Description
This easy-to-make Pancit recipe features a delightful combination of tender pork shoulder, juicy chicken thighs, and a colorful mix of fresh vegetables stir-fried with vermicelli noodles in a savory, flavorful sauce. Perfect for weeknight dinners or festive gatherings, this traditional Filipino noodle dish balances textures and tastes with a hint of citrus to brighten the palate.
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
- 1 medium-sized 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)
Seasonings & Sauces
- 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)
- Coarse salt and freshly cracked pepper to taste
- Lemon or lime juice (optional)
Others
- 4 cups chicken stock
- 8 ounces vermicelli noodles
Instructions
- Cook the pork: Heat 2 tablespoons of oil in a large wok over medium-high heat until it starts to lightly smoke. Add the cubed pork, season with salt and pepper, then stir-fry until browned on all sides and cooked through, about 3 to 4 minutes. Remove and set aside.
- Cook the chicken: Add 1 tablespoon more oil to the wok, add the chicken cubes, season again with salt and pepper, and cook without stirring for 2 to 3 minutes. Then stir-fry for another 3 to 4 minutes until well-browned and fully cooked. Set aside with the pork.
- Sauté onions and garlic: Using the leftover rendered fat, lower the heat to medium-low and add the julienned onions with a pinch of salt. Cook, stirring frequently, for 10 to 12 minutes until the onions are browned and tender. Stir in the minced garlic and cook for 30 to 45 seconds until fragrant. Mix in the optional achiote powder thoroughly. Set aside with the meats.
- Stir-fry the vegetables: Add the remaining 1 tablespoon oil to the wok and increase heat to high. Add the carrots, celery, snap peas, and cabbage, season gently with salt, and stir-fry quickly for about 90 seconds to maintain crispness. Remove and set aside with the cooked meats and onions.
- Prepare the sauce and cook noodles: Over medium heat, add the oyster sauce, sugar, soy sauce, fish sauce, and chicken stock to the wok. Bring to a simmer. Add the vermicelli noodles and cook, stirring constantly, until the noodles absorb all the liquid and are tender, approximately 3 to 4 minutes.
- Combine all ingredients: Return the cooked pork, chicken, and vegetables to the wok with the noodles. Stir everything together thoroughly until well combined and heated through.
- Finish and serve: Remove from heat and garnish with a squeeze of fresh lemon or lime juice for brightness. Optionally, add sliced green onions before serving. Serve hot and enjoy your flavorful Pancit!
Notes
- This Pancit recipe is a quick, flavorful meal that comes together in about 30 minutes, making it ideal for busy weeknights or entertaining guests.
- Adjust the amount of fish sauce and soy sauce to your taste preference for saltiness.
- For a vegetarian version, substitute the meats with tofu and use vegetable stock instead of chicken stock.
- The optional achiote powder adds a subtle color and earthiness but can be omitted without impacting the core flavors.
- Use fresh lemon or lime juice to enhance and brighten the dish just before serving.
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
