredients You’ll Need

I love how the ingredients in this Easy Chicken Pork Pancit Noodle Stir-Fry Recipe come together—you’ve got the meaty richness balanced by fresh veggies and that punch of umami from oyster and soy sauce. Grab quality cuts of pork and chicken for the best results, and don’t skip on fresh garlic; it truly makes a difference.

• Neutral-flavored oil: I like using vegetable or canola oil because it lets the other flavors shine without tasting oily.
• Pork shoulder (or belly/loin): Choose a cut with some marbling for juicy, flavorful bites.
• Boneless chicken thighs: They stay juicy and tender better than breast meat, but use whatever you prefer.
• Yellow onion: Adds sweetness and depth once browned—don’t rush this step.
• Garlic cloves: The aroma is heavenly when sautéed, so use fresh and lots of it!
• Ground achiote powder (optional): I discovered this adds a subtle earthy color and flavor, but you can skip if you’re in a pinch.
• Carrots: Julienne cuts cook evenly and add a nice crunch and bright color.
• Celery ribs: Thin slices give a fresh bite and aroma without overpowering.
• Sugar snap peas: I love how they add sweetness and a crisp texture—plus, they cook super fast.
• Green cabbage: Chopped into 1-inch pieces so it retains just enough crunch when stir-fried.
• Oyster sauce: The magic umami booster that gives Pancit its rich, savory depth.
• Granulated sugar: Just a touch to balance the salty and savory elements.
• Soy sauce: Adds salty richness and color—light or regular depending on your taste.
• Fish sauce (optional): I use this sparingly; it boosts complexity but can be strong if overused.
• Chicken stock: This is what cooks the noodles and adds flavor to the sauce—homemade or store-bought works fine.
• Vermicelli noodles: Thin and delicate, they soak up all the delicious sauce perfectly.
• Coarse salt and freshly cracked black pepper: Season as you go to taste, don’t be afraid to be generous here.
• Lemon or lime juice (optional): A quick squeeze at the end brightens everything—it’s my secret finishing touch.

Variations

One of the things I appreciate most about this Easy Chicken Pork Pancit Noodle Stir-Fry Recipe is how adaptable it is. You could easily swap the pork for shrimp or just go all chicken, and it still tastes amazing. Bonus: it’s a great way to use up whatever veggies you have on hand.

• Add shrimp: I sometimes throw in some peeled shrimp near the end for extra seafood flavor—it cooks super quickly and pairs beautifully.
• Use different noodles: If vermicelli isn’t available, try egg noodles or even thin rice sticks.
• Spice it up: A pinch of chili flakes or a drizzle of sriracha brightens the dish for those who love heat.
• Make it vegetarian: Skip the meats, add tofu and more veggies like mushrooms and bell peppers, and use veggie broth instead of chicken stock.

How to Make Easy Chicken Pork Pancit Noodle Stir-Fry Recipe

Step 1: Brown the Pork

Heat 2 tablespoons of your neutral oil in a large wok over medium-high heat until it just starts to lightly smoke. Add the pork cubes, season with salt and pepper, and stir-fry until they’re nicely browned on all sides and cooked through—this usually takes about 3 to 4 minutes. I like to get a good sear going here because it locks in flavor and gives a great texture. Once done, transfer the pork to a large bowl and set it aside.

Step 2: Cook the Chicken

Next, add 1 more tablespoon of oil to the wok, toss in the cubed chicken thighs, and season again with salt and pepper. Let the chicken cook undisturbed for 2 to 3 minutes—it’s when it forms a lovely golden crust. Then stir-fry for an additional 3 to 4 minutes, until it’s browned and cooked through. Like with the pork, transfer it to join the pork in the bowl.

Step 3: Sauté the Aromatics

In the fat rendered from the meats, add your julienned onions, lightly season them with salt, and cook on low to medium heat for about 10 to 12 minutes. You’ll want to stir frequently to help them brown and become tender slowly—this step is where a lot of the dish’s richness develops. Toss in the garlic and cook for just 30 to 45 seconds until fragrant, then stir in the optional achiote powder if using; it gives a subtle earthy note and a lovely hue. Remove the mixture and set it with the meats.

Step 4: Stir-Fry the Veggies

Add the remaining oil, crank up the heat to high, and toss in the carrots, celery, sugar snap peas, and cabbage. Season lightly with salt and stir-fry quickly for about 90 seconds. You want your veggies to stay crisp and colorful—overcooking will make them limp, and the whole dish loses that fresh pop. Set the veggies aside with everything else while you prepare the sauce and noodles.

Step 5: Simmer the Sauce and Cook Noodles

Lower the heat to medium and pour in the oyster sauce, sugar, soy sauce, fish sauce (if using), and chicken stock. Bring everything up to a gentle simmer. Once simmering, add the vermicelli noodles, and stir constantly so they absorb all that luscious sauce without clumping. This takes about 3 to 4 minutes. You’ll know it’s ready when the noodles are tender but still have a nice bite and all the liquid has mostly cooked off.

Step 6: Finish and Combine

Return the cooked pork, chicken, and veggies to the wok. Stir everything together until you get a harmonious mix of meat, vegetables, and noodles. Taste and adjust seasoning with salt or pepper as needed. Right before serving, I always add a squeeze of fresh lemon or lime juice—it wakes up all the flavors and keeps the dish feeling bright and fresh.

How to Serve Easy Chicken Pork Pancit Noodle Stir-Fry Recipe

Garnishes

I love topping my Pancit with thinly sliced green onions and sometimes a touch of fried garlic for crunch. If I have fresh red chili, I’ll add a few slices for a little color and spice. The bright pop of lemon or lime wedges on the side is a must—they’re perfect for squeezing over each serving.

Side Dishes

My family often pairs this noodle stir-fry with simple sides like chopped fresh tomatoes or cucumber salad to lighten things up. Sometimes, I also serve it alongside lumpia (Filipino spring rolls) for a festive feel. A crisp green salad works great too if you want something refreshing.

Creative Ways to Present

For special occasions, I like to plate the noodles in nest shapes, topping each with the meats and veggies artfully arranged. Serving in hollowed-out pineapples or banana leaves works beautifully if you want to impress guests or give your meal a fun tropical vibe. Little extras like colorful bowls and chopsticks make the experience feel even more special.

Make Ahead and Storage

Storing Leftovers

I store leftover Pancit in airtight containers in the fridge, and it usually keeps well for 2 to 3 days. The noodles might soften a bit over time, but the flavors deepen, so sometimes I even prefer leftovers!

Freezing

I don’t usually freeze this recipe because the noodles can get mushy after thawing, but if you really want to, freeze before adding the noodles and sauce. Then, cook the noodles fresh when you reheat. This method keeps the texture nicer.

Reheating

To reheat, I gently warm the leftovers in a skillet over low heat with a splash of water or chicken stock to loosen things up. Stir frequently to prevent sticking and to refresh the textures. Microwaving works too—just add a bit of liquid and cover to keep the noodles moist.

FAQs

Final Thoughts

This Easy Chicken Pork Pancit Noodle Stir-Fry Recipe has become a family favorite for so many reasons—it’s quick, comforting, and bursting with flavor. I love how it brings together simple ingredients into a dish that feels special and homemade. Trust me, once you try it, you’ll find yourself reaching for this recipe whenever you want to wow your family or friends without spending all day in the kitchen. Go ahead and give it a whirl—you won’t regret it!

Print